/ck/ - Food & Cooking

Pic related, chocolate pudding with pig blood* AKA Sanguinaccio. I means "bad little blood thing."

>* used to be, anyway
>pork blood is illegal to sell now ):

The weirdest food (to foreigners) from my hometown was mentioned in an episode of Hannibal: blood pudding. That's an actual pudding, not a sausage. It's made of pork blood, chocolate, sugar and various flavourings, usually including bitter almond extract. It gets served with biscuits.

We also make a blood cake, flavoured with chocolate and roasted bitter orange.

I hate Hannibal because it has introduced people to my secret club.

Here's the basics: warm blood in a double boiler with melting-chocolate and sugar and add some almond essence or liqueur then, when it thickens, eat with biscuits/cookies.
That's the most basic.
Other versions will have citrus zest and almond flour and this, that and the other, but at it's most basic, it's just blood, chocolate, sugar and almond flavouring.
I've never liked it much, to be honest. It has a quite strong, iron-y taste to it, like eating chocolaty liver though I'd bet coffee flavouring in place of almond would be nice.

Didn't see that episode yet, but considering that this year takes place in Italy, I can only assume it's Neapolitan blood pudding in which case it's made with pig's blood, not cow's.

>>6714655
Yes, this.
It's pretty easy to make and I grew up on it, but pig's blood is illegal to sell in Italy now. You can give it away, though, as it's not illegal to eat it, but you're not allowed to sell it.
There are ways around it. For example, you can buy a whole hog and pay for the slaughter and butchering and instruct the slaughterhouse to keep the blood for you. That's legal. It can't be sold separately, is the problem. Don't quite know why.

Most recipes online for Neapolitan blood pudding reflect this fact (that it's not sold) and omit blood from it altogether but retain the name.

The way I remember my mother making it was to set pig's blood, 100% chocolate (no sugar) and a little milk cream in a pot (could have been a double boiler, now that I think of it) and heat gently until the chocolate melts and the blood begins to coagulate, then add lots of confectioner's sugar and almond liqueur to taste.
Pretty simple.

I've seen other recipes that include things like raisins and which use rum instead of almond liqueur, but I've always known it with almonds.

>>6501709
Actually...
Like blood pudding? Never had salty blood pudding (as in the sausage), but we make sweet blood pudding where I'm from (as in an actual pudding). It's made with pig's blood, dark chocolate, bitter almond liqueur and either hazelnut or chestnut flour.