Oeufs Sanguinette

By Andrew Zimmern

This recipe is from my demo at the 2014 Pebble Beach Food & Wine Festival. It’s a true blood bread pudding, crisped in a pan and served with fried eggs and chives. Perfect for brunch!

Blood Bread Pudding


  • 6 cups cubed country bread, toasted
  • 2 cups fresh chicken or duck blood (you might need an extra 1/4 or 1/3 cup if your bread is very dense)
  • 1/4 cup cream
  • 4 minced shallots
  • 1 leek, rinsed, sliced thin, white and pale green parts only
  • 3 tablespoons minced tarragon
  • 1 tablespoon fresh thyme leaves
  • 1 clove minced garlic
  • 4 pieces applewood smoked bacon, lightly crisped and dryed… rendered fat reserved in the frying pan. (I love the new Nueske’s cherry wood nitrate-free bacon for this, if you can get it)
  • 6 eggs
  • Butter
  • Minced chives


Servings: 4 to 6

The Day Before:

In a bowl, combine the bread, tarragon and thyme. Slice bacon in thin pieces and add to the bread mixture.

Saute shallots and leeks for a minute or two in the bacon fat. Add the garlic, toss pan and reserve contents to cool. Combine with bread mixture.

Add the blood to the bread mix along with salt and pepper. Stir well, then add the cream.

Let stand for several minutes and stir again, to allow for the bread to soak up the liquids.

Lay 6 ring molds, buttered, on a lined sheet pan and divide the sanguinette into the molds, pressing down.

Each portion should look to be about the size of a hockey puck, perhaps a tad smaller. The ring molds should ideally be 4 inches, and no smaller than 3 inches.

Refrigerate overnight.

To serve:

Place a large saute pan over medium heat, add the butter. When foaming pop the sanguinette out of the molds and fry to crisp well on both sides. Reserve to a warm platter.

Add more butter to the saute pan. When foaming add the eggs and fry. Use the ring molds to ‘cut’ the eggs when the whites firm, to match the size of the blood cakes.

Place fried eggs on the cakes, garnish with minced chives and serve.

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