Blood Sausage Bliss


I thought this week I’d switch it up and show not only my adventurous side, but food I would actually eat day-to-day, because although I love baking, I honestly don’t eat most of what I make most times. I have been dying to try blood sausage. A glance at the grocery the other day, brought me to a stand still. Boom, blood sausage right in front of me. To get it. To wait. What am I waiting for! I toss it in the cart before I can second guess what I really want. This beauty is not just blood sausage, but tongue sausage, yep I am on a tongue kick lately. When I was deciding what to pair this was, it was a no-brainer to go with my favorite vegetable: cabbage (I could eat it everyday). I did switch it up and slices it into thinner strips, which I really enjoyed. I do have more blood sausage saved for a later date, but I learned from the first experience. Remove the casing because it got in the way when I tried to eat it. Cook it at a lower temperature. I got a little impatient, so it didn’t hold together the way I had intended. Also eat it right away, when it’s really hot, I waited on my cabbage when I should have just dug in right away. Altogether my first experience with blood sausage, I give a thumbs-up. The flavor was spot-on.

Blood Sausage Bliss

  • Blood Sausage
  • Cabbage
  • Red Onion
  • Bacon fat

Let’s Make it Happen: Slice sausage (maybe 1/2-3/4 inch thick). Heat bacon fat. Place sausage in the skillet. Season with sea salt. Brown on both sides. Toss cabbage and red onion in a little Kerry Gold Butter with sea salt. That’s it! How easy is that. Good food is all in the flavor. In the perfect amount of seasoning and a good cooking oil. Simple, but tasty.



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