One of the many trends at this year's Food & Wine Classic was blood sausage, which I spotted everywhere with its inky, dark color, especially at Cochon 555's Grand Cochon. We love the sausage's distinct mellow, earthy-sweet taste, which it takes on when the meat is mixed in with blood. Although it's popular in German, French, English, and Spanish cultures, blood sausage still hasn't fully caught on in the States because of its gory association. How do you feel about it?
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