How to Make The Vanderbilt's Blood Sausage Slideshow
November 9, 2010
Chef Saul Bolton of the Vanderbilt on blood sausage
Key Ingredients: Fat Back, Bread Crumbs and Apples
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.
Pure Pig's Blood
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
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
"If you think about it," Chef Saul Bolton noted, "blood sausage isn't really that far from meatloaf."
Testing the Sausage
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
After carefully measuring and cutting the casing, Bolton ties one end with kitchen twine.
Filling the Pastry Bag
Getting ready to stuff the sausage — definitely a good idea to wear gloves at this point.
Piping the Sausage
Working the sausage into the casing — definitely easier as a two-man job.
Chefs in the Kitchen
TDM: "How do you make sure there's no air inside?"
Saul Bolton: "You've got to tease the sausage."
Tying the Knot
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."
Cooking the Sausage
Almost done...cook, cool and eat! (It tastes better than it looks.)
A Blood Sausage Feast
A lovely fall dish with parsley, watercress, apples and walnuts that was quickly whipped together (and was absolutely delicious).