blood sausage

    • 4.22.16

      Korean Soondae Gets Some Bloody Respect at This LA Institution

      A temple to Korean blood sausage, Eighth Street Soondae sits in a tiny strip mall just on the outskirts of LA's Koreatown, next to a barbershop and an incognito marijuana dispensary.

    • 4.7.16

      Mutura Is a Blood-Soaked Kenyan Delicacy

      Mutura is Kenya’s traditional blood sausage, made with fresh blood and a blend of ginger, garlic, scallions, cilantro, and fistfuls of lethal piri-piri chilies.

    • 2.3.16

      Is Congealed Pig's Blood Really a Superfood?

      Last month, UK tabloids hailed black pudding—a staple of the English breakfast—as a superfood. We called up a health expert to find out if a fatty sausage made of blood is truly good for you.

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    • 4.22.15

      How to Drink Vodka Like the Polish

      How is it that Polish people are seemingly able to drink liters of vodka in a single sitting, and yet it never comes back to bite them in the ass the next morning? In a word: experience.

    • 2.16.15

      Eating Blood Shouldn't Curdle Yours

      Eating blood leads to collective gasps of horror. But why? Is the process too confrontational? Is the intense flavor too much for the average tastebuds to handle? Cooking with it is making a comeback in the kitchen—or at least on the dessert plate.

    • 2.12.15

      Tolosa Black Beans with Chilies, Morcilla, and Cabbage Recipe

      Beans really are the magical fruit (or legume, really) in this simple but delicious recipe from Roberto Ruiz, head chef of El Fronton in Tolosa.

    • 10.3.14

      The Artful Slaughter Begins with a Rub Behind the Ears

      Last weekend, I joined a bunch of chefs in Cornwall, England, at the behest of Tom Adams, Pitt Cue Co.'s owner and Mangalitsa lover to learn how to kill the Rolls Royce of pigs from the Austrian porcine authority, Christoph Wiesner.

    • 8.8.14

      From Bad to Wurst: The Real Story of German Deli Meats

      If you do your meat shopping at supermarket deli counters, German food does look disgustingly sad. But the best Wurst is being made elsewhere in Berlin by small-scale producers that turn out blood sausage and head cheese to die for.