How to cook blood

Yes, I know it sounds utterly gross and something people only do in satanic ceremonies but blood is a pretty common ingredient in gastronomy. If you've ever tried blood sausages or black pudding you already know that blood, properly cooked, tastes delicious. This video from our friends at Malackaraj shows how to prepare it.


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Pig blood is often served in dimsum places. :) Usually served congealed in dark "cubes" about 1.5 cm to one side, and often with nicely soft and cooked pigskin (deep fried first, then simmered). Sometimes with daikon, also slow-cooked.