Blood sausage with apple and onion
There are people who do not like to eat offal and they would find the idea of eating blood disgusting. I would say they are missing out on something.
Blood used to symbolise vigour and, according to some books about these periods as they did not keep records themselves at the time, warriors in long-flown times used to drink the blood of beaten rivals. Blood is taboo in Islam and Judaism.
Blood is high in iron, sodium and selenium, contains vitamin B12 and Omega 3 and 6 fats, but it also contains cholesterol.
Pig’s blood was turned into sausages at farmsteads when a pig was slaughtered in Autumn.
In France, the blood sausage has an oblong form and is called boudin noir. In England, black pudding is served in small slices and makes up part of a traditional breakfast with eggs, bacon and beans.
In the Netherlands, the blood sausage is presented in large slices. Apart from the blood, the sausage is made of lard, bacon, herbs and a filler from grains such as rye, corn, barley or oatmeal. The sausage is often combined with apples and onion.
- Two slices of blood sausage (or two boudins)
- Two apples
- Two onions
- Cut the onion in slices.
- Peel, quarter and core the apples.
- Put some butter in a frying pan, heat, then add the onion and apple.
- Stir for five minutes until the onions are brown, then add the blood sausage and continue cooking for two minutes on each side.