Is there anything better than freshly made pasta? I don’t think so. These blood tagliatelle are rich, flavorful, and the combination of rye and blood is very well complimented by the slightly sweet pumpkin and sage sauce.
Is there anything better than freshly made pasta? I don’t think so. These blood tagliatelle are rich, flavorful, and the combination of rye and blood is very well complimented by the slightly sweet pumpkin and sage sauce.
A very classic, easy, gingerbread recipe that simply substitutes the eggs with pig’s blood. Fast to make and delicious, it’s a good way to spice a little your Christmas Eve dinner. The blood gives the cookies a beautiful dark color and a subtle animal tinge.
I had come across Hematogen bars online a couple of times, (see this Chowhound’s article.) and the idea of blood protein bars sounded pretty appealing. Read More »

Sanguinaccio Dolce is a traditional Italian dessert from Naples, usually served during the festivities of Carnevale. This rich, dulcet pudding is customarily made from pig’s blood, milk, chocolate, and sweetened with a bit of sugar, though other ingredients occasionally appear, such as dried fruit and nuts.
This is a wonderful recipe I came across on Gourmantissimes, while trying to find ways to improve on the Blood Terrine recipe.
It is quite different in that it does not use raw blood as a base, but blood sausage stuffing, or blood pudding. (that you purchased or made yourself, we’ll be posting a recipe for blood sausage soon.)
In any case, this was quite a find. This terrine is wonderfully creamy, while firm, and packed full of flavor. It makes a wonderful breakfast or a lovely appetizer.
So, this is going to differ a little from the usual angle of sanguinarian self-empowerment because I think it’s important to be real about our struggles and share relatable experiences.
We need to ‘feed’. We owe it to ourselves and our loved ones to be the best we can be. It doesn’t impact only us in isolation if we do not. That said, it can be draining and exhausting to keep up with. This is especially the case with heavy feeders because it requires that much more upkeep.
When someone is new to sanguinarianism, particularly if it began in adulthood, some can adopt the ‘uber predator’ mindset and find ‘the hunt’ exhilarating. This isn’t a problem at all, but it can be when those individuals condescend or look down on those who’ve been dealing with this for a very long time and have grown weary of it.
To me, this isn’t new and shiny. I’ve been dealing with it for my entire teenage and adult life. Being a sanguivore to me is an identity only insofar as it has shaped my life as I’ve grown, and with the perspective and experience it has given me. I don’t invest much thought or time into it; only my work with TRC and my passion for providing support and content for sangs. My life priorities are quite different than the sanguinarian community or an identity as a sanguivore.
When it’s for the purpose of maintaining health and you’ve had to do it for decades, collecting blood can become quite a chore. When you need to collect a lot of vials or need multiple donors, this can be even more so. Like a vitamin or medicine that you must go through hassle to get every time. Some can get by on animal blood, but those like me who are allergic to it cannot. That’s not to say blood can’t be exciting, passionate or intimate; but that does depend on circumstances and context, and is not the reason why blood is ingested for the vast majority of the time. It is for health maintenance.
I grow tired of the hunger. This thing can be exhausting. Yet I know this too shall pass. There is no point dwelling on an inevitable part of my condition. I don’t even know if I’d change it if I could because it’s shaped me in so many fundamental ways. It’s introduced me to some wonderful people.
A lot of people turn to me for advice on dealing with being a sang, and honestly it’s so much easier to deal with when you have experience and you’ve gotten used to it. However, I have days where I get fed up with it too. There’s nothing wrong with having moments when you just feel exhausted by it and we all have them now and then. This isn’t always an easy path to walk, and by sharing some of my experiences, I hope you realise you’re not alone when you have frustrations. As always, TRC is here to provide the community and support you need in both your dark moments and the good times.
– A
Putting blood in bread isn’t something new, both Sweden and Finland keep that tradition alive with the traditional rye blood bread (verileipä in Finland), which is even generally available commercially.
What I am proposing here is slightly different. It’s a recipe with lower blood content, for very versatile, airy and moderately sweet pig’s blood brioche buns, (as opposed to rather dense, blood packed rye bread), that can be enjoyed on their own, toasted with a little salted butter, in soups, or even as burger buns.
This is a recipe I have a attempted a couple of times with various levels of success.
The plus : It is deliciously bloody! Half this recipe is simply fresh blood. It is also quite easy to put together.
Read More »
Surprisingly, this sweet treat, and not the classic savory black pudding, is the very first blood-based dish I made, and it remains a favorite of mine. It is surprisingly complex and flavorful with a strong cinnamon hit.
Read More »
It’s more common than you’d think. 😉
Blood As A Culinary Ingredient:
Brad Farmerie : Blood Work
Nordic Food Lab : Blood And Egg
The Nordic Food Lab’s Innovative Approaches To A Neglected Ingredient
Cooking With Blood: Yesterday And Today
How to Eat Blood for Breakfast
How And Why You Should Be Making Blood Sausage At Home
Blood, Bone and Gore: Why Aren’t We Eating It?
Why Chefs Are (Finally) Cooking With Blood
You Eat Meat, So Why Not Blood?
Cooking With Blood Convinced Me to Stop Being A Vegetarian
You Should Be Cooking with Blood
Why I’m Putting Blood In My Bread And Ice Cream
Research Articles:
Slaughterhouse Blood : An Emerging Source of Bioactive Compounds
The Use Of Blood And Derived Products As Food Additives
Blood-derived Products For Human Consumption
Books:
The Dracula Cookbook of Blood
Odd Bits: How to Cook the Rest of the Animal
General:
Cooking With Blood (Recipes)
Variations Of Blood Sausage
What Exactly Is Blood Sausage, Anyway?
Blood Sausages
Black Pudding : Rediscovering Our Taste For Blood
How To Prepare And Cook A Pig (Recipes)
The Strange Endurance of Consuming Human for our Health
Asia:
Street Food in Taiwan : Pig’s Blood Cake
Blood / Black Tofu
Nasty Bits : Shanghainese Chicken & Duck Blood Soup
Nasty Bits : Korean Blood Sausage
The lifeblood of sausages, hotpots and soups
Korean Sundae
Korean Blood Sausage : Sundae (순대)
Soondae Korean Blood Sausage (Recipe)
Laotian Raw Duck Blood Salad
Raw Pig’s Blood Soup : Lou (หลู้) (Vague Recipe)
Thai Boat Noodles (Recipe)
Saveur : Thai Boat Noodle Soup (Recipe)
Northern Thai Steamed Rice with Pork Blood ข้าวกั๊นจิ๊น (Recipe)
Dinuguan Sausage : Smoked Pork Blood Sausage (Recipe)
D is for Dinuguan (Recipe)
Pork Dinuguan, Ilokano Style (Recipe)
Crispy Dinuguan (Recipe)
Vietnamese Blood Sausage Doi Huyet (Recipe)
Pig Blood Noodles With Smoked Stock And Dehydrated Kimchi (Recipe)
Tibetan Tra-gyuma (Recipe)
Mao Xue Wang (Duck Blood Curd 毛血旺)
Gyuma : Atlas Obscura
Fighting Gentrification With Blood Sausage In Toronto’s ‘Little Tibet’
UK:
Blood Sauce With Quick Pasteurization Via Sous Vide (Recipe)
Irish Black Pudding (Recipe)
Scottish Black Pudding
Blood Custard Tastes Better Than It Sounds
Black Pudding : A Bloody Debate
A Guide To Traditional Black Pudding
Blood For Breakfast? Fear Not!
Fergus Henderson’s Blood Cake / Black Pudding (Recipe)
All You Need To Know About Black Pudding (Recipes)
Europe:
Swedish Pig’s Blood Rye Bread (Recipe)
Gluten Free Blood Pancakes (Recipe)
Finnish Blood Pancakes (Recipe)
Veriletut : Finnish blood pancakes (Recipe)
Estonian Verivorst Ve Verikäkk (Recipe)
Estonian Blood Sausages : Verivorstid (Recipe)
Black Pudding The Nordic Way (Recipe)
Oeufs Sanguinette (Recipe)
Blood Sausage : Sanguinaccio (Recipe)
Biroldo : Sanguinaccio (Recipe)
Portuguese Blood Sausage (Recipe)
Morcilla (Recipe)
Nasty Bits : Morcilla, or Spanish Blood Sausage
Morcilla : A Bloody Good Sausage
Morcilla de Burgos (Recipe)
Introduction to Morcilla
Borono (Recipe)
Polish Blood Sausage (Recipe)
Polish Blood Sausage (Kiszka) (Recipe)
Making Kiszka : Polish Blood Sausage
Boudin Noir (Recipe)
Cooking with Blood : Boudin Noir and Czarnina (Recipe)
Sângerete (Recipe)
Sângerete De Casa (Recipe)
Thüringer Rotwurst
Thüringer Rotwurst (Recipe)
German Blood Sausage Blutwurst (Recipe)
Blut-Zungenwurst
Bavarian Sulze and Blut-Zungenwurst (Recipe)
Schwarzpudding Blodpudding (Recipe)
Verileipä (Recipe)
Verileipä (Recipe)
Country Style Pork Blood Terrine (Recipe)
Blood Pasta With Blood Sausage Bolognese (Recipe)
Blutnudeln or Italian Pork Blood Pasta (Recipe)
Africa:
Mutura Is a Blood-Soaked Kenyan Delicacy
USA:
Blood Collection the Cajun Way (Cajun Boudin Noir)
Mexico & South America:
Moronga
Ñachi : This Chilean Dish Turns Fresh Blood Into Savory Jelly
Micronesia, West Indies:
Guamanian Fritada
West Indian Pudding : Boudin Antillais (Recipe)
West Indian Boudin Antillais (Recipe)
Sweets:
Mazamorra de Sangrecita
How Russia Fell in Love With Candy Bars Made of Blood
Blood Ice Cream (Recipe)
Blood & Chocolate Panna Cotta (Recipe)
Hot Blood Pudding Custard (Recipe)
Sanguinaccio Dolce : Blood & Chocolate (Recipe)
Sanguinaccio Dolce : Atlas Obscura
Sanguinaccio Dolce : A ‘Bloody’ Good Desert! (Recipe)