How To Cook Blood Sausage Recipe
Description
Blood sausage, also known as black pudding, is a type of sausage made with blood, fat, and oatmeal. It is a traditional food in many countries, including Scotland, Ireland, England, France, and Germany. Blood sausage is usually made with pork or beef blood and is often seasoned with onion, herbs, and spices. The texture of blood sausage is dense and chewy, and it has a unique flavor. Blood sausage is usually cooked before it is eaten, and it can be served as part of a breakfast, lunch, or dinner.
Ingredients
1½ pounds ground pork 1 cup pork blood 1 cup cooked oatmeal 1 onion, minced 2 cloves garlic, minced 1 teaspoon dried sage 1 teaspoon ground mace 1 teaspoon ground black pepper ½ cup beef suet 1 teaspoon salt 1 cup lard 1 teaspoon sugar
Instructions
1. In a large bowl, combine the ground pork, pork blood, cooked oatmeal, onion, garlic, sage, mace, pepper, suet, salt, lard, and sugar. Mix until all of the ingredients are evenly incorporated. 2. Place the mixture into a large saucepan and cook over medium heat, stirring frequently, for about 20 minutes. 3. Once the mixture has cooked, spread it into a greased 9x13 inch baking dish. 4. Bake in a preheated 350°F oven for about 40 minutes, or until the top is golden brown. 5. Let the blood sausage cool for about 10 minutes, then cut into slices and serve.
Equipment
Large bowl Large saucepan 9x13 inch baking dish Knife Oven mitts
Notes
Blood sausage can be stored in the refrigerator for up to 3 days. Reheat in the oven or in a skillet over medium heat. You can also freeze blood sausage for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
One serving of blood sausage (3 ounces) contains approximately 200 calories, 18 grams of fat, 10 grams of protein, and 4 grams of carbohydrates. It is also a good source of iron, zinc, and B vitamins.
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