Blood Recipes

Written by: Sarasvati
Link to original: http://sarasvati.sanguinarius.org/recipies.htm
Ever had that awkward moment of trying to explain why you are asking for a few cups of blood from a butcher? Sweat no more! Here is a list of several recipes which include blood (pig, goose, sheep) as a major ingredient. You may even want to try one sometime! A note: Black pudding and Drisheen are traditional Irish country recipes. Often made and used as a jelly for bread. The recipes may sound nasty, but you may be surprised at the outcome ;) Caution: cooking is stinky and tends to attract cats, dogs, flies, and worried neighbors.

Black Pudding (Main)

  • 10 cups Pig blood
  • 5 lb well dried course wholemeal
  • 1/2 liver and 1/2 heart of pig, well cooked and minced
  • 1 lb pork scraps, cooked and minced
  • 1/4 cup black pepper
  • 1/4 cup allspice
  • 1 grated nutmeg
  • 1/4 cup salt

Put the blood, minced meat, liver and heart, into a large basin. Add the salt and spices to the dried wholemeal and mix all into the blood and meat. It has to be rather soft, batter-like mixture; if it is too thick to pour into the skins through the funnel, add some of the (hot) water in which the meat scraps (not the liver) have been cooked. The pudding skins should be cut into lengths about a yard long and one end tied securely. The mixture should be put into the skins, leaving a little room at the end before tying in the middle like a figure 8. Put into boiling water and simmer gently for an hour, keeping them moving in the pot by stirring with a long- handled spoon. A wide-neck funnel is needed to get the mixture into the skins.

Black Pudding - Co. Kerry

  • 5 cups pig's or lambs blood
  • pearl barley
  • oatmeal
  • onions
  • bacon scraps
  • milk
  • seasonings (salt, pepper, mace, sage, cinnamon- just a pinch of each)

Heat up the blood in a bowl with egg beaten, cut onions small and boil with pearl barley. Put bacon scraps in a saucepan and render until brown. Add all, both scraps and fat, to blood. Then add all other ingredients and enough milk to make a wet mixture. Put the mixture in a heavy greased saucepan. Bring to a boil, stirring all the time, as it burns easily. Then push to the side of the fire for a few hours. Turn out, leave to cool, then roll out with the hands to convenient sized puddings.

Black Pudding - Galway

  • 1/2 gallon freshly drawn sheep's blood
  • 1 tablespoon salt
  • 1/2 lb oatmeal
  • 2 teaspoons pepper
  • 1 teaspoon spice
  • 1/2 lb chopped suet
  • 1 or 2 chopped onions
  • freshly chopped herbs

Add salt, meal and spices to the blood and leave until the next day. Then add chopped suet, onions, and herbs. Mix well and turn into well greased bowls. Steam for about 1 1/2 hours. Stir occasionally at the beginning. May be eaten hot or cold.

Black Pudding - Tipperary

  • 10 -12 cups pig blood (salted and stirred as soon as drawn)
  • small intestines
  • 1/2 cup ground allspice
  • 1/4 cup ground white pepper
  • salt to taste
  • 1 freshly grated nutmeg
  • 2 teaspoons thyme
  • dash cayenne pepper
  • 1 cup white bread crumbs
  • 3/4 cup whole wheat flour

Clean the intestines thoroughly under running water and then turn them inside out and scrape off the fat. Boil the fat in 10 cups of water or pork broth until cooked. strain off the fat and mince. Keep the cooking liquid.
Beat the blood and put it through a sieve. Put the bowl of cooking liquid over a basin of hot water. Add all other ingredients, and stir well. Fill the mixture into the casing with the aid of a funnel. (Do not overfill. Allow for expansion and prick the casing.) Put into a sauce pan of cold water, bring to a boil and simmer very gently for one hour.

Cut into thick slices and cook gently on both sides, either in a little bacon fat or melted butter.

Duck Blood

  • 1 3/4 cups duck or goose blood
  • salt and fresh ground pepper
  • 1/4 cup finely chopped onion
  • 2/3 cup guest book milk
  • 2 tablespoons butter

Sprinkle the blood with a little salt and leave in a cool place overnight. Next day put it into a heavy-bottomed saucepan with the onion, milk and an a lump of butter. Season with salt and freshly ground pepper. Cook on low heat for about 20 minutes or until the mixture thickens and becomes similar to the texture of a soft scrambled egg. Eat warm with brown bread and butter as a spread.

Goose Pudding

  • blood from one goose
  • skin from goose neck (optional)
  • 1 cup finely chopped onions
  • 3 tablespoons butter
  • 1/3 cup bread crumbs
  • 1 cup porridge oats
  • 3/4 teaspoons salt
  • 1 flat teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 1 level teaspoon ground nutmeg
  • 1 goose liver, chopped

Sweat the onions in the butter over low heat. Put the bread crumbs and oats into a bowl. Add salt, pepper, mixed spice, cinnamon and nutmeg. Then add onions and blood; mix and break up well. Stir in the chopped liver and mix again. Cook a tiny bit of the mixture and check for seasoning.
If using the goose neck, turn it inside out and fill loosely with the mixture to allow for expansion. Knot the narrow end and sew the wide end to secure it tightly. Alternatively, fill the mixture into a pudding bowl, cover with a tight fitting lid or a double thickness of wax paper and tie as for a steamed pudding.
Bring a saucepan of cold water to a boil and add 1 teaspoon of salt. Prick the gooseneck pudding with a needle and add to the saucepan of boiling water. Bring back to a boil and then reduce to a simmer. Cook for 1 to 1.5 hours on very low heat with the lid on, pricking during the cooking time also. If using a bowl, steam the pudding for 1.5 hours in a covered saucepan. Pudding will keep for a week or can be frozen. Cut in thick slices and fry in butter.

Drisheen

  • bag of lamb's intestines
  • 20 cups sheep blood
  • 1 1/4 cup guest book creamy milk
  • 1 1/2 teaspoons salt

Clean the intestines thoroughly under running water and then turn them inside out. Mix four cups of the blood with the milk and salt. Tie the ends of the casing (intestines) tightly the, using a funnel, full them with the mixture and press out the air, leaving space for expansion. Cook the filled casings in warm salted water slowly. Be sure to keep the casings below the water as they tend to rise. As soon as the water boils, turn off the heat. Serve with butter and bread.