Spicey Habanero Sanguinaccio Dolce

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.

I stumbled upon the dessert on Atlas Obscura and my interest was naturally piqued. Initially, I followed traditional recipes to get a good feel for it. While the classic composition is lovely, I wanted to spin my own version, using cocoa powder instead of melted chocolate. While it definitely changes the texture, making it a little less rich and creamy, it gives more space for the blood to shine through. The heat from the habanero also brings out the flavours of both the cocoa and blood.

Ingredients:

  • 250ml full fat milk
  • 500ml blood (traditionally pig, but cow can be used as well)
  • 2 Tbsp raw, unsweetened cocoa powder
  • 2 Tbsp dark cane sugar (or to taste)
  • 1 package of vanilla sugar (or a little vanilla essence / raw vanilla)
  • 1 tsp habanero pepper flakes
  • 1 tsp cinnamon
  • 2/3 tsp ginger
  • pinch of salt


Method:

  1. Sieve the blood to remove any clots.
  2. Put the milk and blood in a saucepan over very low heat.
  3. Add the cocoa, cinnamon, ginger and habanero pepper flakes.
  4. Cook for about 15 minutes, stirring constantly and progressively increasing the heat until the mixture is dark brown and begins to thicken.
  5. Serve hot in a mug.

Notes and Tips:

It is extremely important to bring up the temperature slowly. Start with very low heat, whisk constantly, and progressively bring up the temperature until the mixture thickens.

Drink it fast! It’s best taken steaming hot and cools down pretty quickly.

It goes very well with different sorts of biscuits.

 

Blood and milk

 


Sources :
http://www.emikodavies.com/blog/blood-chocolate-sanguinaccio/
https://www.atlasobscura.com/foods/sanguinaccio-dolce-chocolate-blood-pudding
http://lupushominum.tumblr.com/post/125661938500/cooking-with-hannibal-sanguinaccio-dolce-recipe

Blood Brioche Buns

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.

Here we go :

bloodbrioche
Three little buns

First of all, let me warn you : I am no expert baker, and the use of blood in bread can really alter the behavior of the dough, and tends to make it harder to handle and a bit unpredictable. That said, this particular recipe is rather straightforward and easy.

I have been experimenting quite a bit, using different bases : rye, lupin or buckwheat mixed with white bread flour, using full rye or, in the case of the latest batch, a rye sourdough starter and black wheat flour. But as a general rule, I’d say, stick to white bread flour for reliable results.

Ingredients (for 10 small buns)

  • 60ml fresh blood
  • 250g of all purpose flour
  • 10g of fresh yeast (4g fast action dried yeast)
  • 100g heavy cream
  • 35g of sugar
  • 45ml warm whole milk (or buckwheat milk)
  • 1/2 tsp of salt
  • 1 egg yolk (for brushing)
  • 1 Tbsp milk (for brushing)
  • (optional) : a little nutmeg and freshly ground pepper
DSCF4478
These particular buns were made using a rye sourdough starter and black wheat flour. All purpose flour will yield puffier, more tender buns.

Method:

  1. Combine the flour, sugar, salt and instant dried yeast in a large bowl or in the bowl of your food processor.
  2. Add the blood to the milk and use a fork or a whisk to combine well. Add the blood-milk mixture to the flour.
  3. Knead thoroughly (about 10 minutes) until the dough pulls away from the sides of the bowl and has a smooth and velvety texture. Cover with a towel and leave to rise for 1 and a half hours. The dough should double in volume.
  4. Preheat the oven to 180°C (350°F, gas mark 4).
  5. Turn the dough onto a lightly floured surface and knead into a thick roll.
  6. Cut the roll into 2 equal pieces. Roll each piece again, into a longer, thinner roll and cut each roll into 5 pieces each. Shape each piece into a ball by rolling it while pushing it down with the palm of your hand.
  7. Place each ball on your baking tray, cover and leave to rise again for 20-30 minutes.
  8. Make your egg wash : mix the egg yolk with the milk and brush the buns with it.
  9. Bake in the preheated oven for about 20-30 minutes.
  10. Take out and let cool a couple minutes.

Notes and Tips:

– They are the best warm, out of the oven, but they are delicious eaten the following day, toasted with a little salted butter.

Toasted blood brioche tartines with salted butter

Errors I’ve made :

– Resist the temptation to add too much flour while kneading or they will come out a bit dense.

– The proofing time was a bit too long, and I let the outer skin dry. The second attempt was way more successful.

Dough’s skin dried up, remember to keep your dough covered when not manipulating. (dark brown color due to again, using powdered blood .)

Enjoy!


Sources :
https://perleensucre.com/brioche-butchy/
http://lesgourmandsdisentdarmelle.over-blog.com/2015/02/brioche-butchy-a-la-creme-fraiche.html
https://munchies.vice.com/en_us/article/53j4q5/why-im-putting-blood-in-my-bread-and-ice-cream
http://www.theoldfoodie.com/2011/03/blood-bread.html
https://www.starchefs.com/cook/recipe/swedish-pigs-blood-rye-bread
http://dalmatianmom.blogspot.com/2014/05/blodpalt-blodbrod.html

Blood Terrine with Tarragon

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.

The minus : It doesn’t look very appealing and it has had a tendency to come out a little spongy. (which could possibly be improved by the addition of corn starch)

DSCF2512
Just out of the oven!

