467762 Sun Dec 09 02:51:50 -0800 2007 16 18 Manhattan 0 3192062 Anyone know where I can buy blood sausage in NYC? Thanks in advance. Sun Dec 09 02:51:50 -0800 2007 27147 Fuffy 1 3192093 It's not that hard to find, so I'll recommend my favorite--the Morcilla at Despana (Broome St.) Man, do I love me some blood sausage! Sun Dec 09 04:11:32 -0800 2007 3192062 24818 jasmurph 2 3192313 Thanks very much, jasmurph and guttergourmet Despana sounds perfect. I had tried my butcher, Citarella and uptown Dean and Delucca, as none of them have it, I thought it must be hard to find. I know and love fabada but this time am making a cocido. Sun Dec 09 07:49:09 -0800 2007 3192093 27147 Fuffy 3 3192575 Downtown D&D has boudin noir but i just picked up my morcilla at Despana. For your cocido, where do you get the tocino? Sun Dec 09 09:56:32 -0800 2007 3192313 10173 guttergourmet 4 3192605 Sorry to say I leave it out assuming no one would eat it in NY. And might even kill me for offering it. Actually, I don't even know what it is in English. Is it pork fat? Sun Dec 09 10:13:40 -0800 2007 3192575 27147 Fuffy 2 3199445 yeah, the Morcilla at Despana is pretty awesome. Tue Dec 11 14:42:40 -0800 2007 3192093 20586 dkstar1 1 3192163 Blood? Perhaps you should change your name to Fuffy the Vampire Slayer? ;-) Morcilla- Spanish blood sausage at Despana rocks. Mrs. GG cooks it in a fabada which is an Asturian bean stew. Ask Despana to give you the recipe. You also can order morcilla with your eggs benedict at Ditch Plains. Schaller and Weber may have the German variety Blutwurst. Irish Black Pudding is a breakfast treat at some Irish pubs and I believe may be available at Myers of Keswick. Of course the French have boudin noir the best example of which in NYC you can have cooked or buy it raw to cook at home from Les Halles- I like mine with cooked apples. Sun Dec 09 05:54:09 -0800 2007 3192062 10173 guttergourmet 2 3192312 There's blood sausage at Myers of Keswick, but, as guttergourmet knows, it's better at Despana. I'm definitely cooking some up with apples this week! Sun Dec 09 07:49:01 -0800 2007 3192163 24818 jasmurph 2 3199171 Schaller & Weber has blutwurst, however I'm not such a big fan of theirs. The onion morcilla at Despaña, however, is top-notch. Full-flavored and perfect for cocido (or a snack). Myers of Keswick does sell black pudding as well. You might note that the markets in that area (namely Associated and Western Beef) often carry South American versions of morcilla made with natural casing and stuffed with rice. Tue Dec 11 13:37:36 -0800 2007 3192163 68363 JungMann 1 3198876 I've gotten it at Schaller & Weber on 3rd, between 85th and 86th. Tue Dec 11 12:11:35 -0800 2007 3192062 11970 Room to Roam 2 3290370 >>>>I've gotten it at Schaller & Weber on 3rd, between 85th and 86th. Schaller is on 2nd btwn 85th and 86th. Tipsy Sun Jan 13 07:45:07 -0800 2008 3198876 16161 TipsyMcStagger 1 3288911 Ah, boudin noir.....Years ago I used to buy it at Salumeria Biellese which is on 8th Ave at 29th street. I've no idea why I havent been back in so long but inspired by this thread I went yesterday. Picked up some boudin noir, saucisson a l'ail, wild boar salami, and that old favorite guanciale (cured pork jowls, but you knew that ;-) Use it like bacon to flavor soups, stews, carbonara, so they told me) They also have boudin blanc, lots of other sausages (but not every kind, everyday) and the proprietor proudly showed me a stuffed pig's leg; peel back the skin, bone it, and stuff with garlic sausage, simmer for, oh, a week. Yum! If I wasnt the only extreme eater in the house (looked like it would feed a dozen) I would have bought one. So check out Salumeria Biellese, and I'm surely going to try the other places mentioned here. Gavin Sat Jan 12 14:12:09 -0800 2008 3192062 156900 gavspen 2 3290151 Coincidentally I was there too but, alas, only windowshopping (except for the 2/3 lb of braseola I got for a snack in the car) ;) Sun Jan 13 04:35:36 -0800 2008 3288911 10173 guttergourmet 1 3290698 Les Halles has a butcher counter where I think they sell it, as they serve it in the restaurant. Sun Jan 13 10:05:06 -0800 2008 3192062 126803 rrems 2 3338119 Didn't Les Halles close? Sun Jan 27 13:29:04 -0800 2008 3290698 28398 maria_nyc 3 3338252 no Sun Jan 27 14:22:02 -0800 2008 3338119 126803 rrems 1 3291845 I had no idea I could find boudin noir in so many NYC establishments! I had it first at Florent on Gansevoort and was floored by the deep, earthy taste of the dish. I think it's amazing with a little dijon and crisp, salty fries. It's a huge relief to know I can leave the Meatpacking District and still sate my blood sausage needs! Sun Jan 13 17:32:39 -0800 2008 3192062 145474 strippingonion