What it is: Blood sausage, popular in many European countries, is made by cooking pork or beef blood with fillers (often meat, suet or another fat, barley, oatmeal and/or bread) until it congeals and ...
Jonathan Gold is Pulitzer Prize-winning food writer for the LA Weekly. This week he reviews Eighth Street Soondae, which serves Korean blood sausage. Jonathan likes the blood sausage, the broiled pork ...
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