MrGeordie
Assistant Cook
I am making chorizo black pudding is there a alternative to blood mix as tried 3 butchers and none sell it.
Blood mix alternative when making black pudding
- Thread starter MrGeordie
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Sir_Loin_of_Beef
Chef Extraordinaire
Find an Asian market
Aunt Bea
Master Chef
Liver in a blender would probably work.
You might need to add some water to adjust the consistency.
Good luck!
You might need to add some water to adjust the consistency.
Good luck!
Dawgluver
Chef Extraordinaire
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- Apr 12, 2011
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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.
GotGarlic
Chef Extraordinaire
It's a British and Irish thing, too. Not something I enjoyed while there.
Kayelle
Chef Extraordinaire
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.
Kayelle
Chef Extraordinaire
Find an Asian market for what?
Sir_Loin_of_Beef
Chef Extraordinaire
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.
Kayelle
Chef Extraordinaire
Hmm, the OP is looking for an alternative to blood.
GotGarlic
Chef Extraordinaire
That was because she couldn't find it at three butchers.
As I read his post, I got the impression that he wasn't able to find the mixture at his obvious butcher shops. As Sir Loin recommended, he may be able to find his ingredient at an alternate source.
As unusual as it may sound, I don't think the OP would need much to create his black pudding.
Kayelle
Chef Extraordinaire
This gets more bizarre by the minute.
Steve Kroll
Wine Guy
I used to love blood sausage, but can't eat it anymore due to all the grain it contains. Being brought up in the house of a butcher, you learn to eat all sorts of things. And my dad was one of those people who grew up during the great depression and didn't believe in wasting anything that could be used as food. He would bring home head cheese, tongue, liver, and yes, fresh "grutzwurst."
It's delicious, though. And if you didn't know what it was made from, most people probably wouldn't think twice about eating it.
It's delicious, though. And if you didn't know what it was made from, most people probably wouldn't think twice about eating it.
Aunt Bea
Master Chef
It is gross, sort of a vampire smoothie!
I first came across the idea in a recipe for Pork Liver Pate.
Pork Liver Pâté | Essential Pepin
I think it would work for the OP if he adjusts the amount of liquid or filler material in the recipe.
RPCookin
Executive Chef
I want to thank everyone who contributed to this thread for helping me to get started early on my New Year's diet. I've completely lost my appetite.
Dawgluver
Chef Extraordinaire
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I hear ya, RP. I may never eat again either!
Sir_Loin_of_Beef
Chef Extraordinaire
Some people have no sense of culinary adventure!
Kayelle
Chef Extraordinaire
How typically pompous of you SLoB.
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Oh, Steve, you brought back one of my best memories. I love blood sausage and when Glenn and I visited northern Minnesota two summers ago, I bought half a dozen rings of it to bring home. Sadly, it's all gone and I'm now wanting some after reading your post.
Kayelle
Chef Extraordinaire
When I was very young, my Dad's Minnesota family would send us "gifts" of blood sausage. My father was thrilled, and my mom and I were
Like Steve, I'm also the child of a butcher, and I grew up with all sorts of odd things for others. He never made blood sausage though, but if he ever did, Mom and I didn't want to know about it.
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