Blood As Food : Links

This will definitely be WIP, so bear with me & check back occasionally.

General articles for 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 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

Blood foods:

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)

Asia:
Street Food in Taiwan : Pig’s Blood Cake
Blood / Black Tofu
Nasty Bits : Shanghainese Chicken & Duck Blood Soup
Nasty Bits : Korean Blood Sausage
Korean Sundae
Korean Blood Sausage : Sundae (순대)
Soondae Korean Blood Sausage
Laotian Raw Duck Blood Salad
Raw Pig’s Blood Soup : Lou (หลู้) (Vague Recipe)
Thai Boat Noodles (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)
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)
Estonian Verivorst Ve Verikäkk (Recipe)
Estonian Blood Sausages : Verivorstid (Recipe)
Black Pudding The Nordic Way (Recipe)
Oeufs Sanguinette (Recipe)
Dr. K, pork, salami, sausage Blood Sausage : Sanguinaccio (Recipe)
Portuguese Blood Sausage
Morcilla (Recipe)
Blood Sausage Recipe : Spanish Morcilla (Recipe)
Nasty Bits : Morcilla, or Spanish Blood Sausage
Introduction to Morcilla
Filloas de Sangre (Recipe)
Polish Blood Sausage (Recipe)
Boudin Noir (Recipe)
Cooking with Blood : Boudin Noir and Czarnina (Recipe)
Sângerete (Recipe)
Sângerete De Casa (Recipe)
Thüringer Rotwurst
Thüringer Rotwurst
German Blood Sausage Blutwurst
Blutwurst
Blut-Zungenwurst
Bavarian Sulze and Blut-Zungenwurst (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)
Créole Boudin / Antillaise (Recipe)
West Indian Boudin Antillais (Recipe)

Desserts:
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)

Blood As Food

Blood as food? I think it’s safe to assume that most wouldn’t consider such a statement an even remotely pleasant idea. People are, in general, deeply squeamish about the thought of blood itself, never mind actually coming in contact with or consuming the conspicuous liquid. While there are certainly natural motivating factors behind being reluctant about or repelled by blood, the most pervasive culprit for this inclination has a lot to do with shifting cultural biases & trends.

In many parts of the world, blood is still widely consumed on a regular basis & inherently worked into the ritual of slaughter itself. Not only does it provide an important nutritional role within the diet, it also makes up a good portion of the total yield of an animal. There can be forty liters of blood in one cow alone, just to bring things into perspective. Wasting such a large portion of an animal is not only ridiculous, but simply out of the question for a good number of people. Many can’t afford to be so far removed from their food, or to cherry-pick what parts they’d prefer to utilize for their meals. Necessity aside, however, nose to tail eating is actually a more reasonable & sustainable practice to be mindful of.

Beloved in one culture, abhorred in another, blood makes for a fascinating, if polarizing ingredient. Though I find its dubiousness to be questionable if handled with care, it does have a high rate of spoilage, a huge mess factor, & reacts quite finicky when introduced to heat. Still, it can be a beautifully versatile ingredient, as long as it’s basic nature is kept in mind. Blood is traditionally used as a thickener in sauces, a binder in sausages & terrines, a minerally pungent kick to both savory and sweet dishes alike. If the metallic twang sounds off putting, try pairing it with spices, cream, fruits, even chocolate.

For as long as humans and their ancestors have hunted animals & eaten meat, they’ve utilized blood for both comestible means & basic nutritional needs. Although it’s fallen out of fashion in recent times, evidence of blood usage in culinary applications can still be found by those who are willing, curious, & open-minded enough to dig a bit deeper & entertain new possibilities. In this section, we at The Red Cellar will attempt to celebrate this grossly overlooked and underutilized ingredient &, with luck, perhaps ease some of the stigma it seems to carry.

Blood As Food : Articles
Blood As Food : Recipes
Blood As Food : Links
Blood As Food : Instagram