5 recipes that are blood-y awesome

This week on The Chefs' Line we saw home cook Pauline combine beef and pig's blood to create a winning African sausage. Feeling inspired or intrigued, here are a few recipes for those who are wanting to experiment more with blood in their cooking.

1. Noodle

Traditionally sold by boat vendors that floated along Bangkok’s canals and rivers, boat noodle is a bowl with many fine elements and the rich broth is built upon beef shanks, beef bones and beef blood.

Source: Feast magazine

2. Sausage

This dish of African beef sausages with pap and sheba fromThe Chefs' Line is one for the barbecue aficionados. An African version of bangers 'n' mash, this recipe consists of homemade boerewors sausage made of minced beef and pig's blood.

Braai time: boerewors and onglet steak are staples of South African barbecue. Just add a side of pap. Source: China Squirrel

3. Chocolate

It’s the combination of chocolate and pig’s blood that is the base of sanguinaccio, with variations of nuts and fruits around Italy. Get rich with marsala, cocoa and pine nuts.

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4. Salad

A Laotian bowl that packs colour and punch. Vietnamese mint, peanuts, coriander and fried shallots add texture and flavour to this duck salad.

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5. Mustard

Blood sausage, also known as black pudding, is a blend of onions, pork fat, oatmeal, flavourings - and blood, usually from a pig. In the UK, blood sausage is seen as a delicacy, and Luke Nguyen combines it here with pheasant, apple and Dijon mustard.

Have we got your attention and your tastebuds? Tune into The Chefs' Line 6pm weeknights on SBS and watch home cooks and restaurant chefs in the ultimate food fight. Check out the program page for episode guides, cuisine lowdowns, recipes and more.