Blood sausage?!
Answers: Does anyone have a good recipe? My mom use to make it with barley (I think) in it?
here u are:
Red Boudin - Boudain Rouge - Cajun Blood Sausage
2 1/2 quarts pork stock
2 lbs bone-in pork shoulder chops
5 cups chopped onions
2 tablespoons ground red pepper (preferably cayenne)
1 tablespoon minced garlic , plus
1 1/2 teaspoons minced garlic
1 tablespoon salt , plus
1 1/4 teaspoons salt
natural hog casings (37 mm size)
1/4 lb very fresh pork liver (never frozen)
7 cups freshly cooked rice
2 cups chopped green onions (green part only)
1/2 cup minced fresh parsley
2 teaspoons garlic powder
2 1/2 cups very fresh pork blood (kept well chilled but never frozen)
Directions
1Combine 2 quarts of the pork stock with the pork steak, onions, 2 1/2 teaspoons red pepper, minced garlic, and 1 tablespoon of the salt in a Dutch oven or large saucepan.
2Bring to a boil over high heat; continue boiling for 90 minutes, stirring occasionally (turn the meat periodically if not totally submerged in the liquid) and adding more stock or water near the end if needed to keep the meat covered with liquid.
3While the meat is cooking, assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
4Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
5Rinse under cool running water.
6To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
7If you spot any holes in the casing at this time, discard or cut the damaged bit off.
8Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
9Transfer cooked meat to a bowl to cool, leaving the pot with the boiling stock over high heat.
10Add the liver to the pot and cook about 3 minutes, turning meat once if it's not completely submerged in the stock.
11Remove pot from the heat, remove the liver and set aside.
12Strain the stock, reserving it and the strained onions and garlic separately.
13Cut the pork meat and liver into about 2" cubes, discarding the bones.
14Grind the meat and fat in a meat grinder, using coarse grinding disc (about 3/8" holes).
15In a large bowl or pan, combine the ground meat, rice, reserved onions and garlic, green onions, parsley, garlic powder, 1 cup of the reserved stock and the remaining 1 tablespoon plus 1/2 teaspoon ground red pepper and 1 1/4 teaspoons salt; mix thoroughly (mixture should be moist and taste peppery. If red pepper taste is not clearly present, add a little more. If not moist, a little more stock or water may be added, but take caution that the mixture isn't runny).
16Stir in pork blood, mixing well.
17While the mixture is still hot, fill the casings and make links by twisting the sausage two or three turns at the points where you wish them to be (a 4-inch link is a good snack or lunch size, but smaller ones make good hors d'oeuvres).
18Carefully place the sausages in a large saucepan or Dutch over.
19Cover with reserved 2 cups stock, adding water if necessary to cover.
20Heat over high heat until water reaches 180F (just below a simmer, keeping at that temperature to prevent the sausages from bursting) and continue cooking until the sausage is heated through and the flavors blend, 15 to 20 minutes.
21Drain and let rest about 15 minutes before slicing; serve immediately.
22If you don't plan to serve the boudin right away, immediately pack it in Ziploc bags and give it a rapid cooling in an ice water bath for about 90 minutes or until a thermometer reads 40F or less.
23Poaching the boudin before the rapid cooling will give it a longer life.
24To reheat, poach in 175F to 180F water as directed above.
Black Pudding - Blood Sausage (No Casings)
1 1/4 quarts pork blood (lamb or goose blood might also be used)
8 7/8 ounces bread , cut into cubes
1 1/4 quarts skim milk
1 lb cooked barley
1 lb beef suet
8 ounces oatmeal
1 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons dried mint , crumbled
Directions
1Place the bread cubes to soak in the milk in a warm oven, taking care not heat the milk beyond blood temperature.
2Have the blood ready in a large bowl, and pour the warm milk and bread into it.
3Stir in the cooked barley.
4Grate the beef suet into the mixture and stir it up with the oatmeal.
5Season with the salt, pepper and mint.
6Have ready 2 or three large roasting pans. Divide the mixture between them that they are not more than 3/4 full.
7Bake at 350F for about an hour or until the pudding is well cooked through.
8Keep in the refrigerator.
9When ready to cook, cut into squares and fry in bacon fat or butter until heated through and the outside is crisp.
Black pudding
1 3/4 pints pork blood (or the blood from lamb or goose)
12 ounces suet , shredded
1 cup milk
2 ounces oatmeal
3 medium onions , peeled and chopped
1 tablespoon salt
1/2 teaspoon mixed herbs
1/2 teaspoon cayenne pepper
1 pinch nutmeg
Directions
1Pre-heat oven to 160°C/300°F/Gas Mark 2.
2Assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
3Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
4Rinse under cool running water.
5To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
6If you spot any holes in the casing at this time, discard or cut the damaged bit off.
7Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
8Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
9Fill the casings and make links by twisting the sausage two or three turns at the points where you wish them to be (a 4-inch link is a good snack or lunch size, but smaller ones make good hors d'oeuvres).
10Place into an ovenproof dish with a cover, standing in a larger dish half filled with water.
11Bake for 1? hours.
12Allow to cool.
13Fry with bacon and eggs for breakfast or use as a part of a Mixed Grill.
I'm from Winnipeg and "kieshka" that's Ukrainian for blood sausage is made with buckwheat. And is great.
My Mom (83 years old) used to make it all the time, the hard part to making it now a days is finding casings, everything else no problem. You do need a good butcher shop though to get blood, you don't want to use the stuff that's been frozen.
I'll ask Mom for it when I call her tomorrow, e mail me on my profile e mail with yours and I'll get it to you.
Tom
It is made with blood so I don't think you want to mess with it.
Try this:
Ingredients
Sausage casings
3/4 cup finely chopped onions
2 tablespoons lard
1/3 cup whipping cream
1/4 cup bread crumbs
2 beaten eggs
A grind of fresh pepper
1/8 teaspoon fresh thyme
1/2 bay leaf, pulverized
1 teaspoon salt
1/2 lb leaf lard diced into 1/2-inch cubes
2 cups fresh pork blood
Instructions:
Have ready: Sausage casings. Cook gently without browning 3/4 cup finely chopped onions in 2 tablespoons lard. Cool slightly and mix in a bowl with 1/3 cup whipping cream, 1/4 cup bread crumbs, 2 beaten eggs, a grind of fresh pepper, 1/8 teaspoon fresh thyme, 1/2 bay leaf (pulverized), and 1 teaspoon salt. Add 1/2 lb leaf lard diced into 1/2-inch cubes and 2 cups fresh pork blood.
Fill casings only three-fourths full; the mixture will swell during the poaching period. Without overcrowding, put the sealed casings into a wire basket. Bring to a boil a large pan half full of water or half milk and half water. Remove pan from heat and plunge the basket into the water. Now return pan to very low heat (about 180°F; 82°C) for 15 minutes. Test for doneness by piercing sausage with a fork: if blood comes out, continue to cook about 5 minutes more or until barely firm. Should any of the sausages rise to the surface of the simmering liquid, prick them to release the air that might burst the skins.