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Topic: Looking for safety tips  (Read 1287 times)
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« on: May 22, 2004 08:29:43 AM »


I've been lurking here and reading for a while, but just recently registered to post.  I'm collecting some European and Eastern recipes, more specifically Old Worlde type recipes that consist of raw meats and/or blood.  This is for a renaissance-type-themed party for a friend, and I was silly enough to volunteer for help (a group of us are cooking together at once).

What I'm looking for is some safety tips or things to keep in mind when preparing raw foods and cooking with blood.  We're all getting together in a friend's restaurant next week, but to be honest, I don't think anyone knows how to prepare this kind of thing.  We found an old book of recipes with things like rabbit blood stews and that sort of thing. 

I can remember my scottish grammy making something called blood pudding, so my mom has emailed me the recipe and I'm trying my hand at that too.

Can anyone lend some wisdom to a culinary newbie?  Smiley

« Reply #1 on: May 22, 2004 08:33:03 AM »

I would like to see that recipe for myself.

"Damn the Man, Save the Empire!"
  ~Mark, Empire Records
« Reply #2 on: May 22, 2004 08:24:28 PM »


It's also called Black pudding ... although it looks more like sausage than a pudding IMO.  *shrug*


1 lb pig's liver
1 1/2 lb unrendered lard, chopped
120 fl pig's blood (or to taste)
2 lb breadcrumbs
4 oz oatmeal
1 medium onion, chopped
1 tsp salt
1/2 tsp allspice
1 beef casings


Stew liver in boiling salted water until tender. Remove liver, and mince. Reserve cooking liquor. Mix all ingredients in large bowl.  Stir thoroughly until blended. Fill casings with mixture. Tie off in one-foot loops. Steam for 4-5 hours. Leave until cold. Cut into 1/2 inch slices and fry in hot fat on both sides until crisped.


My grandfather liked to eat this stuff before it was fried!  *ugh* 

My mom suggested I spice it up with things like Mint, Penny Royal, Sage, Coriander,Juniper, etc ... so I might go with mint or sage ...

Doing a little research this weekend, I've seen several variations to this recipe.  The Germans have a similar version called Blutwurst, and many Celts made this with Lamb instead of pork.  An Arcadian/Cajun version added hot peppers and called for a side of something sweet.

My gm was fond of gooseberries, so sometimes she would prepare a jam to serve on the side.
« Reply #3 on: May 22, 2004 08:44:52 PM »

Oh my, um... yum!  ;-)

Well, it just reminds you that back in the olden days people didn't want to waste a single scrap of edible food.  You butcher a pig, you use everything or else maybe you starve. We have it SO easy today.

I think you just need to follow basic raw-meat cooking safety procedures...  Wash all utensils and cutting boards, etc,  in HOT soapy water after you using them.  Don't let anything that won't be cooked (salad, whatever) come in contact with the meat-prep stuff. Don't lick your fingers, lol. (as if!) Cook everything until it's definitely done. (meat thermometer?)  I'll bet the restaurant friend knows the safety rules.

"Blutwurst" translates to "Blood Sausage" by the way.

So... where does one purchase Pig's Blood?  Does Costco sell a family pack? ;-)

Good luck!  It sounds like a lot of fun. Let us know how it goes!



Mary wished to say something very sensible, but knew not how.
« Reply #4 on: May 23, 2004 05:51:16 AM »

So... where does one purchase Pig's Blood?  Does Costco sell a family pack? ;-)

lol, yeah really.  I called one of our local grocery stores and talked to their Meat Department, and they're going to let me buy some pig's blood from them.  (I didn't think it would actually be that easy ... I would think that no one in their right mind would actually WANT to buy blood *shiver*  lol).
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« Reply #5 on: June 09, 2004 03:06:36 PM »

Wow sounds fun!  ;-D  I just had a quick question that kinda goes along with this.  What do you substitute for lard??  I have an old family cook book that has lots of recipes (even cookies) that call for this and I was wondering if there's a slightly healthier more convenient thing to use.     
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