I Made Blood Sausage Using My Own Blood
While the bag slowly filled up with half a liter of my blood, I stared into the distance. What would my mom think if she saw me sitting in my living room like this?
Gwen van der Zwan
Fighting Gentrification with Blood Sausage in Toronto's 'Little Tibet'
“This is my neighborhood. When I first came to Canada, I lived in this neighborhood, so this is my neighborhood.”
I Gained 20 Pounds Visiting My Wife's Polish Relatives
When I visited my wife's family in Poland for the first time, I wasn't prepared for the culinary realities of the Eastern European nation. I should have studied more so I could have politely demurred from gluttony. That, or brought along larger pants.
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.
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.
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.
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.
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.
Alice, Baaf den Boer, Vonk
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.
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.
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.