tag:blogger.com,1999:blog-189030594097847725.post3371512146988423339..comments2023-10-29T04:45:31.492-07:00Comments on Charcuterie Sundays: Making Blood SausageGrant van Gamerenhttp://www.blogger.com/profile/05296653270527166199noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-189030594097847725.post-54666978041081464322016-08-12T14:02:43.812-07:002016-08-12T14:02:43.812-07:00Its like you read my mind! You seem to know so muc...Its like you read my mind! You seem to know so much about this, like you wrote the book in it or something.<br /><a href="http://www.cqbutcherssupplies.%20com.au/" rel="nofollow">Sausage Filler</a>Anonymoushttps://www.blogger.com/profile/14498658691389556809noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-73936554547041155942011-08-22T06:36:50.201-07:002011-08-22T06:36:50.201-07:00Why do you poach the fat prior to stuffing? I am ...Why do you poach the fat prior to stuffing? I am going to make a batch of Mortadella this week and want to substitute Lardo for the reg back fat. I feel that the lardo would soften to much if poached.Aaronhttps://www.blogger.com/profile/13852059391144569723noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-35456519223861221302010-02-08T21:41:34.196-08:002010-02-08T21:41:34.196-08:00Hey Grant....
Did heating the blood work for you ...Hey Grant....<br /><br />Did heating the blood work for you guys? I have the same "settling" problem with our Boudin, and am quite impressed at your ingenuity....<br /><br />Also, how much loess viscous is the blood once cooled?<br /><br />I've just started following your blog, and it is as impressive as the food you guys put out....your honesty and open approach are to be admired.Geoffhttps://www.blogger.com/profile/13404442298762983557noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-20834510509104250212010-02-06T12:43:43.281-08:002010-02-06T12:43:43.281-08:00I love blood sausage. One of my best memories as a...I love blood sausage. One of my best memories as a child was of my grandfather making huge batches of the stuff leaving the kitchen looking like a scene from a horror movie. <br /><br />I would LOVE to make some but sadly haven't been able to find a supply of pigs blood. Anyone have any suggestions??Rivermutehttps://www.blogger.com/profile/17946518538378608629noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-47552148225985169992010-01-29T09:27:04.637-08:002010-01-29T09:27:04.637-08:00We have a great tradition of blood sausage in Braz...We have a great tradition of blood sausage in Brazil. We also use blood to make a kind of chicken stew - it's really flavorful and my state's specialty. Here's some pictures and a nice recipe. It's in Portuguese but you said the other day that you could understand a bit of it, so here it is:<br /><br />http://diariodochef.com.br/2009/06/30/frango-ao-molho-pardo/<br /><br />http://Marcos Felipehttps://www.blogger.com/profile/00007985802388798421noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-53870349872856725432010-01-26T08:40:26.981-08:002010-01-26T08:40:26.981-08:00I love the blood sausage you guys make at the cafe...I love the blood sausage you guys make at the cafe, but that stuffing picture makes me think of a bad slasher flick ;)PJhttps://www.blogger.com/profile/02331696708174180430noreply@blogger.com