Follow us:

General Discussion 31

Let's talk about blood sausage.

joonjoon | Mar 5, 201510:21 AM

The sausage of sausages. Blood sausage.

I grew up eating this stuff in Korea without ever knowing there was blood in it. Funny thing about blood sausage is that many cultures around the world seem to make it almost the same way. Even Koreans, who otherwise do not make sausages at all, make this thing.

What are your favorite blood sausages? Favorite ways to consume them?

Over the weekend I picked up some Zungenwurst (Blood and tongue head cheese type thing) and it's fantastic. I've had it on sandwiches cold cut style, but I think it would be great heated up with some eggs in a sandwich.

Also, I bought a bloodwurst from the same vendor. How do people typically eat this preparation? I end up slicing them up and searing in a pan. And it goes straight in my mouth.

My Polish friend brought out some blood pudding at a party and it was one of the best blood products I've ever had. So yummy.

I also love Korean soondae-gook, full of blood sausages and various cuts of offal.

Tell me about how much you love putting bloody sausages in your mouth!

    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions