Key Ingredients: Fat Back, Bread Crumbs and Apples from How to Make The Vanderbilt's Blood Sausage Slideshow

How to Make The Vanderbilt's Blood Sausage Slideshow

Staff Writer

Key Ingredients: Fat Back, Bread Crumbs and Apples

Maryse Chevriere

"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.

Pig's Head

Maryse Chevriere

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

Adding Spices

Maryse Chevriere

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

Pure Pig's Blood

Maryse Chevriere

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."

And We're Getting to the Good Stuff

Maryse Chevriere

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

Not Your Mother's Meatloaf

Maryse Chevriere

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

Testing the Sausage

Maryse Chevriere

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.

Bolton Tying the Casing

Maryse Chevriere

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

Filling the Pastry Bag

Maryse Chevriere

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

Piping the Sausage

Maryse Chevriere

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

Chefs in the Kitchen

Maryse Chevriere

TDM: "How do you make sure there's no air inside?"

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

Wise words.

Tying the Knot

Maryse Chevriere

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." 

Sausage Poking

Maryse Chevriere

“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."

Cooking the Sausage

Maryse Chevriere

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

A Blood Sausage Feast

Maryse Chevriere

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

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How to Make The Vanderbilt's Blood Sausage