Friday, April 3, 2009
The best way to make blood pudding as we call it in Ireland, or Morcilla for our Spanish guests or Boudin Noir for our French friends or just plain blood sausage— is to start with a live pig. Simply slit the jugular vein with a sharp knife and collect the blood in a bucket. Quickly add some vinegar to prevent coagulation. Meanwhile, cook off some onions, some grated apple, some oats and salt and pepper to taste. Put these in a pan, pour in the freshly retrieved blood and bake in a moderate oven until done. It's nice with mustard and cabbage.
Posted by A wandering vein at 1:01 PM