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Old 12-30-2015, 03:27 PM   #1
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Blood mix alternative when making black pudding

I am making chorizo black pudding is there a alternative to blood mix as tried 3 butchers and none sell it.

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Old 12-30-2015, 03:33 PM   #2
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Find an Asian market
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Old 12-30-2015, 05:36 PM   #3
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Liver in a blender would probably work.

You might need to add some water to adjust the consistency.

Good luck!
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Old 12-30-2015, 07:32 PM   #4
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Originally Posted by Aunt Bea View Post
Liver in a blender would probably work.

You might need to add some water to adjust the consistency.

Good luck!

Excuse me, think I'll go throw up now.

Not a fan of liver.

My grandfather absolutely loved blood sausage, though I have no idea why. German thing apparently. It might work for your recipe.
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Old 12-30-2015, 08:02 PM   #5
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Excuse me, think I'll go throw up now.

Not a fan of liver.

My grandfather absolutely loved blood sausage, though I have no idea why. German thing apparently. It might work for your recipe.
It's a British and Irish thing, too. Not something I enjoyed while there.
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Old 12-30-2015, 08:28 PM   #6
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I'd sure be more inclined to eat it if you used the ground liver suggestion. I had blood pudding once with a "full Irish breakfast" and I'm sure not a fan, but to each their own as they say.
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Old 12-30-2015, 08:30 PM   #7
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Find an Asian market
Find an Asian market for what?
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Old 12-30-2015, 10:30 PM   #8
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Find an Asian market for what?
Blood!

Many Asian cuisines include the use of pig's or cow's blood. I used to buy cow's blood at the Pilipino store and pig's blood at the Korean market.
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Old 12-30-2015, 10:38 PM   #9
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Blood!

Many Asian cuisines include the use of pig's or cow's blood. I used to buy cow's blood at the Pilipino store and pig's blood at the Korean market.
Hmm, the OP is looking for an alternative to blood.
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Old 12-30-2015, 10:50 PM   #10
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Hmm, the OP is looking for an alternative to blood.
That was because she couldn't find it at three butchers.
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