Blood Recipies

[Camazotz]

Thought this would be an interesting thread to bring back. Whilst something like a black pudding doesn't negate my own need to feed it can be very useful for helping to stave off cravings until such times as I can get together with my donor and feed properly. Luckily for me, living in Ireland it's very easy to get hold of black pudding and the like, but thought that people might enjoy recipies for making some of these dishes themselves.

As regards sourcing blood for the dishes, many butchers will supply this for you- I've been told that a Halal butcher is the cleanest place to get it because of the difference in slaughter method.

So.. to start the ball rolling, here are a few blood recipies:

The first is an ancient mesopotamian dish (haven't tried this one myself lol)

Turnips Stewed in Blood

Adapted from "The Oldest Cuisine in the World," Jean Bottero

Serves 6

4 turnips, peeled and quartered
1 cup onion, coarsely chopped
1 tablespoon rendered chicken or lamb fat, or olive oil
2 bunches arugula
1 1/2 teaspoon coriander
1/4 cup beef blood (available at some butcher shops)
1/2 leek, minced
2 cloves garlic, minced

Place turnips, onions, and fat in stockpot and add water to just to cover. Bring to boil, then reduce heat and simmer, partially covered, until turnips are tender - about 40 minutes.

Drain off some of the water until there is half an inch left in the pot. Stir in the arugula and coriander; cook for a minute or so, until the arugula is wilted. Then gradually stir in the blood. The liquid in the pot will thicken. Cook another minute. Stir in minced leek and garlic, and serve.


Blood Sausage Or Black Pudding
From the Joy of Cooking (Canada, UK), by Irma Rombauer & Marion Rombauer Becker.

In France, known as boudin noir; in Germany, as Blutwurst.

Ingredients

Sausage casings
3/4 cup finely chopped onions in:
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.

To prepare, split and grill them very gently.

BLOOD PANCAKES:
MadameLalaurie

10 ounces calf´s or sheep´s blood
5 ounces gill beer
1 egg
1 small onion
4 tablespoons rye flour
4 tablespoons barley flour
1 pinch mixed herbs
2 teaspoons salt
Butter or margarine for frying

-Strain the blood into a bowl -Chop the onion finely, fry lightly and add to the blood with the beer, beaten egg, herbs, seasoning and flours. Stir well until the batter is smooth then leave to stand for about 30 minutes -Pour a thin layer of batter into a small, hot, greased pan and fry on both sides until done -When all the batter is used up, serve the pancakes hot.

[Lillitt Nephthys]

Has any one ever had Dark Chocolate soaked in blood? I made it for an exgirlfriend and she loved it. It was my blood though, and I slept for a while after that.

[Gabrielle]

a little bit of history. Blood sausage was made by poor Germans because they couldn't afford meat. Or something like that. my german teacher told me. ^_^

[RedRaven219]

Well i know what I want for breakfast tomorrow. I just don't know where to get the blood around here, I need to find a butcher.

[Camazotz]

Found some more recipies:

Milk Blood

Ingredients:


1 part Milk

2 parts fresh cow or pig's blood

Dash of salt
Directions:

Sprinkle salt into the blood to keep from congealing. Heat milk up on the stove to simmer and gradually add in blood, stirring frequently. Keep stirring, allowing to simmer for 5 minutes. Remove from stove. Allow to cool slightly. Serve warm

Blood Wine

Ingredients:


1 part fresh eatable pig's blood

2 parts merlot
Directions:

Microwave pig's blood at 10 second intervals for 20-30 seconds. Removal 1/3 of the merlot from the bottle. Use a funnel to add the pig's blood to the merlot. Keep refrigerated. Blood wine will expire after 3 to 5 days.

Dinuguan (Pork Blood Stew)

Ingredients:


3 cups cubed boneless pork butt with fat (1/2-inch cubes)

3 tablespoons lard or peanut oil

1/2 cup vinegar mixed with 1 cup water and 1 tablespoon salt

1 medium yellow onion, peeled and sliced

1 1/2 cups

pork blood (from Vietnamese, Filipino or Western European markets).

3 cloves garlic, peeled and crushed (It is often frozen and worth the search.)

