Black pudding

Black pudding . It is a sausage without meat , stuffed mainly with blood , mostly pork , coagulated, of characteristic dark color. It is a very widespread food that can be found in many countries, there are many varieties. Its production has always been closely linked to the slaughter of the pig, very rarely to other animals: such as the cow or horse .

The black pudding for other authors, is pork, ram or other animal casing , filled with blood, seasoned with spices.

Among the rites of the pig slaughter and as a preliminary to it, is always the preparation of the onion to be stuffed in one way or another with the blood to make the blood sausage.

Summary

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  • 1 Story
  • 2 Ingredients
  • 3 Preparation mode
  • 4 Sources

History

According to the Greek philosopher Plato (Mithaïcos, 428 BC), the blood sausage was invented by the Greek Aftónitas , a mention of the blood sausage appears, in Homer’s Odyssey. Although the word blood sausage appears documented around 1,400 as a typical word of Castilian and Portuguese (blood sausage) of uncertain origin, it seems to be related to Castilian MORCÓN (1599), which designates a similar sausage. If so, it will come from a MURCONE and blood sausage from a MURCELLA base, from the same root, surely pre-Roman; and perhaps related to the Basque MUKARRA “bulky and deformed object” and to the Celtic MUKORNO “stump”.

Ingredients

  • Pig blood
  • A small glass of Rice
  • A handful of black currants
  • 4 tablespoons of sugar
  • 3 cloves of garlic
  • 2 medium onions
  • 1 medium red sweetpotato (Lanzarote island)
  • Lard
  • 3 tablespoons Panstriped
  • A tablespoon of thyme
  • A tablespoon of oregano
  • Black pepper, to taste

Preparation method

We mix all the ingredients well in a glass boll, previously cutting the onions, the garlic and stewing the rice and the sweet potato. When everything is well linked, we take the gut and fill it. We must tie it on both sides with the help of a slightly thick cord. Next, we introduce the guts in boiling water . After 15 minutes we prick it on several sides so that it does not explode. Finally we can only drain it and let it cool. When it is going to be consumed, fry it in a pan with a little oil until the casing changes color.

 

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