blood-sausage

Author Laura Rowe compiled a whole book of illustrations to school you on a variety of food topics, like the world of blood sausages out there.

If you think your encased-meat knowledge is above par, you may want to take this 80-page long trip around Planet Sausage via Ship It Appliances, an online British kitchen appliance retailer with a killer research department. That’s right, free shipping on your new fridge and a comprehensive guide detailing everything about 80 of the most beloved sausages around the world, complete with…

Would you attempt to make blood sausage in your home kitchen? What about adding a splash of blood into a sauce? Would you bake with blood? Chefs around America are reaching for this life-force liquid, but why? And why does mere mention of blood as an ingredient make us so squeamish?“I think there’s definitely an issue,”…

There is a movement afoot in some of the best Paris restaurants. A bistro is defined by a tiny kitchen and dining room, a menu based on what's available, appealing and inventive to the chef and an all-around intimate culinary experience that will leave you sated and inspired. Food writer, editor and instructor Jane Sigal's Bistronomy, a…

Food Republic’s column Ask Your Butcher seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer founded Philadelphia’s Kensington Quarters and helped develop a renowned butcher-training program at Brooklyn’s Fleisher’s. Today, he consults with farmers, chefs, butchers and anyone else who will listen. In each column, Mayer tackles a pressing issue facing both meat buyers and home…

Chef Richard H. Turner is truly a master of meat. From his renowned London outposts (including the heralded Pitt Cue Co.) to cofounding the great annual carnivorous festival that is Meatopia, you can count on Turner for the very best “from snout to squeak.” His new cookbook, Hog, is a hefty volume of all things…

One thing we’ve learned during Italian-American Week, besides how much we truly love all kinds of stuffed pasta, is that there is no Italian food without sausage. While Italy is world-famous for its cured meats and sausages, the country’s fresh varieties are not to be trifled with. Whether they’re hot off the grill in a…

The bacon craze may have passed, but people still love their protein, especially when it comes in the form of calf’s brain cream to spread on blinis, or a whole roasted alligator stuffed with chicken served with Andouille jambalaya. Yes, those are real things you can eat, and here’s where to find them. 1. Dallas:…

When in London, stop by Hampstead cafe Ginger & White for superb coffee, baked goods and fresh, simple food made with the best British ingredients. Their new cookbook is a must-read for fans of this new spin on classic cuisine. Looking for a new take on the iconic English fry-up? Swap in duck eggs and…

If you read Food Republic, you don't need 22 reasons to pick up a pack, reel or even case of sausages tonight. You don't even need one, because you love sausage and we do too. In honor of sizzling grills, all our favorite condiments and how truly magical it is to bite into a perfect…

This story is part of the Food Republic Butchering and Charcuterie Series, which will run through the spring. Doug Sohn, owner of Hot Doug’s, Chicago’s most glorified hot dog stand, has sold all sorts of sausages over the years, from the classic Windy City–style Vienna beef dog to the “Tuben,” his tubular take on a…

Stomach lining, kidneys, pancreas — these spare parts, or offal, are all items that have become increasingly common to the pop-culinary world. Blood, however, is first getting its footing in the nose-to-tail game.There are a few uses that are popping up on menus including canard à la presse (duck that’s been pressed to release its “juices” and…

Welcome to the ninth installment of the Food Republic serial, The Worst Idea Ever?, in which chefs Seth Siegel-Gardner and Terrence Gallivan set out to open a restaurant in Houston, Texas as Pilot Light Restaurant Group. This one comes with a bonus blood sausage consommé recipe, for those who've got the skills (and access to…