The Vanderbilt's Blood Sausage Recipe

The Vanderbilt's Blood Sausage Recipe
5 from 3 ratings
“The key to sausage is always to taste it. You can’t trust measurements especially when you’re making 30 pounds of it, so it’s important to always make a little patty and fry it up to taste – and it’s a good idea to wear plastic gloves during this process.” – Chef Saul Bolton.
Servings
2
servings
The Vanderbilt's Blood Sausage
Ingredients
Directions