Friends, a dare has been put to me to eat blood pudding. Below is a description of this unsavory dish that I didn't even know existed until just 5 minutes ago.

I've chosen you all (instead of my other web home, DestroyAllRepublicans.com) to help me decide what to do.
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Title: Boudin Du Pays (Blood Pudding)
Categories: Ethnic, Pork/ham
Yield: 1 servings

3 quarts pork blood
5 Onions; chopped
Salt
Salt & pepper
2 lb Pork, fresh
Cloves
1 Pig's lung
Summer Savory
1/2 Pig's heart
Coriander seeds; crashed
2 Pig necks
2 tb Flour


"Blood pudding is one of the great delicacies of Acadian cuisine. It used to be that every Acadian family made its own. Since the annual slaughter came during Advent, the boudin was usually saved for the Christmas holidays." Also part of Cajun cuisine,

Sauce a boudin:
When slaughtering a pig, collect the fresh blood, immediately add salt and stir to prevent coagulation. Cut the fresh pork, the lung, heart and neck into large pieces. Place the meat into a large pot
and add just water to cover the meat. Add the salt and 3 chopped onions.

Simmer on medium heat for 3 hours. Remove the meat from the cooking liquid and let it cool. Cut the meat into very small pieces or grind it with a meat grinder. Add the meat to the cooking liquid with the 2 remaining onions, pepper and spices. Bring the liquid to a boil and slowly add the blood by pouring it through a sieve. Stir constantly. Add the flour, mixed with a small amounts of water. (The flour may be browned in the oven before being add to the meat, provided that slightly more flour is used.) Simmer the mixture on low heat for approximately 1 hour, stirring frequently. This
sauce may served later by warming in a skillet.
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Pig lungs? Pig neck? Are they kidding? I nearly dry heaved just reading that.

What should I do? Demand cash in return?

ive seen this dish at many chinese restaurants in LA...

i hope you dont have to cook this crap yourself...

I've had it in Germany, it goes back hundreds of years in european culture. Eat it, I would be more concerned with the lips and assholes that go into hotdogs and mc-burgers. I don't undertand how you can look at the ingredients on any engineered food product without disgust yet be grossed out by blood, grow up.

That's going to need a whooole lot of coriander...

i just had this dish a few weeks ago at a french bistro in soho, london.
yes the idea of it was gross, but this was the more interesting option on the prix fixe menu. and i have to admit it was a delicacy in the sense that no i would not want to eat it everyday but yes i caught myself going back by the bistro to see if they were making it again. there was something about it, so unusual and rich. definitely not your big mac sort of meal, which probably is even more grossly made.

try to forget about the ingredients while you eat it.

Manteno, you'll be missing out! Blood Pudding is DELISH.

Here's some great info on slaughtering a pig, with one of the end results being blood pudding:

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
WARNING!!!WARNING!!!WARNING!!!WARNING!!!WARNING!!!WARNING!!!
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
If food preperation makes you sick, you should not view these photos.












December means time to harvest the pigs.


They treat their animals with care until the day they're ready to dispatch them.

On that day, they tie the pig's leg across its chest and lug it along, keeping it off balance.

At this point, the pig realizes it's in mortal danger, and those who have fed it all its life are now its enemies.


But its howling squeals garner it no pity. Three men struggle to attach a second cord and pull its legs back to expose its throat.

One puncture begins an inexorable flood of blood, and death comes after a minute of unanswered trumpeting calls for help.

It makes a sound like a dying dinosaur.


This pig almost broke free of its bonds, giving everyone a fright, and granting these men a higher feeling of accomplishment when it was dead.




Once they wash up, it becomes a two person job; two men disappear and the woman of the house takes over helping Petru.


To clean the hair off the pig, they cover it with hay, and set it on fire.




They repeat this burning several times, scraping the hair off after each burn. Petru rests for a moment, tuica in hand.


They drag the pig away from its blood. Chickens take advantage of some windfall nutrition


The pig's eye comes out to help drain out its blood, and is tossed away onto the ground.


After a few fires, they peel off the hooves and throw them on the ground.


Its ears have been heated so much they're now cooked. It's considered a treat.


A stiff brush scrubs away the burnt skin and hair. It's the only way to get it clean.


Everyone uses a door for their butchering tasks.


