How to Make The Vanderbilt's Blood Sausage Slideshow

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Key Ingredients: Fat Back, Bread Crumbs and Apples
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"The fat back is key texturally, it provides a great contrast," says Chef Saul Bolton. He buys his bread crumbs from Il Forno, a bakery in the Bronx run by a former Sullivan Street baker that Saul met 18ish years ago when he was working in the village.

Credit

Maryse Chevriere

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Pig's Head
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The cooked pig's head in the serving bowl before the fun begins.

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Maryse Chevriere

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Adding Spices
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Bolton adding quatre épices — French for “four spices” — to the bowl. It is typically a mixture of pepper, nutmeg, ginger, cinnamon or cloves.

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Maryse Chevriere

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Pure Pig's Blood
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Bolton uses fresh pig's blood that he says "doesn’t really taste like much. You’ve probably had your own blood right? It's just a little salty."

Credit

Maryse Chevriere

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And We're Getting to the Good Stuff
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No, this isn't some second-rate horror movie; we're making the real-deal blood sausage. Let the gore begin!

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Maryse Chevriere

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Not Your Mother's Meatloaf
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"If you think about it," Chef Saul Bolton noted, "blood sausage isn't really that far from meatloaf."

Credit

Maryse Chevriere

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Testing the Sausage
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To make sure that you're sausage is seasoned properly, it's smart to fry a little patty and test it out. What you're looking for? A crispy exterior with a juicy and flavor-packed center — Bolton's was right on point.

Credit

Maryse Chevriere

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Bolton Tying the Casing
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After carefully measuring and cutting the casing, Bolton ties one end with kitchen twine.

Credit

Maryse Chevriere

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Filling the Pastry Bag
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Getting ready to stuff the sausage — definitely a good idea to wear gloves at this point.

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Maryse Chevriere

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Piping the Sausage
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Working the sausage into the casing — definitely easier as a two-man job.

Credit

Maryse Chevriere

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Chefs in the Kitchen
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TDM: "How do you make sure there's no air inside?"

Saul Bolton: "You've got to tease the sausage."

Wise words.

Credit

Maryse Chevriere

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Tying the Knot
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Chef Saul Bolton says, "If you're alone, this is a good way to tie the other end of the casing by wrapping the twine around and around as you work your way down. You can also tie a cute bow at the end if you'd like." 

Credit

Maryse Chevriere

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Sausage Poking
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“Poke before poach – rule of thumb," says sous chef Ryan McLaughlin,"because if you don’t get all of the air out, then you will get little air pockets so it won’t be smooth or one piece and will fall apart when you cut it."

Credit

Maryse Chevriere

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Cooking the Sausage
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Almost done...cook, cool and eat! (It tastes better than it looks.)

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Maryse Chevriere

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A Blood Sausage Feast
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A lovely fall dish with parsley, watercress, apples and walnuts that was quickly whipped together (and was absolutely delicious).

Credit

Maryse Chevriere