On using dried blood - will it clot?
Posted: Tue Oct 11, 2016 6:41 amI've got a huge string of onions hanging in the garage which I grew earlier in the year, and a packet of dried blood in the freeze, so as soon as I get the time some there will be a Spanish style 'morcillas de cebolla'...
Now the question I have about dried blood is - Will it clot?
In Portugal we have an ingredient called 'sangue cozido' - this is fresh blood that has been allowed to clot when the pig is slaughtered (i.e. it is not stirred vigorously with wine to be used in black puddings), then poached in water until done. It is available commercially ( http://www.montalva.pt/pt/produto/1_5+1 ... ue-cozido/ ) but it's not available in the specialist deli's in this neck of the woods.
We use it in 'Sarrabulho' that come from the north of Portugal, or the very similar 'Sarapatel' from the Alentejo region of Portugal. They are basically thick blood soups/stews with plenty of meaty bits cooked in a thick collagen rich broth flavoured with local herbs, onions, vinegar and cumin (the cumin defines the northern dish, but is usually absent from the Alentejo version). Tastes great if you like the flavour of black pudding, but is probably your dish from hell if you don't as it has the colour and smell of oxidised blood.
Anyway if dried blood will clot/can be made to clot it might be interesting to capture the tastes of the Alentejo in my kitchen.
Now the question I have about dried blood is - Will it clot?
In Portugal we have an ingredient called 'sangue cozido' - this is fresh blood that has been allowed to clot when the pig is slaughtered (i.e. it is not stirred vigorously with wine to be used in black puddings), then poached in water until done. It is available commercially ( http://www.montalva.pt/pt/produto/1_5+1 ... ue-cozido/ ) but it's not available in the specialist deli's in this neck of the woods.
We use it in 'Sarrabulho' that come from the north of Portugal, or the very similar 'Sarapatel' from the Alentejo region of Portugal. They are basically thick blood soups/stews with plenty of meaty bits cooked in a thick collagen rich broth flavoured with local herbs, onions, vinegar and cumin (the cumin defines the northern dish, but is usually absent from the Alentejo version). Tastes great if you like the flavour of black pudding, but is probably your dish from hell if you don't as it has the colour and smell of oxidised blood.
Anyway if dried blood will clot/can be made to clot it might be interesting to capture the tastes of the Alentejo in my kitchen.
I would love to be able to find a local supply of fresh or dried blood for blood sausage......