I've had blood sausage at restaurants, but now I'm planning on cooking it at home for dinner tonight. I've found quite a few methods/recipes online but I'm still not sure. My plan for now is to cut it into slices then pan fry to make a thin crust on the cut sides. Then maybe add sauteed onions and garlic. I'm curious to hear what fellow Clutchfans recommend.
I've eaten a lot of it while traveling throughout the United Kingdom but have no idea how to make it. It's surprisingly tasty.
I ate that as a kid. It's a popular dish in some regions of Germany. http://en.wikipedia.org/wiki/Himmel_und_Erde Not my thing anymore.
I would be interested in this also(as I have never made this), sounds fun and interesting. (edit)I just saw that you meant "How do I cook blood sausage" not how do I make blood sausage.. I would assume you cook it like boudin/brats, either low and slow heat or in a semi poaching environment. Poke some tiny holes halfway through so that it doesn't just completely burst. So who wants to make blood sausage?
Also if it raw then what I said above applies, it if it precooked like alot of blood sausage is then... sadly you could.......just microwave it. But she would be more impressed if you used a pan.