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.


  • 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


  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 :

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.


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.


  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.


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 :

(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.


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