Pawaru-Grahmata

№ 1X. nodaļa

Asins desa

Blood sausage with rye flour and suet

  • Makes about 1.6 kg (6–8 servings)
  • about 2 hours
  • Melnraksts · vēl nav izmēģināts

1796Assins dessa.

Modernizētslpp. 433–435 · PDF 447–449

The book gives 2 stopi of blood, 1½ stopi of ale or milk, a good spoonful of onion, half a spoon each of marjoram and thyme and half as much pepper and ginger, which converts to 2.55 l of blood and 1.9 l of ale. We use just under a third.

Method

7 soļi
  1. Soak the casings in lukewarm water for 30 minutes, run water through them and keep them in clean water (our addition).
  2. Pour the blood through a sieve into a large bowl to catch any clots. Stir in the ale or milk, salt, onion, herbs, pepper, ginger and cloves.
  3. Whisk in the rye flour a little at a time until the mixture is like a thick porridge that drops slowly from a spoon. Rye flour keeps swelling, so leave it for 10 minutes and add a little more only if it is still thin. Stir in the suet.
  4. Tie one end of each casing and fill it loosely, about three-quarters full, with a wide funnel or a stuffer with a large nozzle. The flour swells as it cooks, and tightly filled sausages burst. Tie the other end, making rings or 20–25 cm lengths.
  5. Heat a large pan of water with 1 tbsp salt to 80–85 °C, with small bubbles on the bottom but no boil. Lower in the sausages and keep the water at that heat. After 5 minutes, prick each sausage a few times with a fine needle to let air out.
  6. Poach for 30–45 minutes, until the centre reaches 72 °C and a skewer pushed in comes out clean and dry, with no blood on it.
  7. Lift the sausages onto a rack to cool and dry, then refrigerate. Eat them cold in slices, fry slices in butter or dripping until crisp, or bake them whole at 200 °C for 20 minutes (serving suggestions ours).

Notes

What the book says vs. what we added

the book strains the blood through a colander, adds not-too-strong, unsoured ale or fresh milk, salt "as you know how", a spoonful of onion, sifted marjoram and thyme, pepper and ginger, ground cloves and enough coarse rye flour to make a thick porridge, then chopped suet. It fills the casings loosely, simmers the sausages in lightly salted water, pricks them with a fork and calls them done when nothing sticks to the fork. They cool on long straw on the table. The thermometer, the water temperature, the amounts of suet, salt and flour, and the times are ours.

Blood

buy it from a butcher who slaughters, or from an abattoir. It must be collected cleanly, stirred or mixed with an anticoagulant so it doesn't clot, and kept below 4 °C; use it within 1–2 days. Frozen blood works: thaw it in the fridge and whisk it smooth. Keep the mixture cold until it goes into the pan, cook to 72 °C, refrigerate the sausages within 2 hours and eat them within 3–4 days, or freeze them.

Without casings

the mixture can be baked in a buttered loaf tin, covered, in a water bath at 160 °C for about 1 hour, to 72 °C in the centre, in the style of Swedish blodpudding (our addition).

Onion and spices

the book's single spoonful of onion and half-spoons of herbs are for over 4 litres of liquid, so the original was very mild. We have used a little more.

Blood dumplings (paltas)

the book shapes the same mixture with wet hands into dumplings of any size and simmers them in the sausage water, with more salt added, keeping it boiling. It stirs them so they don't stick and cooks only a few at a time so they don't run together. They are done when one cut open is dry and crumbly inside. They are cooled on straw until the outside is dry and keep for a long time. Today, make them about 6 cm across, simmer them for 25–30 minutes to 72 °C, refrigerate them and fry them in slices. Swedish and Finnish blodpalt are close relatives.

Blood bread (paltu maizes)

with the leftover blood the book mixes warm sausage water or ale, chopped onion, pepper, ginger, salt, marjoram and thyme, kneads in enough coarse flour for a bread dough, adds yeast and lets it rise. It shapes flat round loaves with a large hole in the middle, bakes them, threads them on a thin pole and dries them in a warm place until hard; they keep for a year. To eat them, it boils them soft in salted water or broth and pours dripping or butter over them. If you try it, bake the loaves right through (at least 72 °C inside) and store them only once completely dry.

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