I would love to try Korean blood sausage, Sundae, either on its own or in a stew. I have yet to try it!
Does anyone know a good place in New York area that prepares it particularly well?
Also what are the general characteristics of a good sausage? Are they typically heavily seasoned? Should they be more oily or on the drier side? (of course, i realize a lot is up to personal preference!)
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