This pig is 240 kilos (530 pounds) and it took five people to lift it onto the butchering table.


They keep washing out its blood. Here is the third flushing.


First to come off are the legs, torn off sort of like pruning branches -- cut and peel.


Their next priority is to get the head off because it requires the most boiling before making it into sausage.


Marioara's mother died seven weeks ago, so in her forties, she's learning how to butcher a pig for the first time. Petru, her neighbor, is passing on his time honored wisdom. They strain to crack open the skull.


It splits open faster with a hatchet.


With the head gone, they move on to slitting the hide, ...


... and ripping off the fat.


Marioara carries off the fatback, which they call 'Slanina.' Once it's smoked, it forms a staple part of their year-round diet.


The intestines are piled into a plastic lined basket. This is the point where things began to really smell


Organs come out and go into the soup.


The spine comes off of an ever-shrinking pile of flesh. They work stoically through freezing temperatures. It was two hours before Marioara complained her hands were cold.


A pigs bladder holds about two liters of urine (half a gallon.)


They tie off one end of the bladder to keep the toxic contents inside.


Marioara uses the urine from the other end of the bladder to help wash the stones free of the blood.

no response....

LTP, exactly how long did that post take you to compse?

MM, just eat it you pussy, then write us a good haiku story about it.

La Torpille Rose..

it is unclear whether you show these images:
(1). to steer MM away from eating it,
(2). or for a honest explanation,
(3) or for mere graphic interest.

i hope it is not (3), because then it would be pure bad taste and because you have nothing better to do...
so i really hope its not (3)

well that was an unexpected visual extravaganza.

oh come on sameold, it's not that bad.
if you eat it, you have to be prepared to kill it.
unless you're a vegetarian
in which case it is inadvisable to be investigating threads about blood pudding.

3ifs: I have amazing skills. It took me no more than two minutes to present that to you.

sameolddoctor: (4) In this day and age, not even the Internet is safe from a little injection of what will one day be a long lost art. So, actually, that's partly (2).

what speechless said.

It's really good...

no kidding... just think of it as really dark pate. It's probably better for you than any candy or red meat.

Mmmmm....blood pudding

someboby on this site must of had fried black pudding in an english breakfast. i think thats a blood sausage.

strange texture.

looks like a fat chorizo, but it aint.

blood pudding used to be a staple on me grammas farm so had enough as a wee lad, but now oddly enough don't eat it anymore. not sure why it is an issue. as said above the crazy shit you eat in a hotdog is far worse to think about than a bit of blood. what, you think there ain't no blood left in the steaks and burgers you eat?

pics above reminded me of home. funny how living in a city all these years i forgot bout the hard work it takes to keep a family fed when there ain't no safeway to do it for you...i never did the pigs, but we took care of chickens enough. much the same process but not so heavy. wouldn't much wanna do it now gotta admit.

my slow dial up doesnt allow an unpatient person like me to enjoy this trhead with this many images.

simply fascinating...

COme on the bood pudding or black pudding (the blood turning black as it is exposed to the oxygene in the air) is a staple of any hearty northern british cuisine.

Here black pudding is boiled pig's blood in a length of intestine. In the UK our puddings are usually bound with cereal with suet or cubes of fat added. European puddings are lighter because they are often made with cream instead of cereals.

Black pudding is especially popular in Northern England, Scotland and Ireland. The heartland for black puddings must be Lancashire. The World Black Pudding throwing Competition takes place every year in Bury, the object is to throw puddings at a row of Yorkshire Puddings on a wall and knock off as many as possible!

blood pudding that is.....

What's wrong with boudin guys? I know the preparation is ugly, but it tastes so good! I've been eating boudin since i was a child and I love it!

Here in Sweden blood pudding isn't concidered a delicacy, but more of an everyday sort of thing - just like meatballs or whatever - but far from everyone likes it.
Quite nice if you ask me... perhaps with some bacon and an egg. I have to get around to trying other variations than the Swedish though. (like the boudin du pays).

Maybe it's relative popularity here is base on the fact that NO-one makes it themself, so the food gets very dis-connected from it's actuall origin. They're produced somewhere and then they appear in the grocery store, next to the bavarian sausages and the meatballs.

we have here in N.S. a delicacy called Lunenburg pudding which is actually a dark green sort of sausage, if I'm not mistaken, which my father eats cold and raw.

