• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

FORAGER | CHEF

Award-winning chef, author and forager Alan Bergo. Food is all around you.

  • Home
  • About
  • Mushrooms
    • Mushroom Archive
    • Posts by Species
      • Other Mushrooms
        • Lobster Mushrooms
        • Huitlacoche
        • Shrimp of the Woods
        • Truffles
        • Morels
        • Shaggy Mane
        • Hericium
        • Puffball
      • Polypores
        • Hen of the Woods
        • Dryad Saddle
        • Chicken of The Woods
        • Cauliflowers
        • Ischnoderma
        • Beefsteak
      • Chanterelles
        • Black Trumpet
        • Hedgehogs
        • Yellowfeet
      • Gilled
        • Matsutake
        • Honey Mushrooms
        • Russula / Lactarius
          • Candy Caps
          • Saffron Milkcap
          • Indigo Milkcap
      • Boletes
        • Porcini
        • Leccinum
        • Slippery Jacks
    • Recipes
      • Fresh
      • Dried
      • Preserves
    • The Basics
  • Plants
    • Plant Archive
    • Leafy Green Recipes
      • Leafy Green Plant Varieties
    • Ramps and Onions
    • Wild Herbs and Spices
      • Spruce and Conifers
      • Pollen
      • Prickly Ash
      • Bergamot / Wild Oregano
      • Spicebush
      • Golpar / Cow Parsnip
      • Wild Carraway
    • Wild Fruit
      • Wild Plums
      • Highbush Cranberry
      • Wild Grapes
      • Rowanberries
      • Wild Cherries
      • Aronia
      • Nannyberry
      • Wild Blueberries
    • From The Garden
    • Nuts, Roots, Tubers and Grains
    • Stalks and Shoots
  • Meat
    • Four-Legged Animals
      • Venison
      • Small Game
    • Poultry
    • Fish/Seafood
    • Offal and Organ Meat Recipes
    • Charcuterie
  • Recipes
    • Pickles, Preserves, Etc
    • Fermentation
    • Condiments
    • Appetizers
    • Soup
    • Salad
    • Side Dishes
    • Entrees
    • Baking
    • Sweets
  • Video
    • Field, Forest Feast (The Wild Harvest)
    • Foraging Videos
    • Lamb and Goat Series
    • YouTube Tutorials
  • Press
    • Podcasts / Interviews
  • Work
    • Public Speaking
    • Charity and Private Dinners
    • Forays / Classes / Demos

Fried Blood Sausage and Potatoes

Jump to Recipe Print Recipe

Fried blood sausage and potato hashI’m proud of the fact that I make my own blood sausage from lambs on the farm I harvest myself. It’s a process that’s pretty intimate, and not available to everyone, and from there, people that harvest their own animals probably don’t harvest the blood, so it’s a special sort of circumstances that have to be involved for the magic that is blood sausage to take shape. Blood sausage also doesn’t get a ton of play as far as charcuterie goes, let alone the greater culinary world, although I do know some specialty purveyors that will harvest pork blood and sell it to chefs.

The lack of blood in cooking is understandable, but unfortunate, especially because blood doesn’t taste gamey at all. Seriously, you’d expect something so rich and full of iron to resemble liver or the stronger funk associated with kidneys, but it doesn’t. From there, you’d expect lamb or goat blood to taste stronger than cows, but, as far as I’m concerned, they’ve all been pretty much interchangeable, and I’d be hard-pressed to tell the difference between one or the other.

There’s recipes for blood sausage a’plenty online, but not a lot of suggestions for what to do with the sausage after it’s made. Blood sausage is a special piece of charcuterie, and you’re not going to just throw them onto the grill, fry them up, and eat them on a bun. Well, some types you could, and that’s where things get murky as blood sausage, boudin noir, morcilla, or black pudding as it’s known can vary widely from place to place.

Generally the variations you’ll notice, from what I’ve learned over the years, is what sort of starch is added to the blood to help give the sausage body. In Scandinavia, barley or oats might be used, in Spain, you’ll probably find rice. Some have little to no starch, some have tough casings and need to have their contents sucked out (a bit Draculian for most). My favorite blood sausage is a hybrid, using wild rice and ground lamb or a meat of your choice for body, but even with the added heft from the ground meat, it’s still definitely a knife and fork sausage. Ideally, you’ll poach them, then cut into pieces or coins and fry them crisp. They’re bloody delicious, especially fried with potatoes, scallions and herbs, which is classic  preparation. Fried blood sausage and potato hash

Fried blood sausage and potato hash
Print Recipe
No ratings yet

Fried Blood Sausage Hash

Classic blood sausage and fried potatoes
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, Side Dish
Cuisine: American, Spanish
Keyword: Baby Potatoes, Blood Sausage
Servings: 4

