Blood sausages make for bloody good eating
DAN is still very passionate about sausages and one that he loves to try at other restaurants is their blood sausage.
Some people are scared to taste it, but it's actually very yummy - ideal for brekkie with eggs and lentils. It does not taste like blood. Some of them have quite a different texture but once the sausage is split and caramelised it's a real treat.
We made a blood sausage on MKR and we were practising it in our service apartments during the show, very early in the morning.
Dan wanted to fill the sausage skin with the blood mixture before jumping on our 4.30am bus and as he was tying the end, he picked up a knife and nicked it.
Blood went everywhere, all over the kitchen of our apartment, all over the tiles, all over the cream cupboards and the white fridge … we were now running late and did not have time to clean it all up.
The poor housekeeper would have walked in that morning and wondered what went on. But we left a message and she thought it was pretty funny.
Here is our recipe for our Balinese blood sausage. You can ask your butcher for fresh blood and sausage skins. We love Balinese blood sausage as it has so many lovely spices.
1 onion, finely diced
2 tbs of olive oil
1/3 cup of whipping cream
¼ cup of breadcrumbs
2 eggs, lightly beaten
1/8 tsp fresh thyme
½ a bay leaf, crushed
Salt and black crack pepper
225g high quality pork fat
500ml fresh pork blood
Fresh pork intestines for casings
½ tsp of coriander seeds
½ tsp of galangal, freshly grated
½ tsp ginger, freshly grated.
METHOD: Heat olive oil in a frypan, then add onions and fry gently without browning - allow to cool slightly.
Combine all ingredients, including pig's blood, into a bowl and mix well. Fill casings only ¾ full - tie casings. Bring a large pot of water and milk (half/half) to the boil.
Remove from heat and submerge the sausage. Now return back to a very low heat for 15 minutes.
Test the sausage is done by piercing - if blood comes out, allow to cook for a further 5 minutes - remove from pot and allow to rest. To serve blood sausage, slice into thick pieces, grill for a couple of minutes to form a crusty coating.
Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au or find them on Facebook - Dan & Steph - My Kitchen Rules and Instagram - danandsteph13.