This is a wonderful recipe I came across on Gourmantissimes, while trying to find ways to improve on the Blood Terrine recipe.
It is quite different in that it does not use raw blood as a base, but blood sausage stuffing, or blood pudding. (that you purchased or made yourself, we’ll be posting a recipe for blood sausage soon.)
In any case, this was quite a find. This terrine is wonderfully creamy, while firm, and packed full of flavor. It makes a wonderful breakfast or a lovely appetizer.
Ingredients (for 4)
- 300g black pudding
- 150g of cream
- 150g buckwheat milk (Or dairy)
- 110g stale rye bread
- 150g of egg
- Salt and pepper
- Fresh tarragon
You will also need a terrine dish. If you do not have one, you can just go for a ceramic dish covered with aluminum foil.
Method:
- Preheat oven to 180° C
- If using fresh bread, toast the slices until they appear golden. The bread should be well toasted but not burnt.
- Peel the skin off the blood sausage and put it in a large bowl.
- Add the milk, the cream and the eggs. Mash roughly with a fork.
- Put this mix into a blender and pulse until you obtain a smooth mixture.
- Add the bread and let it soak for a bit.
- Blend again to obtain a smooth and silky mix.
- Pour the mixture into a terrine dish and bake for 1h at 150 °.
- Remove from the oven, let cool and refrigerate for at least 8h.
- Slice and serve, either as is, or lightly pan fried with a little butter and fresh tarragon.
Notes and Tips:
The original recipes calls for milk (full fat), however, when doing this particular recipe, I was all out of milk and used some buckwheat milk I had left in the fridge, this was actually a very pleasant surprise. The buckwheat really makes the blood shine and adds a layer of complexity to the dish.
You can enjoy this terrine as is, cold, or fry it lightly with butter in a pan, adding fresh tarragon and parsley. I highly recommend the latter.
THE RED CELLAR 