Sanguinaccio Dolce is a traditional Italian dessert from Naples, usually served during the festivities of Carnevale. This rich, dulcet pudding is customarily made from pig’s blood, milk, chocolate, and sweetened with a bit of sugar, though other ingredients occasionally appear, such as dried fruit and nuts.
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.
Putting blood in bread isn’t something new, both Sweden and Finland keep that tradition alive with the traditional rye blood bread (verileipä in Finland), which is even generally available commercially.
What I am proposing here is slightly different. It’s a recipe with lower blood content, for very versatile, airy and moderately sweet pig’s blood brioche buns, (as opposed to rather dense, blood packed rye bread), that can be enjoyed on their own, toasted with a little salted butter, in soups, or even as burger buns.
This is a recipe I have a attempted a couple of times with various levels of success.
The plus : It is deliciously bloody! Half this recipe is simply fresh blood. It is also quite easy to put together.
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Surprisingly, this sweet treat, and not the classic savory black pudding, is the very first blood-based dish I made, and it remains a favorite of mine. It is surprisingly complex and flavorful with a strong cinnamon hit.
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