How to Use blood sausage in a Sentence

blood sausage

noun

• But what’s a little blood sausage and offal in a town that eats menudo for breakfast?
  — Mike Sutter, San Antonio Express-News, 14 Dec. 2017
• Favorites are the blood sausage sandwich, potato bread with dashi jelly and fresh roe.
  — Patricia Doherty, Travel + Leisure, 20 Aug. 2020
• Browse stacks of saucisson sec and soppressata; beef jerky and blood sausage.
  — Kara Baskin, BostonGlobe.com, 27 June 2019
• The truly adventurous can follow it up with a link of blood sausage.
  — András Szántó, Condé Nast Traveler, 29 Aug. 2018
• Here, the tortillas are fresh, the morcilla (blood sausage) melts in your mouth, and the refills are free.
  — Danielle Pointdujour, Travel + Leisure, 25 Oct. 2021
• Their specialty is charcuterie and meats, with award-winning blood sausage.
  — Maya Kachroo-Levine, Travel + Leisure, 16 Aug. 2021
• At Angler, Chung is serving a ssam platter with duck-blood sausage and pork belly.
  — Andy Wang, Forbes, 27 Jan. 2023
• The blood sausage slab on top of a buckwheat galette that surfaced at the end of June was as seasonal as earmuffs.
  — New York Times, 10 July 2018
• In the cutting room, Marc demonstrated how to pour a bucket of pig blood into a meat grinder for blood sausage.
  — Vogue, 21 June 2018
• More adventurous dinners can partake of blood sausage, called soondae, for just a little more.
  — Bloomberg.com, 13 Feb. 2018
• The German blutworst – or German blood sausage – is an example of a boudin rouge.
  — Ann Maloney, NOLA.com, 30 Oct. 2017
• Other options on the menu include cow tripe with kimchi and Korean blood sausage with pig liver.
  — Michelle Hackman and Georgia Wells, WSJ, 28 June 2019
• These can include beef shank, chicken, jamón, chorizo, ham hocks, bacon, trotters, pig ears, lardo, pancetta, blood sausage and marrow bones.
  — Benjamin Kemper, WSJ, 18 Feb. 2021
• An unassuming cazuela filled with garbanzo beans, raisins, pine nuts and ground morcilla was infused with the blood sausage’s comforting spice.
  — Michael Russell, oregonlive, 1 Sep. 2021
• El Banco Rojo delivers both, with flavors like blood sausage, pancetta, and asparagus.
  — Megan Wood, Travel + Leisure, 14 July 2021
• The tiny vampires may swell to 10 times their body weight after feeding, transforming from agile, threadlike worms into engorged blood sausages.
  — Rachel Nuwer, New York Times, 9 Apr. 2018
• Los Pinos is also known for its delicious sides like morcilla (blood sausage), arroz con guandules (rice with pigeon peas) and fried-to-perfection plantains.
  — Kris Fordham, Condé Nast Traveler, 5 Aug. 2019
• The dish, called khao kan jin and often eaten as a snack in northern Thailand, suggests a blood sausage with the ratios radically recalibrated, more rice than pork.
  — Ligaya Mishan, New York Times, 10 May 2018
• Among additional options is moronga, the exceptional blood sausage based on a recipe that was a wedding gift to Martinez from Romero’s father.
  — Bill Addison, Los Angeles Times, 11 Apr. 2026
• Most people outside Spain have never heard of it much less made it at home, even if products like Serrano ham and morcilla (blood sausage) are increasingly easy to track down.
  — Benjamin Kemper, WSJ, 18 Feb. 2021
• Of the main courses, seek out the brodetto, a lively fish stew highlighted by razor and littleneck clams, mussels, chorizo and morcilla (blood sausage) in a complex broth with tomatoes and harissa.
  — Phil Vettel, chicagotribune.com, 28 June 2019
• Poncho’s Tlayudas is known for its namesake crispy tortillas smothered in seasoned black beans and cheese and topped with moronga (blood sausage), based on a Sierra Norte family recipe.
  — Cnt Editors, Condé Nast Traveler, 14 Sep. 2020
• Chef-owner Federico Tischler offers several varieties arepa patties, made with ingredients such as beets, pork crackling and blood sausage.
  — Sarah Meehan, baltimoresun.com, 20 Mar. 2018
• The dynamite combination of clams and black pudding (blood sausage) married land and sea, the Christmas spices and iodine tang of the pudding and the briny sweetness of the clams knitted together with apple, onions, parsley, and a cider gastrique.
  — Hannah Goldfield, The New Yorker, 27 Jan. 2023