[SCA-cooks] Black / blood pudding

[Jeanne Papanastasiou]

Cajuns call it boudin, but it's illegal in the states.  Today boudin is
sausage casings filled with dirty rice.  But the Cajuns I know who STILL
make it the old way during slaughter time, clean the intestines, turn them
inside out, rough grind the meat, then stuff the casings loosely.  THEN with
a vat filled with the freshly slaughter beasts blood submerge the sausage.
You keep submerging until the casings are filled.  It is then smoked/cured
and THEY eat it.  Nope, can't bring myself to do it.

Soffya Appollonia Tudja
http://www.aeonline.biz/Links.htm
Argent, a patriarchal cross between three crescent gules on a chief sable
three fleur-de-lys Or

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Stacy Robinson
Sent: Thursday, May 22, 2003 9:40 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Black / blood pudding


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
greatest stuff on earth though.....

Katren
--- Heleen Greenwald <heleen at ptdprolog.net> wrote:
> This is a multi-part message in MIME format.
> --
> --
> [ Picked text/plain from multipart/alternative ]
> My kid, in an effort to gross me out, wants a recipe
> for blood pudding. I assume he means black pudding.
> I've looked through all my British cook books and
> the Brit recipes databases I have, and I've come up
> with squat.
>
> Does anyone have a recipe for Black pudding?
> Thanks
> Phillipa
> (Who will not be grossed out, but won't permit it to
> be cooked in her house either.)
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> --
>
>
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=====
In Service to Crown and Kingdom

Katren Fitzgerald

Inn of the weeping Unicorn
Apprentice to Master Finn Kelly O'Donnell

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