The cooked pig's head in the serving bowl before the fun begins.
Bolton adding quatre épices — French for “four spices” — to the bowl. It is typically a mixture of pepper, nutmeg, ginger, cinnamon or cloves.
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."
No, this isn't some second-rate horror movie; we're making the real-deal blood sausage. Let the gore begin!
"If you think about it," Chef Saul Bolton noted, "blood sausage isn't really that far from meatloaf."
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.
After carefully measuring and cutting the casing, Bolton ties one end with kitchen twine.
Getting ready to stuff the sausage — definitely a good idea to wear gloves at this point.
Working the sausage into the casing — definitely easier as a two-man job.
TDM: "How do you make sure there's no air inside?"
Saul Bolton: "You've got to tease the sausage."
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."
“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."
Almost done...cook, cool and eat! (It tastes better than it looks.)
A lovely fall dish with parsley, watercress, apples and walnuts that was quickly whipped together (and was absolutely delicious).