Could Blood Be the Next Big Thing?

The blood sausage called gyuma at Tibetan restaurant Phayul

We may be on the culinary frontier here, but you don't have to be a vampire (or a mosquito) to appreciate blood as an ingredient. What can it do? It thickens stews and helps puddings set. Rich in protein, it can be coagulated into shapes like Jell-O jigglers and incorporated into sleek dark sausages. It invariably makes rich dishes richer, and often imparts an appealing reddish-brown color, with little effect on flavor.

How 'bout some blood in your Italian chocolate pudding? At Villabate Bakery

The consumption of blood has health implications as well. Historically, anemics have had to consume it to keep their hemoglobin levels high. According to my mother, my great grandmother was required to drink a cup of cow's blood each day at the behest of her Canadian physician. Chinese medicine prescribes blood for heart ailments and to strengthen the vascular system. Look across the vast dining room of any dim sum palace, and see fathers tucking into wobbly duck- and pig-blood stir fries, wherein the red fluid is incorporated into quaking boxcar shapes, looking like a miniature puddings.

The French and Spanish love blood, too, using it in blood sausage, known respectively as boudin noir and morcilla; the second available in nearly any Latin restaurant from Cuba to Tierra del Fuego. In link or patty, a similar product called black pudding is an indispensible component of the classic Irish and English "full breakfasts." The Tibetans eat blood sausage, too, though their version is thicker, denser, and served strewn with raw chiles.

And let's not forget the Italians. Come Eastertide, they make an unforgettable chocolate dessert pudding called saguinaccio laced with blood - and you can't even detect the blood. At least not very much. It's the richest, saltiest chocolate pudding you've ever lapped up, though you may have to ask for it at bakeries like Veniero's in the East Village and Villabate in Bensonhurst.

The newfangled Basque blood sausage at DBGB comes as a patty, with pig ear for added crunch.

Location Info


37-65 74th St. (2nd Fl.), Flushing, NY

Category: Restaurant

Villabate Pasticceria

7001 18th Ave., Brooklyn, NY

Category: General

Veniero's Pasticceria

342 E. 11th St., New York, NY

Category: Restaurant


299 Bowery, New York, NY

Category: Music

Buenos Aires

513 E. Sixth, New York, NY

Category: Restaurant


210 Elizabeth St., New York, NY

Category: Restaurant

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