Preparation info
    • Difficulty


Appears in
The Plagiarist in the Kitchen

By Jonathan Meades

Published 2017

  • About

It’s up to the curious reader to track down a supply of fresh blood – chicken, duck, guinea fowl or pig. Offering your body to abattoir workers will usually do the trick. Raising the birds and animal yourself is a possibility. Dried pig’s blood is available from: (this Teesside company also sells sausage casings, brine, cures, etc.).

Sanguette used to be widely available in France, specifically in what was Occitani