Special Halloween recipe: destructured blood sausage with beet and redcurrants

10/28/16

This weekend, ice your guests' blood with this draculesque recipe! Despite its terrifying appearance, this recipe is 100% edible and, above all, 100% delicious.

Preparation: 15 min - Cooking time: 1h

Ingredients

Serves 4

60 cl pig's blood
2 onions
1 clove garlic
75 g pork belly, trimmed
10 g salt
1 pinch 4-spice blend

2 cooked beets
1 capful white vinegar
1 egg white
1 tsp. cornstarch
1 pinch pepper
Redcurrants for garnish

Preparation

-Preheat oven to 95°C (th. 3-4).

- Pour the bloodinto a bowl and set aside. Some say the recipe stops here, but we wouldn't recommend it.

-Chop onions and garlic. In a hot frying pan, pour in 1 tbsp. olive oil and sauté the garlic and onion over a very low heat so they don't color. Chop the pork and stir into the onions and garlic for 2 min. Mix the pork with the onions/garlic, savory, salt, pepper and four-spice mixture in a bowl.

-Pour the vermeil liquid into a tart tin and bake for 1 h, then leave to cool to room temperature. Cut the preparation with a cylindrical pastry cutter, reserving the sections for dressing.

-Cut each beet into a large cube. Then slice into thin strips and, using a cylindrical cookie cutter, cut the slices into disks. Set aside. Centrifuge beet offcuts to extract the very essence of the beetroot.

- Dissolve 1 tsp cornflourin a bowl of water. In a saucepan over very low heat, warm the beet juice and add the cornstarch. Whisk until well incorporated and reserve the juice.

Presentation

Place 5 pieces of blood sausage on eachbright white plate, then coat lightly with the beet juice so that the liquid runs down the plate. Decorate the plate with beet discs and redcurrants.

*Fresh blood is easy to obtain from a butcher. Just ask him to reserve the quantity needed for the recipe a few days in advance.

Recipe published in Gastronogeek by T. Villanova and M. Léonard, éditions Hachette Cuisine.