Equipment

  • Cast iron skillet

Ingredients

  • 8-12 ounces blood sausage I used me recipe here
  • 8 oz small potatoes I used german butterballs, but fingerlings would be fine too
  • 3 oz 1 bunch scallions, sliced ¼ inch
  • Handful of chopped parsley or cilantro
  • ¼ cup lard or cooking oil
  • Dash white vinegar to taste

Instructions

  • Put the potatoes in a pot, cover with water and season with salt and a dash of the vinegar. Bring the pot to a boil, then turn the heat off and allow to sit 10 minutes.
  • Remove the potatoes and allow to cool, then cut in half or crush lightly if small to make them easy to brown and crisp.
  • Cut the blood sausage into 1 inch coins. Heat the lard or oil in a large cast iron or similar skillet until lightly smoking, then add the potatoes and cook until golden and crisp.
  • Move the potatoes to one side of the pan and add the blood sausage coins, cook until crisp, toss the pan, cook for a few minutes more until the sausages are nicely browned, then turn the heat off, toss in the cilantro and green onions, double check the seasoning for salt, adjust as needed, then serve.

Notes

The vinegar is optional, but helps enhance the crispness of the potatoes (it's science, refer to author and columnist J Kenji Lopez Alt). 

 

Related

Previous Post: « Corn Mushroom Puree
Next Post: Candy Cap Bread Pudding »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

2022 James Beard Nominee

beard award

Subscribe (It’s free)

ORDER THE BOOK

UPDATED OPTIONS FOR CA / EU / US the forager chefs book of flora by Chef Alan Bergo

Forager Chef

Forager Chef

Footer

Instagram

foragerchef

FORAGER | CHEF®
🍄🌱🍖
Author: The Forager Chef’s Book of Flora
2022 James Beard Nominee
Host: Field Forest Feast 👇
streaming on @tastemade

Alan Bergo
Oeufs de Gaulle is a classic morel recipe Jacques Oeufs de Gaulle is a classic morel recipe Jacques Pepin used to make for French president Charles de Gaulle. 

You bake eggs in a ramekin with shrimp topped with creamy morel sauce and eat with toast points. 

Makes for a really special brunch or breakfast. Recipe’s on my site, but it’s even better to watch Jacques make it on you tube. 

#jacquespepin #morels #shrimp #morilles #brunchtime
Morels: the only wild mushroom I count by the each Morels: the only wild mushroom I count by the each instead of the pound. 

Good day today, although my Twin Cities spots seem a full two weeks behind from the late spring. 2 hours south they were almost all mature. 

76 for me and 152 for the group. Check your spots, and good luck! 

#morels #murkels #mollymoochers #drylandfish #spongemushroom #theprecious
The first time I’ve seen fungal guttation-a natu The first time I’ve seen fungal guttation-a natural secretion of water I typically see with plants. 

I understand it as an indicator that the mushrooms are growing rapidly, and a byproduct of their metabolism speeding up. If you have some clarifications, chime in. 

Most people know it from Hydnellum 
peckii-another polypore. I’ve never seen it on pheasant backs before.

Morels are coming soon too. Mine were 1 inch tall yesterday in the Twin Cities. 

#guttation #mushroomhunting #cerioporussquamosus #pheasantback #naturesbeauty
Rain and heat turned the flood plain forest into a Rain and heat turned the flood plain forest into a grocery store. 

#groceryshopping #sochan #rudbeckialaciniata #foraging
Italian wild food traditions are some of my favori Italian wild food traditions are some of my favorite. 

Case in point: preboggion, a mixture of wild plants, that, depending on the reference, should be made with 5-23 individual plants. 

Here’s a few mixtures I’ve made this spring, along with a reference from the Oxford companion to Italian food. 

The mixture should include some bitter greens (typically assorted asters) but the most important plant is probably borage. 

Making your own version is a good excercise. Here they’re wilted with garlic and oil, but there’s a bunch of traditional recipes the mixture is used in. 

Can you believe this got cut from my book?!

#preboggion #preboggiun #foraging #traditionalfoods
Oh the things I get in the mail. This is my kind Oh the things I get in the mail. 

This is my kind of tip though: a handmade buckskin bag with a note and a handful of bleached snapping turtle claws. 😁😂 

Sent in by Leslie, a reader. 

Smells like woodsmoke and the cat quickly claimed it as her new bed. 

#buckskin #mailsurprise #turtleclaws #thisimylife #cathouse
Load More... Follow on Instagram

Privacy

  • Privacy Policy

Affiliate Disclosure

 I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchases help keep this website free and help with the many costs involved with this site as it has continued to grow over the years. 

Copyright © 2022 ·