"Blood Sausage" news and stories

• The holidays sure put you in the mood for blood sausage! Right? Anyone?
• Well, how about a beautifully decorated cookie, then? (Phew.)
• You can get anything in Manhattan. You can even get Brooklyn, via the new Manhattan pub The Brooklyneer. (Now you'll really never have to leave the island!)
• This lamb-braising technique cuts the usual cooking time from seven hours to five. Um...yay?

• The specialty at Koreatown's newest soondae restaurants? Soondae, of course. (That would be blood sausage.)
• A paradise bar is what you might want for your last dessert. (Hence the name?)
• The wine of the week is "lively and fresh and absolutely lovely at this moment." Go for it.
• At Xino, you'll want the salt-and-pepper prawns -- and an outdoor table.

Americans may be most familiar with blood sausage via shows like Fear Factor, but more and more New York restaurants are adding the tasty sausage to their menus notes an article in this week's TimeOut New York. The recipe for blood sausage can vary, but the main ingredient is usually pig blood, while chopped onions and otameal can be added. Blood sausage, or black pudding, as it's known in the U.K., may very well date back to the days of Homer, according to the BBC's comprehensive guide to the sausage.

But if you eat at an English restaurant, or travel to Italy, it's helpful to know all the different names for blood sausage, which TimeOut New York provides.

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