weirdo
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Posts: 70
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Post by weirdo on Sept 17, 2015 8:02:00 GMT -5
YIELD: Makes about 3 pounds
INGREDIENTS4 cups fresh pig's blood2 1/2 teaspoons salt1 1/2 cups steel-cut (pinhead) oatmeal2 cups finely diced pork fat (or beef suet), finely chopped1 large yellow onion, finely chopped1 cup milk1 1/2 teaspoons freshly ground black pepper1 teaspoon ground allspice
PREPARATION
1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.
From Real Irish Food by David Bowers
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Post by daniel on Sept 20, 2015 2:19:28 GMT -5
Would you still get the bloods effects from it even tho its cooked?
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weirdo
Junior Member
Looking at you.
Posts: 70
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Post by weirdo on Sept 20, 2015 2:20:43 GMT -5
Would you still get the bloods effects from it even tho its cooked? I do, but not as much as raw. I get so lively when I have raw ones
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