My good friend Stevie Squwetrzz got me thinking with his recent Boudin
question. Some people like Hurka. We called sausage made with blood
and rice Hurka, although that, according to Wiki is not the proper
name. I tried it once, and once was enough. It didn't take.
Although I liked commercial blood sausage; don't know if you can even
get it anymore.
Anyone have Hungarian blood and rice sausage and lived to tell the
tale?

On Tue, 5 Mar 2013 06:27:12 -0800 (PST), A Moose in Love
> wrote:

>My good friend Stevie Squwetrzz got me thinking with his recent Boudin
>question. Some people like Hurka. We called sausage made with blood
>and rice Hurka, although that, according to Wiki is not the proper
>name. I tried it once, and once was enough. It didn't take.
>Although I liked commercial blood sausage; don't know if you can even
>get it anymore.
>Anyone have Hungarian blood and rice sausage and lived to tell the
>tale?
I believe that I saw it on a episode of Diners, Drive-ins and Dives.
You might check Food Network and see if they have more information or
a recipe.
Janet US

On Mar 5, 10:14*am, Janet Bostwick > wrote:
> On Tue, 5 Mar 2013 06:27:12 -0800 (PST), A Moose in Love
>
> > wrote:
> >My good friend Stevie Squwetrzz got me thinking with his recent Boudin
> >question. *Some people like Hurka. *We called sausage made with blood
> >and rice Hurka, although that, according to Wiki is not the proper
> >name. *I tried it once, and once was enough. *It didn't take.
> >Although I liked commercial blood sausage; don't know if you can even
> >get it anymore.
> >Anyone have Hungarian blood and rice sausage and lived to tell the
> >tale?
>
> I believe that I saw it on a episode of Diners, Drive-ins and Dives.
> You might check Food Network and see if they have more information or
> a recipe.
> Janet US

I don't know if you can legally purchase blood here. I know that we
tried to purchase pork lungs once and were told it's illegal to do
so. Back in the day, when we slaughtered our own pork, we had our
lungs and blood. I didn't like the pork stock that my folks made with
lungs and other offal. They liked it, I guess they were used to it.

On Tue, 5 Mar 2013 06:27:12 -0800 (PST), A Moose in Love
> wrote:

> Anyone have Hungarian blood and rice sausage and lived to tell the
> tale?

My SIL lives in Budapest 4-6 months out of the year, I could ask her.
I've never liked any blood sausage or pudding that I've ever tried so
far, so I doubt I'd like that one either.

--
Food is an important part of a balanced diet.

On Tue, 5 Mar 2013 08:00:25 -0800 (PST), A Moose in Love
> wrote:

> On Mar 5, 10:14*am, Janet Bostwick > wrote:
> > On Tue, 5 Mar 2013 06:27:12 -0800 (PST), A Moose in Love
> >
> > > wrote:
> > >My good friend Stevie Squwetrzz got me thinking with his recent Boudin
> > >question. *Some people like Hurka. *We called sausage made with blood
> > >and rice Hurka, although that, according to Wiki is not the proper
> > >name. *I tried it once, and once was enough. *It didn't take.
> > >Although I liked commercial blood sausage; don't know if you can even
> > >get it anymore.
> > >Anyone have Hungarian blood and rice sausage and lived to tell the
> > >tale?
> >
> > I believe that I saw it on a episode of Diners, Drive-ins and Dives.
> > You might check Food Network and see if they have more information or
> > a recipe.
> > Janet US
>
> I don't know if you can legally purchase blood here. I know that we
> tried to purchase pork lungs once and were told it's illegal to do
> so. Back in the day, when we slaughtered our own pork, we had our
> lungs and blood. I didn't like the pork stock that my folks made with
> lungs and other offal. They liked it, I guess they were used to it.

I think you can buy pigs blood here in the USA, otherwise Filipinos
wouldn't be able to make Dinuguan... which is something made with
blood that I actually like (when it's made by the right person).
Seasoning is everything. I don't know what the key is, but it's
probably how much or little sinigang is used.

--
Food is an important part of a balanced diet.

