by yotmon » Sun Feb 24, 2013 3:20 pm
Although not strictly Black puddings, I've just come across these two recipes which members may find interesting.
Blood sausage (French.
Take 1 lb of Belly pork and boil it with the same quantity of pork fat until tender, then cut the fat into small dice and the lean meat into small pieces (not fine). Meanwhile have some onion, leeks and shallots steamed soft added to the above meat. The pork is not scalded. To every 10 lb of this sausage meat add 2 lb pig's blood, 5 oz salt, 1/2 oz white pepper, 1/10th oz Thyme, 1/10th oz Mace. Stir all well together and fill in narrow hog casings (loosely) so making round narrow sausages. Boil till no more blood oozes out on being pricked with a needle. On taking out of pan, wash in warm water and let them cool on a table.
Blood sausage (North Germany)
Boil fat pork till not quite cooked and cut into small squares. With every 10 lbs, boil about 2 lb (well dried) selected rinds, and a calf's or pigs lungs or instead of that a corresponding quantity of pork trimmings. When these are boiled tender, put the rinds and lungs or trimmings through a mincer. scald the pork dice, and add enough well beaten pigs blood to make the whole moderately liquid. Then get the exact weight (reckon 12 lb to the gallon). To every gallon add 6 oz salt, 1 oz white pepper, 1/4 oz cloves, 1/4 oz marjoram. Stir well together and fill into bullocks runners. Boil gently for 1 - 2 hours until no blood oozes out when pricked. When cooked, wash with warm water and lay on a table to cool and afterwards smoke for a few days in cold smoke if such a flavour is desired. ( To every 10 lbs of sausage meat reckon about 1 1/2 lb of blood).
"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill
