Page 72 - Spring2015

Food Feature

COOKING WITH BLOOD
By Sally Fallon Morell

Many cultures use blood as an ingredient in 1 small jar tomato paste
cooking—not just the Maasai, who extract blood
from their living cattle, but European cultures Sauté onions, carrots and celery in butter
from Hungary to the British Isles. The American until soft. Add the chili flakes, thyme, pepper and
Indians filled the stomach of the animals they salt and blend well. Meanwhile soak the bread
killed with finely cut-up organ meats, shredded crumbs in cream.
fat and blood. And blood from chickens and pigs Using your hands, mix the meat, sautéed
is used throughout the Caribbean. vegetables, soaked bread, blood, egg and fish
We know that blood is a rich source of vita- sauce. If the mixture is too runny, add more bread
min D, and we can guess that it is a powerhouse crumbs. Form into a loaf and place in an oblong
of vitamin B , iron and many other vitamins and pyrex pan. Ice with the tomato paste. Add about
12
minerals. 1 cup water to the pan. Bake at 350 degrees for
Where to obtain this unique ingredient? about 1 1/2 hours.
Certainly not from a grocery store! You will
need to know a farmer who will save you the FRENCH STYLE BLACK PUDDING
blood from butchering chickens. Or perhaps (Boudin Noir)
our Amish farmers will begin supplying us with Recipe from Angie Minno
frozen blood. In a pinch, you can order it from the Serves 6
internet at philamfood.com/martin-purefoods-
frozen-beef-blood-10oz.html. Unfortunately this 3 eggs, beaten
product contains sodium citrate and probably 2 cups sourdough bread crumbs
does not come from pasture-raised animals. 1 pound ground beef or pork
1 apple, minced
SPICY BLOOD MEATLOAF 1 onion, minced
Serves 8 1/2 cup diced pork fat
1/2 cup cream
2 pounds ground beef 2 cups beef blood
1 cup blood 1 teaspoon salt
1 medium onion, peeled and finely chopped freshly ground black pepper
1 carrot, peeled and finely chopped 2 teaspoons quatres épices
1 stick celery, finely chopped 1 tablespoon brandy
4 tablespoons butter
1/4 teaspoon dried chili flakes Render the pork fat in a frying pan, and sauté
1 teaspoon dried thyme the apple and onion in it until soft. Set aside as
1 teaspoon cracked pepper you mix the bread crumbs with the eggs, cream,
1 teaspoon sea salt blood, brandy, salt, pepper, and quatres épices.
1 1/2 cups sourdough breadcrumbs Add the sautéed apple and onion and all of the
1 cup cream fat and mix well.
1 egg Put the ground meat in another bowl and
1 tablespoon fish sauce gradually mix in the bread crumb mixture (it
70 Wise Traditions SPRING 2015 Wise Traditions

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