2 hot jalapeno peppers, seeded and chopped
Directions:

Place the pork in a 4-quart covered stove-top casserole and add the vinegar mixture. Bring to a boil and reduce the heat. Cook, covered, until the pork is tender, about 1 hour. Watch that it does not dry out at all. You will need to add a little more water. Heat a frying pan and add the lard or oil. Saute the onion and garlic until the onion is clear. Add the oil, garlic, and onion to the boiled pork and continue cooking for 5 minutes. Puree the pork blood in a food processor. Add the blood to the pork little by little, stirring the mixture while adding, and bring to a boil. Add the chopped pepper and simmer uncovered to reduce the sauce for a few minutes more. Keep covered and serve hot. This is most often served over rice.

Duck Blood Soup (Czarina)

Ingredients:


3-pound duck, cleaned and cut up

1/4 to 1/2 cup duck blood (can be obtained from a
butcher or meat market)

3 to 4 peppercorns

2 to 3 bay leaves

1 (12 to16-ounce) box raisins

1 to 2 pounds medium prunes

1 to 2 tablespoons

sour cream

1 to 2 tablespoons flour

1/4 teaspoon cloves

1 teaspoon cinnamon

1 to 2 teaspoons vinegar

Salt

Freshly ground pepper

Sugar
Directions:

Boil duck until water is foamy (5 to 10 minutes); rinse. Add fresh water to cover 2 inches above meat. Add peppercorns, bay leaves, raisins and prunes. Boil until meat and prunes are done. Take out prunes and crush for flavor. Put back and simmer a few more minutes. You can now add cloves and cinnamon. Blend sour cream with flour, and add strained duck blood to sour cream mixture. Stir until well-blended (it will look like hot chocolate). Pour slowly into boiling soup and mix. Simmer a few minutes more. Add vinegar, salt, pepper and a little sugar to taste. For best results, make 1 to 2 days ahead. This soup is delicious with homemade egg noodles, but you can also enjoy it with store-bought noodles. Also, you can add 1 to 2 pieces pork or pork bones to the meat at the beginning for even better flavor. Do not add too much water.

Lamb's Blood Pudding

Ingredients:


Lamb's Blood

Cream

Salt

Spice Mint

Chives OR young onions, minced small
Fat
Directions:

Take as much blood as with half a munchkin of cream will fill an ashet; mix the blood and cream together and run through a cheesecloth. Season with salt and spices, a sprig of mint and chives OR minced young onions; mince the fat; mix all together and fire in the oven or frying pan.

Dutch Pork Pepper Potts
Yield: 1 Serving

Ingredients:


2 lb lean pork

1 1/2 tb butter or lard

3 tb flour

1 boullion or water

1/2 onion, sliced

1 bay leaf

2 cloves

1 salt

2 lb lean pork

1 1/2 tb vinegar or 1 wineglassful of red wine

1/2 c pig's blood; if desired
Directions:

Dice the pork into 2 1/2-inch squares. Brown the butter and flour, then add boullion or water, onion, bay leaf, cloves and salt, and cook for a few minutes. Put in the meat and cook slowly for 30 minutes. Add the vinegar or red wine and continue to cook slowly until done, about 45 to 60 minutes, or over an hour. Put the mixture in a warm dish and stir the blood into the gravy, strain and pour over the meat.

Torta Di Sangue Di Maiale (Pigs's Blood Pie)

Ingredients for the filling:


1 liter of fresh pig's blood

600 gr of milk

300 gr of sugar

200 gr of melting chocolate grated

the grated peel of one orange

a pinch of cinamon

a dash of vanilla

1 glass of cooked wine (heated so that the alcohol content is removed)

1 teaspoon of lard

1 glass of anise-flavored liquer
Directions:

Put everything into a double boiler, mix and cook until it has become dense - about one hour.

Ingredients for the Pie crust:


600 gr of flour

200 gr of granulated sugar

3 eggs

100 gr of lard or olive oil

1 level teaspoon of dry yeast for Pan degli Angeli

a tooth-patterned rolling pin
Directions:

Mix everything. Let stand for 15 minutes. Grease a pie pan. Roll out the 1/2 of the dough and lay it in the pan. Add the filling. Roll out the other half of the dough with a rolling pin which has a a tooth pattern and lay strips in a basket-weave pattern on top of the pie. Brush the strips with melted lard. Bake in the oven for one hour at 350F.

By Daemonox © 2001 Immortality, Inc.
All Rights Reserved.

[darkangel]

Was curious if anyone had ideas on how to make meals with the main ingredient being blood. The only one I know is Czerina.

