How to Make The Vanderbilt's Blood Sausage Slideshow

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Key Ingredients: Fat Back, Bread Crumbs and Apples

"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.

Maryse Chevriere