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Recipes with pork blood

3 recipes that use pork blood, with photos, step-by-step instructions and cook times. The quickest, Guyanese black pudding, takes 105 minutes. It is most often cooked with onion, natural pork casings and pork back fat.

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Guyanese black pudding

On Saturday mornings in Georgetown and in villages along the East Bank, black pudding sellers cut thick slices from long dark coils and serve them with a sharp, peppery sour made from cucumber or mango. Guyanese black pudding is a soft sausage of rice, fresh herbs, hot pepper and blood, usually beef or pork blood, filled into casings and gently boiled. Buy the blood fresh and chilled from a licensed butcher (ask for it with an anticoagulant already added) and use it the same day, or use dried blood powder made up with water. The commonest mistake is boiling it hard, which bursts the casings. Chef's tip: keep the water barely trembling and prick any air bubbles with a pin as the sausages cook; they are done when a thermometer pushed into the middle reads 71 °C and the filling is firm and dark.

105 minGuyaneseMeatGluten freeSpicy
by KrazyBadal 0 views

Morcilla dulce

No Uruguayan parrilla is complete without morcilla dulce: a soft pork blood sausage sweetened with sugar and scented with orange peel, studded with walnuts and raisins, grilled until the skin crisps and served first, as part of the achuras, while the beef is still cooking. It is pork throughout: pork blood, pork back fat and natural pork casings. Making it at home is a project. Buy fresh pork blood with an anticoagulant added from a butcher who supplies it for sausage making, keep it chilled below 4 °C and use it within a day. The common mistake is poaching at a rolling boil, which bursts the casings. Chef's tip: keep the water at 80–85 °C, just shivering, and prick a sausage after 25 minutes: it is done when brown, not red, juice comes out.

120 minParaguayanMeatGluten free
by KrazyBadal 0 views

Prietas

Prietas are the black pudding of the Chilean countryside, made at the carneo (pig-killing) in the Central Valley and the south and grilled first at the asado, eaten in bread or with boiled potatoes and pebre. They are made from fresh pork blood, pork fat and plenty of onion, spiced with cumin and oregano, and filled into pork casings. Ask a butcher for fresh pork blood the day you make them and keep it chilled. Overfilling is the mistake that bursts the casings in the pot; fill them only three quarters full. Chef's tip: poach at about 80 °C, never boiling. Prick one with a needle: when it releases clear brown juice and no red blood, they are done (71 °C inside).

110 minChileanMeatGluten free
by KrazyBadal 0 views

Goes well with pork blood