I had half a bottle of pig’s blood (as one does.. ;P) and was pondering what to use it for, when I came across something intriguing – a recipe for a blood thickened sauce with an olde medieval twist. As it so happens, I’m quite enthusiastic about medieval reenactment, and this was the perfect opportunity to put that experience to use.. Who’d have thought stirring gruel and lard in heavy cauldrons (when not stabbing Saxons with a pike) would become practical application? I’ll be cheeky here and call this bloody concoction “Regis’ Special“. (;
An immersion circulator (sous vide) isn’t necessary to prepare this sauce, as the blood isn’t technically raw in the final product. If you’re squeamish, however, feel free to take the added steps for peace of mind. It’s important to note that blood is a finicky substance – going above 140 °F / 60 °C increases the odds of solidification, which is certainly not wanted in a sauce. Beyond that, the blood sauce is fairly easy to make and keeps well frozen in small, ready to use portions.
Braised guinea fowl with blood sauce