Putting Blood Sausage in Coffee
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.