To make czernina, you need:

One large duck (about seven or eight pounds)
Two cups of blood - three is even better. Note that if you get the duck and the blood from a butcher, the blood will be mixed with vinegar to preserve it. Without the vinegar, it coagulates and goes bad within hours.
Water
Salt, to taste (about two tablespoons)
Two teaspoons of pepper (the whole peppercorns are best)
One pound of dried, pitted prunes
One pound of raisins
Two tablespoons of white flour
Two tablespoons of sugar (raw cane sugar is interesting)
Sixteen to twenty four ounces of sour cream
Vinegar


P.S.
If you would like the directions for this meal let me know and I'll post it. Just wasn't sure to post the directions or not.

~Kittie~

[Pastor Dirk]

I was wondering who was gonna give you 2 cups of blood...did not know thw butcher was that nice ;)

[darkangel]

*giggles* Well you can actually get blood if you go to a butcher.

[Celeste]

Blood sausage or also called black pudding.
You can google either and get results.

I grew up on blood sausage....mmmmmmmmmmmmmm.

[Camazotz]

There's already a thread on blood recipies- so thanks for this and I shall merge the two. Please stick up the method for cooking the recipe hun :)

Cama

[Eclecta]

If you go to a butcher and tell him you are making blood pudding or something like that, he will be more likely to sell you the blood. I would print the recipe and take it with you so you can show him, in case he thinks you are joking...

[darkangel]

There's already a thread on blood recipies- so thanks for this and I shall merge the two. Please stick up the method for cooking the recipe hun :)

Cama

Thank you sweetie and I will do.

~Kittie~

[darkangel]

continued.....recipe for Czerina

Directions:

Warning: this is not a quick dish! It's not that hard, but it does require you to spend the afternoon in and out of the kitchen.

You can leave the skin on the duck if you want; be aware that this will make the soup very fatty. The soup will have more flavour, but your arteries won't thank you in the morning. On the other hand, no matter which way you look at it, this is a high cholesterol, high fat soup.

PLace the duck in a large kettle and fill it with water- enough to cover the duck.Add salt, bring to boil.Cover and simmer for two to three hours, until the meat is tender.Get out a towel and remove the duck, placing it on the towel. You'll need to pick all the meat off the bones and get rid of the bones.

Go back to the soup, which should still be simmering. Dump in raisins and prunes and peppercorn. Cook for forty five minutes.In a separate bowl, mix the flour, the sugar, and the sour cream, beating well until blended smoothly.Take your duck's blood and add this slowly, beating it in until finally the mixture is well blended.

Now take a ladle and dip it into the soup stock. Pour it into a cup. Slowly beat the soup stock into the bloody sour cream. Now pour this whole bloody mixture back into the soup pot. Stir this mixture constantly until the soup is boiling again. If you want a sweet soup, add a little extra sugar; if you want a sour soup, add vinegar. Sweet and sour go well together, and many people add a little of both with some more salt to bring out the flavour.

Put the meat back into the soup.

You can boil some kluski (egg noodles) and add these to the soup, or potatoes, or both.

~Kittie~

[Camazotz]

Thanks hunni *hugs*.. that's not one that I've had before- will write it down when I get a chance.

As for getting blood, Eclectic is correct. Butchers will supply. It's just a question of finding one who keeps it, or who'll get it in for you as many have their meat delivered pre-prepared nowadays.

[darkangel]

Your are welcome. *huggles back, licks*

I'm not sure where a butcher is around Virginia Beach and even if I did wouldn't be able to go see the butcher because I still live with my family and I know my parents will have something to say if they saw the blood, if you know what I mean.

~Kittie~

[Camazotz]

Well, I get black pudding all the time here, no-one thinks anything of it.. but it probably would be a bit different if I showed up and my parents house with blood to start actually cooking it from scratch.

At the end of the day anyway hun, just remember that at best all these things are just substitutes. For a sang feeder a rare steak or a dish cooked with blood will help to take the edge of cravings, but it won't negate the need to feed- the cooked blood is a dead thing, it doesn't contain the essential energy.

Cama

[Camazotz]

From www.ochef.com

Q. I would like to know how to thicken sauces with blood. How to hold the sauces for service, how to fix them if they break? What I can do and not do?
A. Cooking with blood has a long heritage in Europe (especially France), and certainly other areas, as well. Blood sausage or black pudding is basically pig’s blood and fat (and often onions), encased in a length of intestine, and is thought to date to ancient Greece. Sanguette, a dish still prepared in southwestern France, is little more than fried coagulated chicken blood.

