I went to the butcher today for a little bit of a different fare than you get at the supermarket, and they had some great stuff there....wild boar sausage for 1.49/100 grams, and BLUTWURST (blood sausage). i got 3 large ones for just over 2 Euro! I guess no one else wants it (I don't know why...in the South it's totally normal). Though my family is from the South, I've never made it (finding products made with blood and any other body parts isn't really easy in Canada), and I don't know how really. I read on the net that I should boil it, then slice it up and bake or lightly fry it? Or I was wondering if I should just slice it in rounds and fry it like black pudding (another blood sausage product, from Ireland/the UK).
I also want to ask them at some point if they'll sell me straight up blood, but I don't want them to think I'm weird. They don't actually slaughter animals there because it's the middle of the city, but I'd like to make this polish soup that uses blood. Apparently in Scandinavia and Poland it's not unheard of to just go to the butcher and ask them for a bucket of blood, but not so sure about that here...
At 5,90 a kilo though, I think blutwurst is going to start being my go-to for my iron deficient red meat cravings. Even chicken is only that cheap on sale!
I also want to ask them at some point if they'll sell me straight up blood, but I don't want them to think I'm weird. They don't actually slaughter animals there because it's the middle of the city, but I'd like to make this polish soup that uses blood. Apparently in Scandinavia and Poland it's not unheard of to just go to the butcher and ask them for a bucket of blood, but not so sure about that here...
At 5,90 a kilo though, I think blutwurst is going to start being my go-to for my iron deficient red meat cravings. Even chicken is only that cheap on sale!
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