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How do you cook blood sausage?
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NormanKliman
Posts: 1143
Joined: Sep. 1 2007
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 RE: How do you cook blood sausage? (in reply to kovachian)
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If you mean the Spanish variety with rice in it (morcilla de Burgos), I cut it into disks about as thick as my little finger and fry 'em in a non-stick pan, usually without adding any oil because it releases a lot of its own grease. I think it's probably already cooked when you buy it, otherwise... Well, it's a little too early in the morning for me for that kind of imagery.  So, even though it's probably already cooked, I like it pretty well done. Not crunchy, but definitely black and with a sort of gummy texture. Excellent with sauteed fresh green asparagus and white rice. Makes a helluva sandwich, too, on what you call French or Italian bread in the States. The casing will shrivel (this is sounding better and better), so you can either peel it before cooking or pick it out of the pan when it separates from the morcilla. If you cook an entire morcilla, poke a few holes in the casing to prevent it from splitting open. If you want to serve it to the squeamish, tell 'em to think of turkey stuffing (it's the sage).
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Date Jan. 21 2011 5:35:47
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Ruphus
Posts: 3782
Joined: Nov. 18 2010
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RE: How do you cook blood sausage? (in reply to kovachian)
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quote:
ORIGINAL: kovachian
And I can't see myself consuming this raw. Maybe if it was fresh. But canned beef blood and porky bits? I dunno, pigs are pretty filthy animals. Maybe I'll try that sometime, but don't count on it!
With your permission:
Pigs are only filthy within religious and worldy cliches.
However when not forced to live in their own excrements, they won´t but instead stay away from it. Further, the worldly cliche of filthy pigs migth have aroused from seeing these animals taking mud baths. Especially urban folks could have diffculties distinguishing mud and crap. ;O)
For the religious cliche amounts that in Near East where the idea was planted, due to hot weather / missing cooling devices and pigs fat cells homogenously spread over muscle tissue, pork meat tended to indeed decay fast and develop poisonous quckly. This was why it was decided to be classified as filthy, for consumers to stay away from it.
It could had just as well been decreed that pigs should not be sloughtered / eaten in hot summers; only that oriental mentality traditionally pefers plastic / drastic good-or-bad interpretations to the hazzles of differenciation.
Anyway, a healthily fed and kept pig should bear no other threat than a higher quantity of fat.
Problems before all are located in the fact that you will hardly find any pork meat of well kept pigs anymore.
Evident through the fact that the taste it once had, is hardly to be found anymore since about 30 years.
I count on you trying it raw, Kovachian! 
Ruphus
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Date Jan. 21 2011 17:42:30
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Ruphus
Posts: 3782
Joined: Nov. 18 2010
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RE: How do you cook blood sausage? (in reply to kovachian)
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I am not familiar with the situation in UK / been referring to what I know from Germany, which is that farming corporations dictate EU laws / ruin traditional farms and buy them off. Further states control on production and processing exists only on exception ( probably depending on competitors ).
In Germany meanwhile many years ago it was decreed that food controllers shall not pass on objectionable findings to their next superiors anymore, but straight upwards to the chief of the office. One might ponder about what such edict being good for and who could have initiated it.
Hints could be found with any of the regular food scandals, like with the current of mineral oil used as fat for fodder mixtures and consequently dioxine in eggs and meat.
First faced as actual finding, then uncovered as diagnosis of conditions revealed already 8 months ago; then revealed as known since 10 months ago; then 12 months ago; and who knows for how long people and live stock have actually been poisoned by knowledge of food observing office.
Or how about encreasing diagnosis of dementia / altzheimer among people? Would that really only be a sign of demographics, while affected individuals showing to be encreasingly younger in age?
As you might recall about the BSE affair from many years ago ( arosen from fodder issues too ) the carcases of killed cattle were so many that it was colported that it would take centuries to burn them all.
Now, with the business ethics and corruption in common place, would you think that meat to be kept in expensive freezer halls all the time and for ages to come?
In between there have been some quickly faded headlines about meat from those repositories having reappeared on meat counters, and you bet that it is being steadily distributed within Europe and to outside of EU.
Not only in sight of food, people have to finally / gradually realize to which scale of mafia and actual unscrupulousness there is. Realizing in how far official authenticity and corruption are proportioned to each other. Independently from how embraced or disgracing the status be.
In the end you can´t neglect the symptoms of an out of hand economy.
There is a pathological greed behind the global desaster. With a minority of excessively privileged mindsets who yet can´t even get enough. Not with tens of millions a year, not with hundreds of mios, and not even with billions.
