Blutwurst, morcilla, boudin noir, bleedie weenie, hemoglobin cylinder.
Blood sausage! What am I, a butcher? Nah ill cook pre-made blood sausage, but instead im going to use the recipe as inspiration to make an extra dipping sauce to have with it.
Here in the UK our typical blood sausage is called "black pudding", so i got that. And for the sauce its gonna be red bell pepper and garlic.
I guess I could have roasted the peppers in the oven, but that seems like a lot of extra work when im gonna try and mix it and reduce it on the hob anyway. So ill just chop it up to go in the blender.
Pepper and garlic, liquid style!
Put it on the hob for about 5 mins and its already reduced significantly into a thick paste! I was worried itd be too soupy.
Now we can add lots of spices. I've got a jar of chopped chillies, olive oil, cream, salt, pepper, paprika and garam masala, which is kind of a classic indian spice mix.
Pop em all like this and mix up!
Well, now I guess all thats left is to fry these things. Dreading this because i dont like blood sausage. I'd usually pass on them with the fryup breakfast.
See, heres the other problem with them... since they instantly turn black, how do you even know when they're cooked through or burnt? Well i took one aside and cut it in half to make sure it seemed hot throughout. I gotta admit they do actually smell amazing right now, as does the sauce.
Huh, is it me or is this the best black pudding ive had? Its not as chalky or bitter as I remember. Maybe you just can't beat fresh home cooking..? Or maybe my expectations are always lowered. I guess its not like, amazing though. Compared to other sausages its pretty bland. The sauce is pleasantly spicy and pairs pretty well. I tried to do a little sausage-inspired swirl but it was too lumpy so we ended up with this.. artistic puddle presentation.
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