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Dec 9, 2007 01:51 AM

Blood sausage in NYC?

Anyone know where I can buy blood sausage in NYC? Thanks in advance.

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  1. 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!

    4 Replies
    1. re: jasmurph

      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.

      1. re: Fuffy

        Downtown D&D has boudin noir but i just picked up my morcilla at Despana. For your cocido, where do you get the tocino?

        1. re: guttergourmet

          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?

      2. re: jasmurph

        yeah, the Morcilla at Despana is pretty awesome.

      3. 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.

        2 Replies
        1. re: guttergourmet

          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!

          1. re: guttergourmet

            Schaller & Weber has blutwurst, however I'm not such a big fan of theirs. The onion morcilla at DespaƱa, 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.

          2. I've gotten it at Schaller & Weber on 3rd, between 85th and 86th.

            1 Reply
            1. re: Room to Roam

              >>>>I've gotten it at Schaller & Weber on 3rd, between 85th and 86th.

              Schaller is on 2nd btwn 85th and 86th.


            2. 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.


              1 Reply
              1. re: gavspen

                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) ;)

              2. Les Halles has a butcher counter where I think they sell it, as they serve it in the restaurant.

                2 Replies