Wednesday, August 20, 2014

Blood Pudding/Sausage......

With a "nod" to my Irish ancestry, I offer this recipe. Is it something I would eat; I'm really not sure at this time. But since it is such a part of the Irish culture, I wanted to share it with you. You might turn your nose up at this, but is it any worse than Scrapple from the Pennsylvania Dutch country? David Bowers' book is full of Irish recipes, 150 of them. These are classic recipes from the Old Country. Check out this book for other unusual Irish recipes.
Blood Pudding/Sausage
4 cups fresh pig's blood

2 1/2 teaspoons salt
1 1/2 cups steel-cut (pinhead) oatmeal
2 cups finely diced pork fat (or beef suet), finely chopped
1 large yellow onion, finely chopped
1 cup milk
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground allspice
Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood. Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy. Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and winter freeze for extended use or store in the refrigerator for up to a week. To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned. This can also be put into sausage casing for links.
Here are just a few of the recipes you will find in this book:
Homemade Irish Sausages

Potted Shrimp and Potted Salmon
Finglas Irish Stew with Dumplings
Whiskey Chicken and Roast Goose with Applesauce
Boxty, Cally, Champ, and Colcannon
Apple Snow, Almond Buns, and Summer Pudding
Elderflower Lemonade, Black Velvet, and Ginger Beer
Cherry Cake, Custard Tart, and Brandy Butter 
This cookbook is available for about $12.00 on in paperback or about $21.00 in hardcover.
Till next time......

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