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Looking for good blood sausage

grandgourmand Mar 16, 2009 02:39 PM

Does anyone have a good source for blood sausage? Don't care if it's english, french, spanish or portuguese. I'd like to eat more of the stuff.

  1. p
    pizzatheorem Mar 16, 2009 04:50 PM

    Last time I was at Cumbrae's (on Church) they had boudin noir.

    1. Full tummy Mar 16, 2009 06:01 PM

      I'm pretty sure I saw it on the weekend at the new meat store on Kingston Road, near Victoria Park; think it's called Close to the Bone. Can't say how it is, though...

      1. s
        Snarf Mar 16, 2009 08:39 PM

        You might want to call ahead for both, but I think Petite Thuet and Gilead Cafe are both putting out Boudins from time to time.

        1. l
          lamaranthe Mar 29, 2009 08:40 AM

          What is it you call 'good'? There are (spicy) portuguese blood sausages at No Frills on Centre Street.

          1 Reply
          1. re: lamaranthe
            l
            lamaranthe Sep 8, 2009 08:05 AM

            Yes, but they are not plain. Very spicy, I would say, but good.

          2. k
            Kasia Mar 29, 2009 09:31 AM

            i'm partial to polish version - you can get them at most deli shops on roncesvalles or elsewhere, i get mine mostly from benna's on roncesvalles. i split the casing and pan fry the mixture abit.

            1 Reply
            1. re: Kasia
              e
              erly Aug 12, 2009 09:04 AM

              I like the Blood Sausage from Benna's as well.
              It is not as fatty or rich as Boudin Noir, at Note Bene, which is why they are my preference.

            2. aser Mar 29, 2009 10:23 PM

              Pretty hard to find as procuring fresh blood in Ontario requires jumping through a lot of legal red tape.

              Cumbrae's does it as they own their own abattoirs, so the distro is done in house. They sell to restaurants like Nota Bene, which make an in house boudin noir. It's illegal for retail stores to buy blood from an abattoir and resell it, at least that's my understanding of the law.

              Blood drains away here due to the slaughtering practices of N. America. On our shores we use penetrating captive bolt pistols, causing brain matter to enter the bloodstream (BSE/Mad Cow). Other parts of the world use non-penetrative stunners, thus the blood remains usable.

              Finally, there just isn't much of a market for blood here for farmers to justify the work.

              I heard frozen blood is awful, no comparison to the real thing.

              2 Replies
              1. re: aser
                grandgourmand Mar 30, 2009 05:34 AM

                Your suggestions are for finding blood to make the sausage at home, right? If that's the case, you're forgetting one major roadblock, my wife draws the line at bringing blood in the house.

                I'm simply looking for the stuff I can fry up at home. I'll check the Cumbrae's version next time I'm there.

                1. re: aser
                  l
                  locachef Sep 9, 2009 10:01 AM

                  The blood used for "blood sausage" is pigs, not cows, so BSE is not a concern. Pigs blood is used due to its coagulation. It coagulates the best compared to all other beasties. Brain matter is tasty as well, and the fact that the kill and then the drain is done so quickly that there wouldn't be much time for "brain matter" to enter the blood stream, and brain isn't poisonous, I cook it all the time. Blood is readilly available to most restaurants/butcher shops, all you have to do is ask your supplier and presto, 15 litres of the stuff, fresh and ready to go. Frozen blood works just as well as fresh, leave it in the fridge overnight to thaw a little and it's good to go the next day! Blood puddings/sausages are catching on again, people are remembering just how good it tastes!

                2. dxs Sep 8, 2009 09:18 AM

                  I saw blood sausage at Reither's on Church just this weekend - I'm no expert and have never eaten it, but it looked like the real deal. The package said 'ready to eat', if that offers any clues.... most of their packaged sausages seem to be German (I picked up some weisswurst), so maybe the blood sausage is as well?

                  1 Reply
                  1. re: dxs
                    grandgourmand Sep 8, 2009 09:21 AM

                    I had the one at Reighers. It was pretty good. But I re-heated it in a pan and it melted. The stuff I used to get would be fried up and it stays intact.

                  2. CeeQueue Sep 8, 2009 10:57 AM

                    Would that be the same as the Scottish "black pudding"? I've seen that at But n Ben bakery/butchers (several locations around town). According to their Web site, they make all their own products (listed under puddings on their product list, but called blood sausage in parentheses).

                    http://www.butnbenbakery.netfirms.com...

                    1 Reply
                    1. re: CeeQueue
                      l
                      locachef Sep 9, 2009 10:04 AM

                      black pudding and blood sausage are generally the same thing. In some cases black pudding is set in a terrine or a loaf pan and not in casings. The can also differ in texture and taste due to what fillers and spices are used. Traditional english black pudding is made with barley or bread crumbs or cornmeal and usually spiced with "four spice". Others can be spiced with such things as cayene, paprika, chili, etc.

                    2. b
                      blogs Sep 8, 2009 11:15 AM

                      Superior Sausage Co
                      1004 Dundas Street West,

                      Near Crawford St.

                      They carry blood sausage and it fried up very well.

                      They also smoke their own bacon in house and it is very good.

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