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?
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A Recipe for a Cool Fall Day
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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?