Blood, or alternatively puréed liver, adds richness and color to brown sauces. Liver provides substantial thickening, while blood thickens only modestly. And it is finicky. You should add a small amount of your hot sauce to the blood, then incorporate that mixture into the sauce off the heat. Put it back on the burner and heat it gently until it thickens slightly. If you overheat it, it will curdle. Similarly, you cannot reheat it — it will curdle. If you added liver or foie gras, strain the sauce before serving. You can hold such a sauce briefly before serving, but it is not stable enough to keep for long, and once it curdles, all is lost.

[trix]

thank goddess - i only have to say i am part hungarian and i get blood from the butcher... (by the way, i wonder why does that work)

all this talk and recipes of blood are making me hungry ...

[menace]

my great grandmother used to make blood stew
i wish i had the recipe
something to do with cuttin the head off a chicken draining the blood in a pot then adding the chicken
i was just a pup then barley remember it

[shadow]

I saw something on bizzare foods, a tv show based in the uk. and they had a dish that made my mouth water....grilled rare ox heart with bone marrow....mmmmm...*saliva dripping from mouth*.....now i'm gonna have to coax the wife into letting me feed or find something rare to eat.

[Alyushia]

Ox heart is quite good when prepared properly.

[Crystalforger]

These blood recipes would make a great episode for Iron Chef. Perhaps for Halloween.

Oh, and my local butcher will not supply blood, except in large quantities for shark fishing, and that makes me wonder about the wholesomeness, let alone the inconvenience of disposing of a large quantity of blood (several 5 gallon buckets). Any suggestions?

[RevDevon]

hmmmm .... a buffet perhaps!!..lol

[Vicereine]

im a bit funny when it comes to food. I cant stand gristle or fat. So im a steak girl through and through.. Blue to rare, always sees me right ;)

[Camazotz]

Hmm.. I'm not sure I'd fancy having to dispose of excess blood!

There are places online where you can buy speciality foods such as black pudding- for example: http://www.buybritish.net/store/customer/product.php?productid=19129&cat=&page=1

Or for French blood sausage:
http://www.gourmetfoodstore.com/caviar/caviar-details-6882.asp

I'll have a think about anything more useful in terms of getting blood for actually cooking with

[Camazotz]

Roventini (Pig's blood fritters)

Preparation time: 10 minutes.
Cooking time: 15 minutes.
One litre fresh pig's blood
2tbsp plain white flour
2 eggs yolks
Parmesan
Extra-virgine olive oil
Salt
Bread.

One litre of pig's blood will make about thirthy fritters. Sift the flour over the blood, add the eggs yolks and whisk together thoroughly to eliminate lumps. Oil a small, cast iron frying pan and pour in a ladleful to the mixture at a time. As soon as the mixture become firm, turn as with an omlette or pancake.

Serve very hot with grated Parmesan sprinkled on top and eat with a thick slice of wholemeal bread.

Romoli's advice for this recipe is:"Pig blood fritterstake a flat plate, put fresh, green bay leaves on it, put the black pudding on top, then prinkle with pepper and white salt (from Volterra. Above all, eat while stiil very hot".


***************
Chocolate Blood Pudding
Chef Chris Cosentino of Incanto – San Francisco, CA
Adapted by StarChefs.com
Yield: 6 Servings

Ingredients:

3 1/3 cups heavy cream, plus 1 teaspoon
¾ cup sugar
1 cup pig’s blood*
2 Tablespoons cocoa powder
½ teaspoon ground cinnamon
1 Tablespoon cracked black pepper
3½ sheets gelatin
¾ lemon peel
6 (4-ounce) ramekins
Pitted Bing cherries to garnish

*Pig’s blood can be bought from your local butcher, or at some Asian markets where it comes congealed in cubes.
Method:
In a medium non-reactive saucepan, combine 2 1/3 cups of the cream, sugar, pig’s blood, cocoa powder, ground cinnamon, and cracked black pepper. (Save 1 cup of cream aside to bloom the sheet gelatin.) Bring the mixture to a boil, stirring gently. Remove from heat and let the flavor develop by steeping the liquid like tea. Bloom the gelatin in the remaining cup of cream for 5 minutes, or until soft. Strain the steeped liquid; add the gelatin and cream. Strain the final mixture through a fine-meshed sieved; pour into chilled ramekins that have been sprayed with pan spray. Allow to set in the refrigerator for 4 hours.

To Assemble and Serve:
Dip each ramekin into hot water and then gently shake the panna cotta free from its mold onto a serving plate. Garnish with freshly pitted Bing cherries. Serve immediately