Etiquetas » Blood Sausage

Soondae Bloody Soondae : Korean Blood Sausage (순대)

What is soondae? The word looks an awful lot like sundae (it’s even commonly transliterated this way), but I can guarantee that most people would be fairly shocked to receive a plate full of plump sausages filled with blood and pig’s snout, rather than the sweet, frozen treat of their dreams. 1.885 palabras más


Out of sight, out of mind

‘If slaughterhouses had glass walls everyone would be vegetarian.’


I was about to write something completely different when I saw a story on TV that made me suddenly change my mind. 814 palabras más


Day #69 - Bun Dau Met Che Thip Cam - Bun, Tofu, Sausage, intestines and Shrimp Paste

Day #69- Bun Dau Met Che Thip Cam – Bun, Tofu, Sausage, intestines and Shrimp Paste.  A whole dish very similar(if not the same) as the other one. 95 palabras más

Hanoi Food

Blood Sausage and Caponata Bolognese with Roasted Chard

This is a super satisfying dish that I threw together when I wanted to use up the extra jarred caponata in our fridge. When I first made it, I used hot Italian sausage, but my fiancé and I agreed that the next time we made it, we wanted to do it with blood sausage: awhile back we tried out… 687 palabras más


Different tastes of the Estonian palette in Tallinn

Tallinn may not be a culinary capital but there sure is some good food being prepared in the city. Food in Tallinn is more than traditional, there are different ways of interpreting Estonian cuisine, traditional, classical modern you name it. 840 palabras más

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Pigeon, blackberries, chicory, roast beetroot...and black pudding

The Potted Pig, Cardiff, Wales

Blood sausage is often presented simply – on a plate with some frites, on a slice of bread, or with your full English breakfast. 284 palabras más

Blood Sausage

Boudin Noir Terrine

La Cantine du Troquet – Dupleix, Paris, France

Boudin Terrine was a new (and very welcome) discovery for me at the Dupleix (15th arrondissement) branch of this collection of Parisian bistros run by Chef Christian Etchebest.  119 palabras más

Blood Sausage