Classify this under the “holiday travel cultural gourmet if you
have a strong stomach” category. If you were having Thanksgiving yesterday with people of Navajo descent, chances were
you might have been enjoying some blood sausage with your turkey and mashed potatoes,
according to the Arizona Republic (simple registration
required). It is apparently a strong tradition amongst the Navajos to have this uncommon side dish during the
holiday.
A dish common to many cultures (i.e. Irish black pudding, German blutwurst, Cajun boudin rouge), the Navajo version,
known also as dil, is “a blend of diced potatoes, celery, sheep fat, onion, cornmeal, salt and pepper mixed with fresh
sheep blood.” What makes the Navajo one unique is that it is made from cornmeal.
Oh, did I mention it is also “packed into a sheep belly bag and boiled outdoors”? Yummy.
Here is a recipe if you are interested.
Be warned: blood sausage is definitely not for the faint of heart.