Jennifer, morcilla, in english lenguage Blood pudding is the long tradition in Spain, for example, the morcilla of Burgos date xv century, castilian and general Spain, Big tradition in sausage.
Black pudding is one of my favorite things. It's not impossible to get where I am in the USA, but I have to go out of my way to get it. The polish people around here make some good blood pudding, although it is not the same as what I am used to. Never seen a Spanish version, but then I never thought to look. Absolutely no-one I know likes blood pudding. I can't even get people to try it.
I couldn't believe my eyes when I opened your channel and saw today's video. Only last night at dinner, my family was talking about blood pudding and about Keef Cooks! How freaky is that!
They do varieties of black pudding in the Algarve that tend to be a quite sweet. It looks to me that every old boy who goes out hunting wild boar on a Saturday night has black pudding ready to sell a day or two later. I ordered some in a tapas place and the waiter said that I wouldn't like it, the cheeky get. Anyway, a couple of slices fried until slightly crispy, served on a couple of slices of very sour apple went down a treat.
It looks good; I would try it for sure. Regardless of the proportions of the ingredients, where I am from, the morcilla does not have rice (of course, it can contain it), but more importantly, the onions are boiled and ground before mixing with the rest of the ingredients. Morcilla needs a lot more blood and also crushed pork lard is missing. In the end, there is a soft and easy dough to stuff in the gut. The tasted morcilla for me is the one that is freshly made, just after boiling the gut (minute 9:24). The same fresh morcilla can be frozen (thawed and boiled again in the future to enjoy it fresh) or left to dry. The flavour changes, but it is also excellent when fried.
@@Keefcooks I suggest that you take a look at this homemade small-scale onion-based morcilla ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6JBfATRkm4k.html The channel is from my tiny Spanish village and seeks to preserve traditional recipes. The cook in this video is over 90 years old. English subtitles available in the Settings button.
I love blood sausage, in the Northern states where it is a true melting pot you can get it in the ethnic stores. My family is Russian(well now Belarus is where they were from)And Hungarian. Here in the deep south of the US you can't find it or the blood to make it. But if you want any other inside of the animal you can get it, some I haven't tried like tripe. Kidneys, hearts, liver all fine. But oh how I want some blood sausage. If I could get the blood I could make it, have a sausage stuffer machine, a grinder just no blood.
Dried blood can be used and is easily obtainable and in fact the above recipe ue ses it. The recommended usage is usually one part dried blood to 4/5 parts non-chloronated water. I must admit that I prefere a MORCILLA with pork in it though and If it does not have meat in it to me it's just Black Pudding. Not that I have any objection but it's just not my thing as, Morcilla !!
Blood pudding is one of the few things that i really dont fancy eating. I have had black pudding a few times i just dont like the flavour. Thanks for the video though. Tong masters do have some lovely "odd" things thats where i get my cheese powder! If you want to up the cheesiness in something use cheese powder. Parmesan reminds me of baby sick so i use cheese powder as a replacement.
Basically the same process ans a MEAT FIILLED MORCILLA but with different additives. I always use DRIED PIGS BLOOD at a rationof 1 part dried blood to 4/5 parts unchlorinated tepid water -ONE because it's easily available TWO I truly cannot tell the difference and THREE It's been HEALTH checked I alsdomix the dry ingredients and let stand for a better infusion before I finally add the BLOOD MIX. Experimentaion is the key for different flavour emphasis - that's what artisans do after all.!! Don't get tied up to to rigid recipes. Using dried blood mix you can knock up a kilo or so at a time until you hit that Sweet Spot that make YOURS different!!
I am in Malaysia they do blood with some street food, usually pigs blood not a black pudding it is more like a jelly had it with ducks blood and that's not to my taste.
Can anyone else hear that continuous high frequency squeaking noise that runs through the entire video? It reminds me of the sound of a tape head, which is strange because this is likely not recorded on tape. Even nvidia RTX voice can't suppress it.
Didn't you complain about this on a previous video? As I've explained, I can't hear it because of my age. I'm also not an audio engineer but If you can see it on a spectrogram , maybe you could tell me what the frequency is and I'll see if I can get rid of it for future videos. Although I have to say, I'm not exactly swamped with people complaining about this.
Can you reply to my last comment please? Otherwise we'll never get anywhere and you'll just keep on complaining about a 'problem' that seemingly no-one else has.
Good Irish breakfast to ever easy eggs some beans on the side some blood sausage good Irish pudding some Irish sausages the good smell of good fat back nothing like a good Irish breakfast on the side good Irish pancakes and it fully loaded corned beef and hash can't wait to get an Irish woman or a native American woman good old Puerto Rican blood sausage just like a Cuban woman your favorite
you all prolly dont care but does anyone know a way to get back into an Instagram account?? I stupidly lost the login password. I would love any assistance you can offer me
Looks awesome but love my black pudding. Would greatly appreciate it if you would make it for us. 👍 Unable to find anyone left here that can make a half decent black pudding, they've all gone back home 😖🏴🇿🇦
@@Keefcooks Consuming blood in any form has never appealed to me. Maybe I'm not enough of a vampire. While I find the vast majority of your recipes appealing, I'll pass on this one.
@@HansDelbruck53 If you eat meat of any kind you are consuming blood. Its kind of part of it. But each to their own - if you don't like it then all the more for me!
@@willcarter270 I didn't come to the video. The video came to me via a RU-vid recommend. It's not the creation that offends, it's the concept of consuming blood or any bloody concoction.
