Traditional Greek Blood Sausage
Ingredients
- 500 mlBeef blood (fresh)
- 200 gGround pork (lean)
- 100 gWhite rice (raw)
- 2 pcOnion (finely chopped)
- 30 gPine nut (whole)
- 50 gRaisin (rehydrated)
- 2 tbspExtra virgin olive oil
- 1 tspCinnamon powder
- 1 pinchClove (ground)
- 1 tspGray sea salt
- 1 tspBlack pepper ground
- 1 pcPork casing (cleaned and desalted)
Method
A dark, dense filling punctuated by white rice grains and crunchy pine nuts. The scent of cinnamon and cloves escapes as soon as the grilled, taut skin is sliced.
- 1
Finely mince the onions. Sweat them in olive oil without browning until they are translucent and soft.
- 2
Add the ground pork. Brown slightly. Pour in the white rice and pine nuts to toast for one minute; the rice should become pearly.
- 3
Remove from heat and pour in the beef blood. Add the raisins, cinnamon, cloves, salt, and pepper. Mix until the binding is smooth and consistent.
- 4
Stuff the preparation into the pork casing. Do not pack too tightly as the rice will expand. Tie the ends with butcher's twine.
- 5
Submerge the sausage in simmering (not boiling) water. Cook until the sausage is firm to the touch. Prick slightly to check that the escaping juices are clear.
- 6
Drain and then brown the sausage in a pan with a drizzle of oil. The skin should be crispy and crack when bitten.
Frequently asked questions
How do you get this dish right?
- Do not overfill the casings; the rice doubles in volume during cooking and may burst the skin.
- The poaching water must never boil; maintain a gentle simmer to keep the texture supple.
How long does this dish keep?
Keeps for 3 days in the refrigerator after poaching. Can be frozen once cooked.
