Service-ready Blood Sausage

By Caroline Hatchett | Briana Balducci

By

Caroline Hatchett
Briana Balducci
Sausage Plate: Boudin Noir, Red Cabbage, House Mustards
Sausage Plate: Boudin Noir, Red Cabbage, House Mustards

Jorel Pierce knew exactly what he wanted to achieve in Euclid Hall’s blood sausage—high moisture content and heavy spices without the chalky, dusty texture you find in a lot of blood sausage. He tested a dozen or so versions and kept running into the same problem. “We poach the sausages to 155℉ before service, but they’re heated well above 300ºF​ at pick-up. Whatever plasma was there vaporized, causing the casing to rupture,” says Pierce. To keep his links intact, he built a “vapor trap” into the recipe, grinding deeply roasted eggplant and caramelized onions into pork shoulder and incorporating raisins at the end with the blood. The fruit and vegetables (at 30 percent of the sausage’s weight) absorb and stabilize extra moisture, just as they deepen the flavor. It’s a nontraditional formula, ready-made for restaurant service.

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