On Mar 5, 8:50*am, sf > wrote:
> On Tue, 5 Mar 2013 08:00:25 -0800 (PST), A Moose in Love
>
>
>
>
>
>
>
>
>
> > wrote:
> > On Mar 5, 10:14*am, Janet Bostwick > wrote:
> > > On Tue, 5 Mar 2013 06:27:12 -0800 (PST), A Moose in Love
>
> > > > wrote:
> > > >My good friend Stevie Squwetrzz got me thinking with his recent Boudin
> > > >question. *Some people like Hurka. *We called sausage made with blood
> > > >and rice Hurka, although that, according to Wiki is not the proper
> > > >name. *I tried it once, and once was enough. *It didn't take.
> > > >Although I liked commercial blood sausage; don't know if you can even
> > > >get it anymore.
> > > >Anyone have Hungarian blood and rice sausage and lived to tell the
> > > >tale?
>
> > > I believe that I saw it on a episode of Diners, Drive-ins and Dives.
> > > You might check Food Network and see if they have more information or
> > > a recipe.
> > > Janet US
>
> > I don't know if you can legally purchase blood here. *I know that we
> > tried to purchase pork lungs once and were told it's illegal to do
> > so. *Back in the day, when we slaughtered our own pork, we had our
> > lungs and blood. *I didn't like the pork stock that my folks made with
> > lungs and other offal. *They liked it, I guess they were used to it.
>
> I think you can buy pigs blood here in the USA, otherwise Filipinos
> wouldn't be able to make Dinuguan... which is something made with
> blood that I actually like (when it's made by the right person).
> Seasoning is everything. *I don't know what the key is, but it's
> probably how much or little sinigang is used.
>

The Viet restaurant we go to from time to time has Bun Bo Hue, which
has squares of congealed pig's blood -- but you have to ask for
it,because "white people don't eat that."

On Mar 5, 8:00*am, A Moose in Love > wrote:
> On Mar 5, 10:14*am, Janet Bostwick > wrote:
>
>
>
>
>
>
>
>
>
> > On Tue, 5 Mar 2013 06:27:12 -0800 (PST), A Moose in Love
>
> > > wrote:
> > >My good friend Stevie Squwetrzz got me thinking with his recent Boudin
> > >question. *Some people like Hurka. *We called sausage made with blood
> > >and rice Hurka, although that, according to Wiki is not the proper
> > >name. *I tried it once, and once was enough. *It didn't take.
> > >Although I liked commercial blood sausage; don't know if you can even
> > >get it anymore.
> > >Anyone have Hungarian blood and rice sausage and lived to tell the
> > >tale?
>
> > I believe that I saw it on a episode of Diners, Drive-ins and Dives.
> > You might check Food Network and see if they have more information or
> > a recipe.
> > Janet US
>
> I don't know if you can legally purchase blood here. *I know that we
> tried to purchase pork lungs once and were told it's illegal to do
> so. *Back in the day, when we slaughtered our own pork, we had our
> lungs and blood. *I didn't like the pork stock that my folks made with
> lungs and other offal. *They liked it, I guess they were used to it.

Calves' Lung, or Kalbsbeuschel, is very common in Austria, on
restaurant menus. This recipe, from chefkoch.de, includes onions,
carrots, leeks, celery, cream, butter, riesling wine, capers, vinegar
pickles, wine vinegar, parsley, chives, bay leaf, mustard seeds, Dijon
mustard, peppercorns, balsalmic, and salt and pepper.

½ Lunge vom Kalb
2 Zwiebel(n)
2 Möhre(n)
1 Stange/n Lauch
½ Knolle/n Sellerie
125 ml Sahne
2 EL Butter
250 ml Wein (Riesling)
4 EL Kapern
5 Gurke(n) (Essiggurkerl)
1 Schuss Essig (Weinessig)
5 Zehe/n Knoblauch
1 kl. Bund Petersilie
1 kl. Bund Schnittlauch
1 Lorbeerblatt
1 EL Senfkörner
1 Msp. Senf (Dijon)
5 Körner Pfeffer
1 Schuss Balsamico
Salz und Pfeffer
2 Liter Wasser

The lung (half) takes a lot of work. You have to remove the windpipe,
the sinews, and the fat, then boil for 70 minutes with the root
vegetables and the bay leaf. Take the lung out and let it cool. Then
remove the skin, the cartilage and the blood vessels before marinating
in a mixture of the wine, the mustard, and the balsamic for 1-2 hours.
Boil down the cooking water and add most of the other stuff to form a
sauce which you blend with a hand held mixer.

