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Prepackaged foods and predictable grocery-store go-tos may have made us a tad squeamish, but there is nothing more natural than consuming blood and guts. While many Americans have realized only recently that offal isn’t awful, the culinary history of blood and organs leaves a long trail. Cooks the world over use blood to thicken sauces, add flavor and color, and deepen the flavor of dishes like boudin noir and black pudding. Decadent and boldly hued, this sauce is a perfect pairing for rabbit or game birds, and it’s just the thing to drizzle all over <a href="https://www.chefsteps.com/forum/posts/suckling-pig-2">your suckling pig</a>. It tastes of cinnamon and pours like velvet. So go on, get primal. Nothing like a little Blood Sauce to make you feel alive.