A Meaty, Red Recipe For A Totally Bloody Halloween
Boo! It's the spookiest time of year and no Halloween party is complete without a vat of blood. Our friends at ChefSteps wrote in this week with this recipe for a bloody good sauce that calls for actual pig's blood. Don't have a pig on hand? Head to your butcher. Blood's often used to thicken up sauces and to add flavor and color in dishes like boudin noir and black pudding. Once you've got your blood bubbling and toiling, find some suckling pig, steak, game or other meat to dress it with. But please, don't dump it on anyone. That's bullying.
Blood Sauce
1 hour; makes enough to pour over 8 servings of meatIngredients
Equipment
Directions
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