Talk about a difficult topic to find a recipe for, The Bloody Baron? What on earth could I possibly make for him? The guy is no longer living --he's a bloody ghost, an apparition.
Being the American kitten that I am, I certainly try my best to find authentic dishes that are not always so... well, American. I am always messing around in my own kitchen, so I'm not too afraid to search for recipes that are off the beaten path. So, I did the first thing I could think of in terms of a Google search --I searched for Blood Pudding. Et voilà. Now, I know many of you may have a spot of trouble obtaining fresh pig's blood for this one, but bear with me, yeah? If nothing else the recipe's author says that this will help you learn what should be used to make proper Black Pudding!
Black Pudding
YIELD: Makes about 3 pounds.
INGREDIENTS:
4 cups fresh pig's blood
2 1/2 teaspoons salt
1 1/2 cups steel-cut (pinhead) oatmeal
2 cups finely diced pork fat (or beef suet), finely chopped
1 large yellow onion, finely chopped
1 cup milk
1 1/2 teaspoons freshly ground black pepper
1 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 either 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.
Another fun note: Go Buckeyes! *cough*
Tune in next time for another dish with international flair!