Sunday, January 6, 2013


A recipe for a very traditional "delicacy" which, inexplicably, is severely circumscribed by modern European regulations issuing from Brussels.

Originally posted here:


Two cups stock from cooking meat.
Two cups fresh hog blood.
Eight slices of stale bread.
Half a pound heart.
Half a pound bacon or fatback.

1½ TBS salt.
2 Tsp. ground coriander.
1 Tsp. mace.
1 Tsp. ground pepper.
½ Tsp. ground cloves.
½ Tsp. ground nutmeg.
½ Tsp. ground cinnamon.
½ Tsp. dry ginger.

Large sausage casing.

Bring stock to boil. Add the bread and meats, all finely ground. Add the spices.
After a brief boil, let it cool down and mix in the blood.
Fill the casing, not too firmly, and coil the sausage in a large pan of water with a plate on the bottom. The plate will assist in distributing the heat evenly, as will the heat-absorbing pad which you will also use.
Simmer below boiling till the sausage has stiffened, at which point the blood has congealed - this will take slightly over an hour.
Hang to dry in a cold wind for two days.

Be especially careful not to have the heat under the pan too high, as the sausage might rupture.
You don't want that.
By the same token, do not allow women into the kitchen while simmering, as the sausage might rupture.
You don't want that.

Thick slices of blood sausage may be pan-fried on both sides, and put on bread with a sprinkling of sugar or a dab of hot sauce. Or even some nice sliced apple.

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