In article <44f1bbb7-fb80-4ae1-bc93-5c0ea9de2cb7
@n2g2000yqg.googlegroups.com>, says...
>
> On Mar 5, 10:14*am, Janet Bostwick > wrote:
> > On Tue, 5 Mar 2013 06:27:12 -0800 (PST), A Moose in Love
> >
> > > wrote:
> > >My good friend Stevie Squwetrzz got me thinking with his recent Boudin
> > >question. *Some people like Hurka. *We called sausage made with blood
> > >and rice Hurka, although that, according to Wiki is not the proper
> > >name. *I tried it once, and once was enough. *It didn't take.
> > >Although I liked commercial blood sausage; don't know if you can even
> > >get it anymore.
> > >Anyone have Hungarian blood and rice sausage and lived to tell the
> > >tale?
> >
> > I believe that I saw it on a episode of Diners, Drive-ins and Dives.
> > You might check Food Network and see if they have more information or
> > a recipe.
> > Janet US
>
> I don't know if you can legally purchase blood here.

UK butchers use dried blood to make black pudding, which is really a
blood sausage. It's delicious :-)

http://www.bbc.co.uk/food/black_pudding

Janet UK

On Mar 5, 6:27*am, A Moose in Love > wrote:
> My good friend Stevie Squwetrzz got me thinking with his recent Boudin
> question. *Some people like Hurka. *We called sausage made with blood
> and rice Hurka, although that, according to Wiki is not the proper
> name. *I tried it once, and once was enough. *It didn't take.
> Although I liked commercial blood sausage; don't know if you can even
> get it anymore.
> Anyone have Hungarian blood and rice sausage and lived to tell the
> tale?

On a trip to SoCal in January, I had the "black pudding" at the
British pub/shop/bakery in Santa Monica, and it was heavenly.

We eat boudin noir baked over sliced apples and potatoes a few times
every winter. Also tongue sausage sliced cold as a lunch meat.

But when I was a kid and my dad brought home kiszka or the Czech
version of same, I couldn't stand it without copious amounts of
ketchup.

The live poultry store nearest to where I grew up sold jars of duck's
blood, with vinegar to prevent coagulation, for the locals to make
czarnina, the famous dried fruit soup delicacy.

On Tue, 5 Mar 2013 19:03:18 -0000, Janet > wrote:

> UK butchers use dried blood to make black pudding, which is really a
> blood sausage. It's delicious :-)


I hate that stuff. I'm not against the blood part, I don't like the
way they season it.
>
> http://www.bbc.co.uk/food/black_pudding

No instructions for how to make black pudding there. Looking at this
recipe
<http://www.channel4.com/4food/recipes/popular-cuisines/british/black-pudding-recipe>
I see nutmeg, which might have been the culprit.

--
Food is an important part of a balanced diet.

Hey Moose..great topic. I try not to eat the blood of animals any more than can be helped since its strictly prohibited in the Good Book ya know? Moving rapidly over to Boudan Blanc..lol. I have a theory every culture on earth has a rice and liver sausage combo on the menu. Best Boudan I ever ate was made by a nice Checkz fella from West, TX where it posed as Entreneichka? (sic). Bad speeling but mighty good eating. Now I have seen some posers try to get folks to eat liverless Boudan. That just aint right. I tried a bite one time and it was horrible. Holmes Smokehouse is about the best storebought brand I can find. Kroger has it. Much tastier than the competition.