They eat blood sausage with sauteed apples in France. There's also something called black pudding in england which is part of the typical english breakfact and that is pretty much the same as its french counterpart. The french eat all kinds of weird shit, i have some amazing memories of the buttered fried horse steaks with pepper my nanny used to cook for me when i was a kid, really lean and healthy meat. I know this sounds medieval but it's pretty good stuff. Horse meat is no longer widely available as it doesn't make you too popular with animal rights activists when you confess your taste for it.

like aemkei I am quite familiar with the swedish version of blood pudding. I rather liked it when I was a kid, we got it alot in school with the delicious "potatis bullar" (potato buns (?)) and jam. And bacon. Good. I stoped liking it when I realised it was blood in it though...

aemkei - bacon and eggs, like in an 'english' breakfast.



(black pudding located to top of plate)

Um, my response to all of this, especially the post from LaTorpilleRose, is as follows:


Gross.

gastronomic pornography

man you cant beat a fry up in the morning, especially on a hangover day... Best remedy ever. You are likely to get a heart attack after you've finished your plate though. I would personnally discard the black pudding in favor of fries (or chips as they're being called in the uk) to add the unhealthiness of that legendary dish. Only a question of (bad?) taste.

later: after too much blood pudding?

much later

yeah black pudding eventually takes its toll on you...

"They strain to crack open the skull. It splits open faster with a hatchet."

So poetic.

what about prairie oyster viz. the testis of a calf, cooked and served as food. If I've got the story right, Sandra Day O'Connor's future husband-to-be (an Easterner) was invited out to her father's ranch in Arizona and had served up for him this delicacy. If he could take it, it he could have his daughter.(anybody correct me if I got any of my facts wrong, which I may)

i'm pretty sure they don't serve the english style blood pudding at chinese restaurants.

what you're likely seeing is little blocks of blood congealed which i like to fondly call beef jello. it's actually quite yummy especially with a sprig of chives.

just go for it! but if you can gross out your friends enough that they'll give you money or other things while you get to try a tasty delicacy.

AGFA.
"oh come on sameold, it's not that bad.
if you eat it, you have to be prepared to kill it.
unless you're a vegetarian
in which case it is inadvisable to be investigating threads about blood pudding."

yes i agree it could be worse. for the record im a vegetarian, used to indulge in eating a bite of chicken or bacon sometime, but this post will make sure i will not (so thanks in some ways LaTorpilleRose).

My point, though is that on a forum like this, where there are people who are vegetarian/vegan/etc. (i assume this because many of my architect/designer friends are), using images of blood and gore are a bit out of taste. As Manteno says, most of the responses are kinda gross.

But Manteno doesn't say that gross isn't also awesome sameolddoctor!

LOL

thats true

for some

hmmm.... should i barf?

Is that Peter Jackson? He IS blood pudding.

Typical Swedish blood pudding. Now available in a sugarfree version, for all of you who find sugar disgusting...

i love eating hot dogs, the more processed food is then the better in my opinion.

speaking of hotdogs, whatever happened to hotdogchamp? that guy just kinda disappeared.

torpille, where did you take those photos? in some Eastern european country?? it looks to me that they might me be a bit borderline from a health and safety point of view... he he he...

On a more serious note, these pix are extremely useful from an educational and cultural point point of view. In western europe people used to throw massive parties on pig slaughtering days because they knew that pigs were the very essence of their livelyhood. They basically meant winter food and survival. It might offend some of you out there but that's what i call cultural heritage.

Ok, off to the fridge to fix myself a cheese and bacon sandwich now.

yes thats true - we are preserving, or rather showcasing cultural heritage

they're from romania

wow

the meatrix

oh well, bacon tastes good

why is eating a pig's brain or blood more gross than eating a piece of its ass or leg?

So I take it you all enjoyed the educational photographs?

So what's the scoop Mr. Montenegro, are you going to commit to it?

i am from a place where i was often waken up by the squeaky pain sound of a pig being slaughtered. then in the morning i went with my mom sometimes carrying a small bucket to the village center to get pig blood for breakfast. the problem with the pork blood in america is that it is not fresh enough comparing to those i had back in my former country