h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I'm so happy!

Finally after much searching, I've found a source in my neighborhood! The little grocery store where I get my bison stopped selling it a few years ago (the man who made it went to work somewhere else ). And the little butcher shop where I get my elk steaks doesn't make it (but they're looking into it.) But the German deli hidden away next to the Blue Chair Cafe has it just the way I like it: buckwheat and pig's blood stuffed into a bit of intestine.


What could be better?

How do you eat yours?

Last time I had proper blood pudding (black pudding) was at Bury Market in Lancashire. It wasn't that ghastly stuff that's the shape and size of a salami or bologna and is sliced up, it was a much smaller sausage (but bigger than a banger), tied into a horseshoe shape, and steamed

Mine is the small horseshoe shaped thing. Since I tend to enjoy mine alone, I slice up a bit and get it toasty in a skillet.

I think one might properly call mine blutwurst: http://www.foodsubs.com/MeatcureSausage.html


But it has buckwheat in it.

here we go: http://en.wikipedia.org/wiki/Blood_sausage

Black pudding/blood pudding.... yummmmm Well, I know what I am having for dimmer tonight!

They sell it in both the horseshoe-shaped sausage and the "hockey pucks" at Loeb and Loblaws, here.

I cook mine by putting it in a big frying pan and browning it, then add water and onions and let it simmer until cooked. It is good with baked potato, rice, or potato pancakes.

Potato Pancakes:

2 large potatoes
1 small onion (you can leave the onion out, if you don't want it in)
1 egg (use the white, if you are concerned about cholesterol)
salt and pepper

Grate the potatoes with the fine-shred of your grater. Squeeze out as much orf the water that drains from the potatoes. Grate the onion, add the egg, pepper and salt and stir together.

Heat a large, heavy skillet (or, if you have a waffle-maker with grilled sandwhich plates, use that).

With a large spoon, spoon out pancakes just smaller than the size of a CD disk (sorry, can't think of anything else the right size). Let each pancake fry until brown and crisp on one side, flip carefully and cook until brown and crispy on the other side. Drain on paper.

If you aren't going to eat them with the blood pudding, you can top them with sour cream or apple sauce.

An alternative to using potatoes is using spaghetti squash. That is great because it is already cooked and already shredded.

If you use the squash, poke it with a fork or sharp knife, bake it in the oven until softened. Allow it to cool, then cut open, remover the seeds, and scrape out the flesh.

I often make both potato pancakes and fritters using leftover spaghetti squash (or regular squash, too. If you make the fritters and put them in the fridge overnight, sliced and toasted they are fantastic!).

Potato pancakes and black pudding...

Yes. Yes indeed.

Yes, thanks for that recipe Mudhooks. Will try it soon.

Meanwhile, I have been trying to find a recipe for pringá as I thought y'all might like it. It's a Spanish dish made of blood pudding, chorizo, roasted pork (and a couple of other sausagy things) all mixed together and usually served warm, spread on toasted bread rolls.

I think it's totally and I don't even like blood pudding (should I be admitting this here?)

az

Did you try Google?

I found a couple of recipes in English and there are more, if you speak Spanish.... (which you do).

chorizo!

I well remember cooking up a nice skillet-full of chorizo over a cow-dung fire, occasionally slopping a little rendered pig-fat over the the edge of the skillet to give the fire a boost.



Where have all the flowers gone?

Right... everybody hum, now, while Anhaga wonders, wistfully, about all those the fleeting moments....

Oh jeez, please don't sing Kumbaya

That was what I was first going to write!....

<>




Mudhooks, I did google for pringá but didn't find any actual recipes. Also, what people call pringá is not the same in different regions of Spain (apparently). The pringá I know and love is a total cholersteral butty - yum.


az