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Putting Blood Sausage in Coffee

September 8, 2012

Blood sausage is exactly what it sounds like. Also known as black pudding, this English / vampire comfort food contains just a few ingredients:

Yep. It’s primarily boiled and congealed cow blood.

It came in frozen patties, which started off reddish, as you’d expect, but as I fried them up I found out why it’s called¬†black pudding.

 

Just dropping this in coffee wouldn’t do much, so I got out the old Magic Bullet and threw a chunk in.

It ended up frothy and strangely grey in colour.

The Magic Bullet did its job, and the end result was only slightly chunky.

I was dreading trying this one. I’m not squeamish, obviously, but the idea of solidified blood invokes some deep dread in me that makes me want to barf then pass out. We all gotta face our fears though.

On its own, the blood sausage was chalky and dry, with a bit of a burnt taste. It wasn’t as dreadful as expected, but I didn’t eat much. In coffee, though, the burnt taste is actually complimentary. The fat (or “suet”) in the blood sausage gives the coffee an extra smooth creaminess, as seen in other meat-based coffees. The warmth of the coffee also seems to have brought out a sweet smell from the blood that is surprisingly pleasant.

I expected this to be a “take one sip, retch, throw the rest away” experiment, but here I sit, still sipping from this weird grey¬†coffee. I can’t call it an unqualified success, because knowing what it is still grosses me out a bit, but I also can’t call it a failure or recommend against trying it. Vampires? Leeches? Maybe they’re on to something.

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6 Comments leave one →
  1. October 30, 2012 3:30 pm

    Perfect recipe for your halowe’en party – only perhaps try fresh blood?!? It might get foamier as well.

  2. August 24, 2013 12:54 pm

    I’m more than a day late and dollar short, as I’m spending a lovely August weekend devouring coffee blogs. My grandma would be 120 yrs old if she were still with us. When I was 10 (50 yrs ago), she’d tell me stories about her childhood. After a hog was dispatched, her job was to continually stir the pudding in a pot over a wood fire outdoors to keep the clotting process at bay. I love your blog; you’ve brought back my memories of Grandma. Your spirit of adventure is unparelleld.

    • August 25, 2013 10:19 am

      Thank you! I never thought my dumb little blog would be bringing back touching 50 year old memories.

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  4. February 28, 2014 1:52 pm

    I really recommend trying some better Black Pudding, I’m in the UK and I love the stuff. It should never be chalky really! I think this may have happened due to the freezing- get it fresh from a butchers and fry up a slice and top with a fried egg- DELICIOUS!

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