Boudaine, Blutwurst, Blood Sausage

[jtnippon1985]

Hello all, just wanted to know a few things here before I try making this blood sausage recipe I found on ochef.

The ingredients call for a number of things, and I have all of them save for a few.

Obviously you need blood, pork blood preferably. I have only been able to find beef blood and pork blood at the local Asian markets, which come in frozen containers. They contain "pig's blood, water, salt product" Now I'm assuming this is still usable, but the water and salt product threw me off a bit. Is this probably a low percentage of the total liquid, mainly for preserving? I really have never worked with blood before, and I know that fresh is prefered, however that's nearly impossible for me to find so I have to do with this. Do you think I can still use this blood?

The recipe also calls for leaf lard, the only way to get leaf lard is to mail order and it's going to be more than I'm willing to spend for only needing a 1/2lb of it. The question I have is this: for the purpose of sausage making, do you think they leaf lard they're calling for in this recipe is just ground pork fat, or rendered fat (lard) that you find in the tubs? I know lard is good for baking, but I have always thought that the ground up fat would be what you would need for making sausages, right?

Last but not least, the recipe calls for breadcrumbs. Correct me if im wrong (and I usually am) but if a recipe states breadcrumbs, usually its the small granular DRY breadcrumbs, and not fresh ones (the recipe for this calls for 1/4 breadcrumbs) I don't think 1/4 of fresh breadcrumbs would do the trick to thicken the blood, so I'm assuming the regular dry breadcrumbs are what is needed.

Thanks for anyone who looks or helps out, it's appreciated.

[iriee]

for blood sausage you will just need fine dice of pork fatback. it is the same as salt pork but it hasn't been cured with salt. the recipe i have used does not use bread crumbs. just pigs blood,cubed fatback, apples and onions and salt and pepper and a touch of nutmeg.

[hathor]

Do you think talking to a local butcher would help you find a source for fresh pig blood?

Maybe all the press about Chinese contaminants is making twitchy, but I would want a very good, clean source for the pigs blood.

Wouldn't it be like organ meat....where you start to question just what the pig has been fed?

Oh, just tell me to shut up at anytime....I'm just being paranoid!