Blood Sausage

[jfresch]

Anyone have a good recipe for blood sausage?

[patrickamory]

I'll be watching this thread closely...

[djyee100]

Several years ago I attended a sausage-making demo at the Cafe Rouge restaurant in Berkeley. They used to sell a fantastic boudin noir in their meat market. This is the recipe they handed out that evening.

Boudin noir
Adapted from Cafe Rouge recipe

1 lb pork trim or fatty shoulder
1/2 quart pig blood
1 TB chopped fresh thyme
1 TB chopped fresh parsley
1/2 cup sauteed yellow onions
1/4 cup currants soaked in grappa
1/4 tsp allspice
1/4 TB ground black pepper
3/4 TB salt
1/4 TB ground nutmeg
1/2 cup bread crumbs
1/3 cup cream
3/4 TB powdered milk

Cut up pork trim or shoulder so it will fit in grinder. Soak bread in cream. Combine all ingredients together. Grind once through a medium-sized die. Case in prepared hog casing and twist. Poach sausages in simmering salt water until sausage reaches internal temperature of 140 degrees. Remove from liquid. Drain on rack. Serve immediately or let cool and grill slowly over medium heat.
Notes:
- Fatty shoulder meat should be 25%-30% fat.
- Poach a small amount of the raw mixture in a plastic bag to taste for seasoning before casing.
- Sausage should be a little soft when done, not hard.
- The panade (bread crumbs and cream) may be a little drier because the pig's blood is wet.
- A stray handwritten note on my sheet says "3/16 inch die." Does this sound like a medium-sized die to you?
- Another stray handwritten note says, "20 mins in H2O at 170 degrees." This may be the approximate simmer temp and time to cook the sausages.

At the demo the blood sausage was served grilled, with homemade sauerkraut on the side, and it was heavenly.

I never made this sausage myself. I got as far as inquiring for a source of fresh pig's blood, then this recipe fell between the cracks, as sometimes happens in life. If someone (jfresch? patrickamory?) makes this sausage, I'd love to hear how it turns out.

About Cafe Rouge restaurant: http://www.caferouge.net/

The master butcher who made the boudin noir for the demo is Scott Brennan. He has started his own business since that time, named The Fifth Quarter, and sells his delectable charcuterie locally. http://thefifthquarter.co/

[boudin noir]

To use or to make?

[PSmith]

In the UK we call it "Black Pudding" - a quick google found some suggestions of how to use it.

http://www.bbc.co.uk/food/recipes/search?keywords=black%20pudding

If you were looking for how to make it, then try this, but use pig's blood if you can't get wild boar

http://uktv.co.uk/food/recipe/aid/575687

[ninagluck]

check the sites of marianski and ruhlman!

[jmolinari]

sanguinaccio / blood sausage was the 1st recipe i posted on my blog.

http://curedmeats.blogspot.com/2007/07/sanguinaccio.html

good stuff...advice: make it in someone else's kitchen

[rotuts]

interesting. enjoyed the blog. the video however said 'private.'

[jmolinari]

yah, i need to remove that. The video was put on youtube by a my friend, but he's since made his videos private.

thanks for reminding me.

[rumball]

i looked at the recipes mentioned so far and i don't see barley anywhere. i thought barley was a given. at least the ones i tried in spain/spanish restaurants had it. i am not a blood sausage fan usually, but i had doubles of those. i think in poland they are also made with barley.

[liuzhou]

i looked at the recipes mentioned so far and i don't see barley anywhere. i thought barley was a given. at least the ones i tried in spain/spanish restaurants had it. i am not a blood sausage fan usually, but i had doubles of those. i think in poland they are also made with barley.

Some sort of grain is common, but certainly not necessarily barley. In Scotland oats are more often used; in China, almost always rice. Tibet uses barley. People use what is local.


Chinese blood sausage with rice Edited March 18, 2013 by liuzhou (log)