Directions:

Sprinkle salt into the blood to keep from congealing. Heat milk up on the stove to simmer and gradually add in blood, stirring frequently. Keep stirring, allowing to simmer for 5 minutes. Remove from stove. Allow to cool slightly. Serve warm.

Blood Wine

Ingredients:

Directions:

Microwave pig's blood at 10 second intervals for 20-30 seconds. Removal 1/3 of the merlot from the bottle. Use a funnel to add the pig's blood to the merlot. Keep refrigerated. Blood wine will expire after 3 to 5 days.

MAIN COURSE:

Black Pudding (Blood Pudding)

Ingredients:

Directions:

Mix all ingredients together in a bowl, pour into a large pan and bring to a boil. Pour in a wide shallow bowl and season again if necessary. When cold it may be cut into slices and fried.

Dinuguan (Pork Blood Stew)

Ingredients:

Directions:

Place the pork in a 4-quart covered stove-top casserole and add the vinegar mixture. Bring to a boil and reduce the heat. Cook, covered, until the pork is tender, about 1 hour. Watch that it does not dry out at all. You will need to add a little more water. Heat a frying pan and add the lard or oil. Saute the onion and garlic until the onion is clear. Add the oil, garlic, and onion to the boiled pork and continue cooking for 5 minutes. Puree the pork blood in a food processor. Add the blood to the pork little by little, stirring the mixture while adding, and bring to a boil. Add the chopped pepper and simmer uncovered to reduce the sauce for a few minutes more. Keep covered and serve hot. This is most often served over rice.

Duck Blood Soup (Czarina)

Ingredients:

Directions:

Boil duck until water is foamy (5 to 10 minutes); rinse. Add fresh water to cover 2 inches above meat. Add peppercorns, bay leaves, raisins and prunes. Boil until meat and prunes are done. Take out prunes and crush for flavor. Put back and simmer a few more minutes. You can now add cloves and cinnamon. Blend sour cream with flour, and add strained duck blood to sour cream mixture. Stir until well-blended (it will look like hot chocolate). Pour slowly into boiling soup and mix. Simmer a few minutes more. Add vinegar, salt, pepper and a little sugar to taste. For best results, make 1 to 2 days ahead. This soup is delicious with homemade egg noodles, but you can also enjoy it with store-bought noodles. Also, you can add 1 to 2 pieces pork or pork bones to the meat at the beginning for even better flavor. Do not add too much water.

Lamb's Blood Pudding

Ingredients:

Directions:

Take as much blood as with half a munchkin of cream will fill an ashet; mix the blood and cream together and run through a cheesecloth. Season with salt and spices, a sprig of mint and chives OR minced young onions; mince the fat; mix all together and fire in the oven or frying pan.

Dutch Pork Pepper Potts
Yield: 1 Serving

Ingredients:

Directions:

Dice the pork into 2 1/2-inch squares. Brown the butter and flour, then add boullion or water, onion, bay leaf, cloves and salt, and cook for a few minutes. Put in the meat and cook slowly for 30 minutes. Add the vinegar or red wine and continue to cook slowly until done, about 45 to 60 minutes, or over an hour. Put the mixture in a warm dish and stir the blood into the gravy, strain and pour over the meat.

DESSERT

Torta Di Sangue Di Maiale (Pigs's Blood Pie)

Ingredients for the filling:

Directions:

Put everything into a double boiler, mix and cook until it has become dense - about one hour.

Ingredients for the Pie crust:

Directions:

Mix everything. Let stand for 15 minutes. Grease a pie pan. Roll out the 1/2 of the dough and lay it in the pan. Add the filling. Roll out the other half of the dough with a rolling pin which has a a tooth pattern and lay strips in a basket-weave pattern on top of the pie. Brush the strips with melted lard. Bake in the oven for one hour at 350F.

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