In article >,
says...
>
> On Tue, 5 Mar 2013 19:03:18 -0000, Janet > wrote:
>
> > UK butchers use dried blood to make black pudding, which is really a
> > blood sausage. It's delicious :-)
>
>
> I hate that stuff. I'm not against the blood part, I don't like the
> way they season it.
> >
> > http://www.bbc.co.uk/food/black_pudding
>
> No instructions for how to make black pudding there.

I posted it because it has a good picture of BP; a description of
ingredients (and recipes to use BP in.)

I don't know anyone who makes their own at home, probably because
Black pudding is something so many independent butchers make to their
own recipe... I buy it from mine. I also buy his sausages rather than
make my own.

Janet

Looking at this
> recipe
> <http://www.channel4.com/4food/recipes/popular-cuisines/british/black-pudding-recipe>
> I see nutmeg, which might have been the culprit.

Only a pinch in quite a large volume ?

On Mar 5, 1:58*pm, spamtrap1888 > wrote:
> On Mar 5, 8:00*am, A Moose in Love > wrote:
>
>
>
>
>
>
>
>
>
> > On Mar 5, 10:14*am, Janet Bostwick > wrote:
>
> > > On Tue, 5 Mar 2013 06:27:12 -0800 (PST), A Moose in Love
>
> > > > wrote:
> > > >My good friend Stevie Squwetrzz got me thinking with his recent Boudin
> > > >question. *Some people like Hurka. *We called sausage made with blood
> > > >and rice Hurka, although that, according to Wiki is not the proper
> > > >name. *I tried it once, and once was enough. *It didn't take.
> > > >Although I liked commercial blood sausage; don't know if you can even
> > > >get it anymore.
> > > >Anyone have Hungarian blood and rice sausage and lived to tell the
> > > >tale?
>
> > > I believe that I saw it on a episode of Diners, Drive-ins and Dives.
> > > You might check Food Network and see if they have more information or
> > > a recipe.
> > > Janet US
>
> > I don't know if you can legally purchase blood here. *I know that we
> > tried to purchase pork lungs once and were told it's illegal to do
> > so. *Back in the day, when we slaughtered our own pork, we had our
> > lungs and blood. *I didn't like the pork stock that my folks made with
> > lungs and other offal. *They liked it, I guess they were used to it.
>
> Calves' Lung, or Kalbsbeuschel, is very common in Austria, on
> restaurant menus. This recipe, from chefkoch.de, includes onions,
> carrots, leeks, celery, cream, butter, riesling wine, capers, vinegar
> pickles, wine vinegar, parsley, chives, bay leaf, mustard seeds, Dijon
> mustard, peppercorns, balsalmic, and salt and pepper.
>
> ½ * * *Lunge vom Kalb
> 2 * * * Zwiebel(n)
> 2 * * * Möhre(n)
> 1 Stange/n * * *Lauch
> ½ Knolle/n * * Sellerie
> 125 ml *Sahne
> 2 EL * *Butter
> 250 ml *Wein (Riesling)
> 4 EL * *Kapern
> 5 * * * Gurke(n) (Essiggurkerl)
> 1 Schuss * * * *Essig (Weinessig)
> 5 Zehe/n * * * *Knoblauch
> 1 kl. Bund * * *Petersilie
> 1 kl. Bund * * *Schnittlauch
> 1 * * * Lorbeerblatt
> 1 EL * *Senfkörner
> 1 Msp. *Senf (Dijon)
> 5 Körner * * * Pfeffer
> 1 Schuss * * * *Balsamico
> * * * * Salz und Pfeffer
> 2 Liter * * * * Wasser
>
> The lung (half) takes a lot of work. You have to remove the windpipe,
> the sinews, and the fat, then boil for 70 minutes with the root
> vegetables and the bay leaf. Take the lung out and let it cool. Then
> remove the skin, the cartilage and the blood vessels before marinating
> in a mixture of the wine, the mustard, and the balsamic for 1-2 hours.
> Boil down the cooking water and add most of the other stuff to form a
> sauce which you blend with a hand held mixer.

OK. I always thought Beuschel was a dish made with pork intestines.
Although, we pronounced it Beischel, so maybe they're two different
things. We never ate it at home, growing up, although my Mother told
me of eating it while she was working in Austria.