[Sca-cooks] Re: Sca-cooks digest, Vol 1 #3457 - 13 msgs

[Marcus Loidolt]

Hummph!
Some people are too squimish for their own good! LOL!!

Actually, I've made blood pudding from pigs, calves
and geese, and it's all pretty good! I've even fed it
to guests and at a few parties and had it go to rave
reviews(okay until they found out what it was! and
then I've had people who simply wouldn't believe me!)

Every farming culture in the world has some form of
blood pudding, it is/was simply too valuable a
resource to waste by discard! When you depend on an
animal to eat you want to get EVERYTHING there is!!
'Everything but the squeal!'

And in my own mind, you also owe it to the animal to
make sure that every part is used and not wasted,
after all it did cost a life.

Johann
who could and has preached quite a sermon on this
subject!





>    7. RE: Black / blood pudding (Jeanne
> Papanastasiou)
>    8. RE: Black / blood pudding (Phil Troy/ G.
> Tacitus Adamantius)
> Message: 2
> To: sca-cooks at ansteorra.org
> Date: Thu, 22 May 2003 19:52:37 -0700
> From: "Tonya R Stinson" <imbri4 at lycos.com>
> Subject: Re: [Sca-cooks] Black / blood pudding
> Organization: Lycos Mail
> (http://www.mail.lycos.com:80)
> Reply-To: sca-cooks at ansteorra.org
>
> Ya know... someone once told me I had a recipe for
> just about everything in=
>  my files... I guess it's true... this is what I
> found. :)
>
> ---------- Recipe via Meal-Master (tm) v8.01
>
>        Title: Boudin Du Pays (Blood Pudding)
>   Categories: Ethnic, Pork/ham
>        Yield: 1 servings
>
>        2 c  Pork blood           5    Onions;
> chopped
>             -Salt                     -Salt & pepper
>        2 lb Pork, fresh               Cloves
>        1    Pig's lung                Summer Savory
>      1/2    Pig's heart               Coriander
> seeds; crashed
>        2    Pig necks                  -to taste
>             -Salt                      2 tb Flour
>
>    "Blood pudding is one of the great delicacies of
> Acadian cuisine. It use=
> d to be that every Acadian family made its own.
> Since the annual slaughter
>    came during Advent, the boudin was usually saved
> for the Christmas holid=
> ays." Also part of Cajun cuisine,
>    Sauce a boudin When slaughtering a pig, collect
> the fresh blood, immedia=
> tely add salt and stir to prevent coagulation. Cut
> the fresh pork, the lung=
> , heart and neck into large pieces. Place the meat
> into a large pot
>    and add just water to cover the meat. Add the
> salt and 3 chopped onions.=
>    Simmer on medium heat for 3 hours. Remove the
> meat from the cooking liqu=
> id and let it cool. Cut the meat into very small
> pieces or grind it with a =
> meat grinder. Add the meat to the cooking liquid
> with the 2 remaining onion=
> s, pepper and spices. Bring the liquid to a boil and
> slowly add the blood b=
> y pouring it through a sieve. Stir constantly. Add
> the flour, mixed with a =
> small amount of water. (The flour may be browned in
> the oven before being a=
> dd to the meat, provided that slightly more flour is
> used.) Simmer the mixt=
> ure on low heat for approximately 1 hour, stirring
> frequently. This sauce m=
> ay served later by warming in a skillet.
>
>    Boudin des Branches (Blood Pudding Sausages) To
> make blood pudding sausa=
> ges, prepare blood pudding sauce but do not simmer
> for the last half hour. =
> Rather, clean the small intestines of the pig, cut
> them into 20 inch pieces=
>  at tie them at one end. Using a funnel or a piece
> of birch bark as was the=
>  Acadian tradition, fill the intestinal lining with
> the sauce until the int=
> estine is three quarters full. press out the air and
> tie the other end, lea=
> ving some space for expansion. Put the branches
> (sausages) in boiling water=
>  and cook for 45 to 1 hour.
>
>    SOURCE:_A Taste of Acadie_ by Marielle
> Cormier-Boudreau
>
>  -----
>
> Good luck.. you're braver than I am!!!! :)
>
> Elizabeth
>
> --
>
> --------- Original Message ---------
>
> DATE: Thu, 22 May 2003 18:39:51
> From: Stacy Robinson <katrenfitzgerald at yahoo.com>
> To: sca-cooks at ansteorra.org
> Cc:
>
> >the simplest way I know of to make true scottish
> blood
> >pudding is to soak oats in the blood of a fresh
> kill
> >and then steam the swelled grain.....its pretty
> >disgusting my great grandfather thought it was the



=====
www.geocities.com/mjloidolt/marcus_page.html
"Let Charity be your hallmark and model for all you do,
if it is not loving, don't do it, it it is loving,
let nothing stop you from doing whatever is needed!"
(St. John Neumann)
"Have no fear or doubt anything and everything you give in this life will be paid back ahundred fold in the next"

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