kitchen Angst!

What is black pudding, you ask? Well It’s also called blood sausage! there are several recipes for this dish, some are actual sausages, while others are custards(puddings). The most recognized is the traditional blood pudding found in your English Breakfast, this is a sausage, hence called blood sausage! It is made by mixing fresh blood with grains, fat and herbs, stuffing these into the intestine of some sort of animal, and simmering them. It served by the slice and sauted in oil, or butter! Delicious!

I have had the pleasure of experiencing both of these in my ongoing quest to explore the food of the world! The first was in an Italian restaurant here in L.A. back in the early 90’s called Marino’s. My family has been regular customers of this restaurant for many years so we get a special greeting every time we walk in. The son of the owner and an aspiring chef at the time saw us and quickly grabbed me from the table and whisked me into the kitchen. He had just returned from a 6 month stint cooking his way through Italy and had made some fresh blood pudding! Knowing I was a chef He wanted to get my opinion, and share it with someone who would appreciate it. We sat on barstools at a prep table and enjoyed his pudding while my family waited for my return to eat our dinner. Dad finally made me end my conversation and join the table. It was great, A true custard, smooth and not too thick! It was odd I must say eating Coagulated blood, but I did it, and enjoyed it!

The second experience with blood sausage wasn’t as pleasant, I must admit! The situation was Ideal, the company was top notch, The location was right on, The sausage however was not! I was in London for the first time, visiting my new fiance (I had just proposed the day before) We were out exploring the city, He was taking me to His favorite breakfast place in London. I wanted to get a traditional “English breakfast” I wanted to experience this trip with all the bells and whistles! I ordered the “true English breakfast” and was for the most part I was very satisfied, My blood sausage was on the other hand was over cooked, crispy, and dry! It in no way ruined my day, but it was a disappointment!

Here are two recipes for this odd but great sausage:

France

Mix cubes of pork fat and chopped onions, both which have been fried very lightly in pigs blood(2 C per #of fat) and a little cream. Season with salt, pepper, and other spices as preferred. loosely fill cleaned pig’s intestines with this mixture. Tie off the sausages at the proper lengths and poach them in salted water at 190 degree’s for 20 minutes. If they rise to the surface, prick them to allow the air to escape. Drain, cover with a damp cloth and let cool. To serve slice and saute in butter to heat through.

Norway

Strain the blood of a pig through a cloth. Mix into it some finely chopped pork fat, some parboiled rice, seedless raisins, salt,pepper, allspice, ginger, a generous amount of sugar, and enough flour to make a thin paste. Fill cloth casings about 3/4 full. Simmer the sausage for for 1/2 an hour. They are served sliced and fried in butter.

Or you could, mix together 1qt. pigs(or cows)blood, 3/4# diced lard, 3/4# diced pork, 10 diced tart apples, 2 C sugar, 1 t soda, 1-1/2 t salt, and 1/4 t pepper. Loosely fill 4-in.-diameter cloth casings in lengths of about 1 ft. boil fot 2 hours and , to serve, slice and fry in butter.

enjoy October, I know I will!

James

I know this may seem extreme, but it is true! We tend to be very outspoken, and full of ourselves. Which comes off as being “A dick”. So be it , as far as I am concerned.
I know I am a good person, who can deal with my daily life (in or out of the kitchen) in a way that won’t affect my partner or friends! I will at times(unfortunately), have that need to rant and rave for a few minutes, But I will also let it go and become the loving partner or friend needed to fulfill the relationship once again. Not many people get this need “or absolute” that is in our lives. Like water off a ducks back. I may snap and say something harsh or “unkind” but I won’t hold a grudge!
If you never have been involved with A Chef , you will find this aspect of their personality hard to get a hold of! We will tell you when you’re looking fat, or if your breath stinks, or when you have just pissed us off! We are programmed to say what is on our minds when it happens. We have to in the work atmosphere. Communication is key! We are in charge , holding everything together and needing everyone to be on the same page, at the same time. We have no time for small talk, or coddling when the lunch rush is on our backs. I am a very “low key” person outside of the kitchen. My other Chef friends on the other hand are crazy! that is why I only speak to them on a personal basis outside of the kitchen. We go out and get drunk together, of course. However we try to not talk business! We get to worked up, get offended and yes even get into fights over something as stupid as which spice is better mace or nutmeg?
On the positive side we won’t allow it to go on, It will end even faster than it began most of the time. I just feel bad for those around us that don’t understand what just happened and avoid us for the rest of the evening. who am kidding, no I don’t. We all know how the saying goes… if you can’t stand the heat, GET OUT OF THE KITCHEN!

My point proven.. I will say We are lovable Dicks!…

Please stay safe and eat something good today.

James