That is why yet the most lucrative of businesses are still being pitched further and further and further until the absolute max that manipulation of the market ( and blackmailing of consumers ) will bear.
Remember the "humble" times when the richest man in the world owned a spectacular 8 billion $?
That wasn´t really centuries ago, was it.
-
As I read over time, brine is not only injected into carcases, but also into live stock before slaughter.
Ruphus
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Date Jan. 22 2011 9:49:58
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odinz
Posts: 407
Joined: May 26 2010
From: Sarpsborg,Norway
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RE: How do you cook blood sausage? (in reply to Doitsujin)
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Blood sausage.. have to fry it at between medium and high heat, tiny bit of oil, besure that the oil is completely heated up before you put it in or else it will be like people said, soggy...
serves well with egg, mashed potatoes, bacon, toast, and that stuff.
In Norway we also have some blood food called blodklubb that can be boiled or whatever, man i love blood I like to cover the pieces in sugar!
BTW Its true supermarket bacon is such a dissappointment eac time, I buy half pigs and part it myself, from local farms, it is totally the best... Happy pig=good pig
If I go for cheap shopping, I travel over to sweden, but the EU regulated food just isnt the same.. I remember I couldnt even get a bent cucumber over there..
I have a feeling in like 50 years we will all be eating bacon with a drinking straw, with all these regulations combined with what young people wanna eat nowadays.
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Date Nov. 27 2011 10:45:24
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Ruphus
Posts: 3782
Joined: Nov. 18 2010
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RE: How do you cook blood sausage? (in reply to Doitsujin)
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Oh, a reanimation.
quote:
ORIGINAL: Doitsujin
bloodsausage is a leftover from times of war when the people had nothing and had to use everything so survive... Its disgusting!
That is not true.
For one, this sausage is common stock with German butcher´s, secondly liked today just as much as in the economically prospering times like of the eighties.
Is your disgust reasoned by ancient meanderings of unlettered minds that prohibited blood consumption, as if you could be avoiding blood at all by eating meat in the first place?
( And how followers of such mindset do eat meat as long as they can only afford it! Every single day plentifully, with no slightest of remote concerns on fellow creatures or lesser even environment.)
Maybe you find shrimps disgusting too, for the believe that what the creature feeds on determining impurity of its meat?
That would be the kind of consequential thinking that requests avoidance of blood, while cracking open chicken bones in the same time to suck out the marrow.
Doctrins that praise an overly inflated term of cleanness, which for no animals or shoe wearing be allowed in the house ( leaving "pets" strictly out in the heat and cold without shelter, no matter the temperatures ), but visitors with bare socks and whetever filth and athlete´s foot smearing the slippers and carpets. Paranoid about germs everywhere, but voluntarily building in actually disgusting earth closets still today even into new buildings.
And with all that hypocritical ethos of pureness ( that focusses all on outer physical conditions, but pardons yet the worst of shabbiness ) yet not having built canalization for the cities of the pure being, not in thousands of years.
With the billions of people in the oh so pure areas draining the toilet sewer simply into earth holes under their houses, now with the groundwaters infested / everyone drinking what either tastes literally like cloaca or like almost pure chlorine.
With adminsitrations of the pureness reacting by simply prohibiting the newspapers to mention the status of the drinking water.
Neither will they let such to become a public theme, nor what comes of throwing waste around or burning it; no stats on population disease from all that, or the death rate.
So, what again is supposed to be disgusting?
As can be seen above, I am not at all of the impression that western ( food) conditions were to be a shining example of contrast. And in fact, consume of bloodsausage should be kept to a minimum, for these days with all the doping of the cattle, your unintended dose of antibiotics etc. would be enhanced with thelike kind of sausage.
But it sure is time long since for the East to tidy up with ancient arbitrariness, backwardedness and all the untold that comes of it.
( At the very least at the universities, where they still spread humbug, like that our ancenstors would have been much taller than us, that you could clean the air from germs by putting a cut open onion on the table, or that cat hair in the house would produce handicapped human offspring, etc.pp.)
Ruphus
PS:
Relating to my above post from almost a year ago.
There have just been debates on reformation of the German food control, however the parliamental commitee refused the annullation of the secrecy of infringig food manufacturers names.
Must be democracy again when your alleged representatives insist on keeping secret on who spoils and intoxicates your food, for food scammers to stay untouched and in business.
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Date Nov. 27 2011 11:07:45
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