Ingredients (for 6)

  • 50cl fresh pig’s blood
  • 50cl full fat milk
  • 2 large shallots
  • 1 big onion
  • A couple tbsp cognac or white wine
  • 150g smoked lard
  • Generous amount of fresh (or dried) tarragon
  • 1/4 tsp espelette pepper (or cayenne)
  • Salt, black pepper and a little nutmeg

You will also need a terrine dish.

Method:

  1. Preheat oven to 180 °
  2. In a pan, over medium heat, fry your finely diced smoked lard ( lardons) a couple minutes, and remove from the fire before they are crispy. Set aside.
  3. In the same pan, throw your shallots and onions and fry them in the grease with a little cognac, white wine or vegetable stock until they are translucent and tender.
  4. Stir and strain the fresh blood to make sure you do not have any clots.
  5. In the terrine dish, pour the blood, milk, salt, pepper, tarragon and the pinch of nutmeg. Add the onions , shallots and lard.
  6. Mix well. Place the lid on the terrine and bake an hour. After an hour, remove the lid and let it cook about another 20 minutes or until the top appears nicely browned, almost black.
  7. Remove from the oven and let cool. When at room temperature, pop your terrine in the fridge for about 8h.
  8. Serve cold, with a little bread. Or serve warm, sliced and fried in a little butter.

Notes and Tips:

Adding a little raw shallot can give it some crunch. and if you like your terrine it a little denser (more like a blood pudding), you can try adding some rye breadcrumbs, oats or cooked barley.

Alternatively, there’s another recipe I found on Gourmantissimes which is infallible and absolutely delicious. The main difference however, is that it uses already made black pudding, (not raw blood) as a base but it’s simply astounding. I’ll be sure to throw a link when the recipe will be posted on the site :)! Keep an eye out.


Sources :
http://www.marmiton.org/recettes/recette_terrine-de-sang-de-porc_254377.aspx

http://cookingwithoutlimit.blogspot.com/2013/07/the-art-of-pate-and-terrine-105-country.html
http://buttonsoup.ca/cooking-with-blood-blood-terrine/
http://lacuisinededoria.over-blog.com/2018/04/terrine-de-boudin-noir.html
https://gourmantissimes.com/terrine-de-boudin-chutney-de-mangue-et-carottes/

 

Cinnamon Blood Apple Fritters

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.

The combination of apple and blood is nothing surprising, as blood sausage (boudin noir) is traditionally served with pan fried apples in France.

This particular recipe came from a poster on french-language forum (see link below) who presented it as their grandmother’s recipe. I experimented over the years and I am sharing both my take on the original and my “2.0 version”.

In both cases, it’s a very simple, cheap and easy recipe, that tastes absolutely wonderful. It can seem a little unappealing at first, but don’t let its looks discourage you, once you try a piece, you’ll want to have the whole plate.

applefritters

This is the recipe (slightly ajusted) that the original poster shared for traditional pig’s blood apple fritters :

Ingredients (for 4)

  • 4 apples (Goldens or Granny Smith), peeled, cored and chopped
  • 1 dL (3.4 oz) of fresh pig’s blood
  • 3 Tbsp all purpose flour
  • 3 Tbsp crème fraîche 35%, or full fat cream
  • 50 gr (1/2 stick) butter (For frying)
  • Salt, ground nutmeg and a mix of  brown sugar and cinnamon to coat the fritters.

Method:

  1. In a large bowl, whisk together the flour, sugar, salt, nutmeg and set aside.
  2. Stir and strain the fresh blood to make sure you do not have any clots.
  3. In a small bowl whisk the cream and blood together, add into dry ingredients and mix until you obtain a smooth batter.
  4. Toss the apple chunks with the cinnamon & sugar and dump the mixture into the batter.
  5. Melt butter in a non-stick pan over medium heat, place each generously battered piece of apple in the pan and fry over low heat until all the pieces turn a crispy brown/black and the apples inside feel tender.

Remove from the pan and drain briefly on paper towels. Toss with cinnamon sugar while still warm and serve immediately.

applefritters_pan.png

Notes :

I tried this recipe again recently with some differences and I’ve found it to be a lot more successful than the original. The fritters are puffier, hold much better in the pan, and retain a crispiness the original lacks a little bit. This is thanks to a thicker batter and the addition of baking powder and a little baking soda.

I recommend to coat the apple bits generously.

Ratios for the recipe 2.0’s batter :  (for 4 apples)

  • 1 dl (3.4 oz) of fresh pig’s blood
  • 180 gr (1 1/2 cups) all purpose flour
  • 3 Tbsp crème fraîche 35%, or full fat cream
  • 3 Tbsp brown sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

The batter should be smooth but relatively thick :

batter
(in this particular instance, I decided to give the dried pig’s blood a try instead of the fresh blood. Note the brown color. Fresh blood whenever available, is always preferable, the difference is just massive, but these came out surprisingly well.)

The addition of vanilla sugar to the brown sugar and cinnamon mix really improves the recipe. If you cannot find it, adding a little vanilla essence to the batter might do the trick.

The fritters are done when the apples inside are nice and tender.

If you have any leftover batter, do not throw it away. Cook it like a pancake and enjoy it with a little jam (or on its own!), it’s lovely.

I generally use salted butter (from Normandy) for anything that requires being fried in a pan, and I firmly believe you should do the same.

Enjoy!


Sources : https://www.forums.supertoinette.com/recettes-425106-que-faire-avec-du-sang-de-porc