Blood Sausage Puree

We cooked our blood sausage to an internal temperature of 70°C and then cooled it. Once it was cold and had rested overnight to allow the flavors to blend and mature, we put the base into a blender and let it rip. The result was a blood sausage puree, which was the base for our blood sausage cavatelli and its sauce. We tucked a bit of the straight puree underneath them on the plate to add a hidden vein of richness and flavor to the finished pork and clam dish.