Blood... ok you could of course put it in your garden* (see bottom of page), feed it to your dogs or...Some meals in which the main ingredient is blood.
blood sausage
Also known as blood pudding and in Ireland as black pudding , this large link sausage is made of pig's blood, suet, bread crumbs and oatmeal. Almost black in color, blood sausage is generally sold precooked. It's traditionally sautéed and served with mashed potatoes.
Black Pudding (Blood Pudding)
1 qt. Pigâs blood
3/4 lb. bread crumbs
1/2 lb. suet
Salt and pepper, to taste
1 qt. milk
1 c. cooked barley
1 c. dry oatmeal
1 oz. powdered mint
Mix all ingredients together in a bowl, pour into a large pan and bring to a boil. Pour in a wide shallow bowl and season again if necessary. When cold it may be cut into slices and fried.
Blood Pudding
Blood pudding is more like a brownie than pudding. It isn't gooey or slimy or pudding-like at all. It's spiced, cooked hog or cow blood, mixed with flour and milk, that comes in a rectangular box. You can take this block of hardened blood out of the box, slice it, and fry it like breakfast sausage.
If you smelled its spicecake aroma while it cooked, you'd probably want to try a bite. This straight-edged meatless meat might even turn into one of your favorites.
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 int othe 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 middlelike 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 ingrdients 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 freashly drawns 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
freashly 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 freashly grated nutmeg
2 teaspoons thyme
dash cayenne pepper
1 cup white bread crumbs
3/4 cup wholewheat flour
Clean the intestines thouroughly 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 hte 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 int oa 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 freash ground pepper
1/4 cup finely chopped onion
2/3 cup freash 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 freashly 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 breadcrumbs
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 hte butter over low heat. Put the breadcrumbs 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 hte mixture and check for seasoning.
If using hte 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 cookingtime 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 freash creamy milk
1 1/2 teaspoons salt
Clean the intestines thouroughly 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
pressout the air, leaving space for expansion. Cook the filled casings in warm
salted water slowly. Be sure to keep the casings below hte water as they tend to rise. As soon as the water boils, turn off the heat. Serve with butter and
bread.
These recipies came from:
The Complete Book of Irish Country Cooking by Darina Allen. Available from
Penguin Books ltd.
and then I was wondering..if Deer testicles were used as an aphrodisiac in the late 1600's, would goat testicles be considered the same?
*blood is forbidden to be eaten in both the old testament and the Koran. In Deuteronomy it says "pour it upon the earth as water" because Blood is Life.
