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BLOOD
Mar 22, 2010 8:50:43 GMT -6
Post by Deleted on Mar 22, 2010 8:50:43 GMT -6
BLUTWURST (BLOOD SAUSAGE)
1 gal. cooked meat (half fat and half lean) 2 c. raisins (or more) 2 tbsp. cloves (scant) 2 tbsp. pepper (very full) 2 tbsp. allspice Salt to taste 2 qts. blood
Taste before blood goes in. You can add some beef, but not too much. This is all ground fine. Put in casings. Steam and smoke, heat in water, or eat cold.
Black Pudding (Irish)
Ingredients 1 pound pigs' liver 1 1/2 pounds lard unrendered, chopped 120 ounces pigs' blood 2 pounds bread crumbs 4 ounces oatmeal 1 medium onion chopped 1 teaspoon salt 1/2 teaspoon allspice 1 x sausage casing
Stew liver in boiling salted water until tender.
Remove liver, and mince.
Reserve cooking liquor. Mix all ingredients in large bowl.
Stir thoroughly until blended.
Fill casings with mixture. Tie off in one-foot loops.
Steam for 4-5 hours. Leave until cold.
Cut into 1/2 inch slices as required and fry in hot fat on both sides until crisped.
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