Behold: the missing link. Inspired by Blackberry Farm alum Mike Sullivan’s “Cure Camp” (think boot camp for the charcuterie set), Sotto chef de cuisine Danny Combs started whipping up his own blood sausage.
Photograph courtesy Sotto
The historic staple in nose-to-tail eating has fallen out of fashion because it requires extremely fresh pig blood. Combs sidesteps the slaughterhouse and sources his blood from a pork purveyor who flash freezes it and sells it mail order. “We also tweaked the preparation—opting for a firmer poached version—to appeal to our diners’ tastes,” says Combs. The Sotto staff serves up about 70 links a week alongside a garnish of seasonal produce, such as apples and delicata squash. Needless to say, it’s bloody good.
Sotto, 118 E. Sixth St., downtown, (513) 977-6886, sottocincinnati.com
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