Blood Sausage

Many cultures use fresh pork blood or beef blood to add a smooth, custardy texture to sausage. Examples include boudin noir, black pudding, moronga, and blutwurst. Our variation is inspired by the paprika-spiked Spanish version, morcilla. We add minced jalapeño for heat and sear slices in a hot pan to serve doused in chimichurri. If you are not familiar with blood sausage, you may be surprised to discover that the flavors are actually quite subtle, especially given its expressive violet hue