This has gone from search to quest !!! Sweet Blood Sausage recipe please.

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Joined Jul 10, 2010
I have been searching for a long while for a sweet blood sausage that has rasins in it.  The sausage maker I used to get it from has passed on, and took the recipe with him.  I have a lot of blood sausage recipes, but none fill the bill.
 
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Joined Aug 13, 2006
I could swear I saw a post about biroldo here, but i guess it was on another forum.  Biroldo was typical of the town my parents came from, Barga, and they made it in a small area of Boston, where many Barghigiani lived.  I remember it being eaten as sausage, not as a sweet, though it may have been sweet.  As a kid I wouldn't go near it!  They used to like it sliced and cooked in a frying pan

The word was also used as a mild insult.  (Tuscan insults can get pretty wild.)
 
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Thanks.., downloading and will check it out.  It may well have been posted previously, but I haven't been around that long???/img/vbsmilies/smilies/blushing.gif
 
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My husband has been asking for sweet blood sausage with rasions in it for the past 4 Christmas'. Does any one know where I can purchase it.  He remembers frying it up when he was a little boy

Maw1588
 
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Joined Mar 19, 2009
My husband has been asking for sweet blood sausage with rasions in it for the past 4 Christmas'. Does any one know where I can purchase it.  He remembers frying it up when he was a little boy

Maw1588
You may find this blood sausage under other denominations. It's also called MORCILLA VASCA or MORTZILLA BASQUE (Basque blood sausage). Its very well known in Basque country and in Argentina. I have some recipes but the link provided is very good.
 
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Joined Dec 23, 2014
Greetings,

Merry Christmas all!

I realize this thread is quite old, however I wanted to post in the appropriate thread.

Up early to setup a small continental at the hotel. I woke up thinking of one of my favorite foods, blood sausage. I have seen many names and recipes for this, including black pudding, rice ring, boudin and so on. Grandmother and mother used to cook  it on a weekly when I was knee high to a grasshopper. Over the years I have found a great love for this sausage. Commonly in Ohio it is a blend of goose liver,blood and rice. I prefer it fried, but eating it cold is excellent to. I have tried to introduce it to my family from time to time from a local sausage maker. However, they do not like it. (more for me). 

Has anyone had this type of blood sausage? I know sausage makers vary on the ingredients, I find the one mentioned very common. How many of my peers like the blood sausage? Just wanted some thoughts.

God is blessing all of you
 
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