Tuesday, May 20, 2008

Blood Puddings Irish Style

This recipe requested by a fellow poster on Ann Althouse:

Blood Puddings Irish Style

4 pints blood (don't ask)
8 oz oatmeal
8 oz breadcrumbs
2 tbs finely chopped onions
4 oz minced fresh pork
Pinch of herbs (savory is what I used about 1/4 tsp dried.)
1 tsp pepper
1 tsp salt (maybe not so much depending on who....um...I mean where you got the blood)

Wash the intestines thoroughly, leaving each piece about 15 inches long. Steep in salted water over night (Or just buy some already prepared from your butcher. Try to use some that are rather larger than you would use for italian sausages. About 3 inches in diameter). Stir the blood until cold to prevent lumps. Next day mix the ingredients together with blood until it is stiff. Wash intestines again and tie one end. Put the mixture into the intestine and then tie the other end. Put into a pot and cook slowly for 2 ½ hours in the water. Cut each pudding into about 8 pieces, flour the cut ends, and fry in butter.

Recipe word for word from250 Irish Recipies (Mount Salus Press, Dublin) A cookbook I bought when I was visiting in Ireland in1969- 1970. I know…I’m a food geek. Cookbook souvenirs.

I used instant oatmeal for a finer texture and made my own bread crumbs from regular firm stale white bread, not the canned Contidina crap.. Also added a bit more pork fat because I like that texture. The mixture is kind of like a very soft cookie dough. They said next day after stirring the blood, but I just let it sit in an cooled ice chest. .. no ice.(not the fridge....too cold) until it was completely at room temperature. Be sure to not boil the puddings and be sure that they are cooked all the way through. They should be just barely at a simmer. You don’t want them to break and ooze into the water… believe me.

I haven't made this in years and years because my husband won't have it anywhere near the house. This and chicken livers.

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