A Recipe for a Cool Fall Day

September 10, 2015

It’s hard to believe that Gourmet ever published a recipe for blood sausage, especially one that casually begins, “For every four cups pork blood….” Perhaps in 1951 the average American could go next door and borrow a few pints of blood from the neighboring farmer?

Here, for your delectation, is the recipe.

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And if you’re in the mood for those sausages, perhaps you’d like some of these as well?

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