Sunday, 9 September 2012


It's been about a year since I dabbled in blood sports. So I thought I'd try a biroldo. It's Tuscan and  decidedly sweet, studded with golden raisins, pine nuts and a hint of cinnamon. The ones they sell at the store are rubbery and uninteresting, but I had a Spanish morcilla recently and it just got me thinking about blood again. Here's how to make it: Get a pound of fresh blood. (The Lion Market here sells little containers, about 2 bucks.) Plus 1/2 pound lean pork and 1/2 pound fat. Chop the meat and fat up very fine and mix with the blood. Add 1 tbs salt and the same of sugar. Then some crushed fennel, a good pinch of instacure #1, and stir in a handful each of raisins and pine nuts. I'm going to let this cure for a couple of days, then probably poach gently. You slice it off and eat cold like that, not recooked like a black pudding. We shall see!

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