14 onions
1.2kg back fat
4.3 kg pearl barley (cooked weight)
0.6 kg small porridge oats
21 tsp salt
7 tsp white pepper
7 tsp black pepper
2 tsp cayenne pepper
2 tsp paprika
7 tsp ground corriander
7 tsp nutmeg
7 tsp mixed spice (4 spice in france is similar)
Chop the onions finely and fry
Chop the back fat finely and fry
Mix everything but the blood in a large bowl or bucket
Add the blood and stir again.
At this stage the mixture is quite runny. Rather like blood with a few bits mixed in it :) I had rather expected it to be more solid kind of like porridge or something - perhaps because of the porridge oats. But it really is mostly blood. Magic how it manages to set firm when cooked.
To cook in the oven put in to 1/2 or 1 liter containers and place them in a bain mairie (we used the grill tray) with the water coming at least half way up the sides. Cook at 150C for about 2 hours or until they start to pull away from the sides of the container and are solid through when you stick a knife in.
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| Before cooking |
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| After cooking |
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