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Thursday, April 5, 2012

BORONO, BLOOD PUDDING, A SECRET DELIGHT OF THE SLAUGHTER

Boronos Entero antes de Freir

(Whole Borono before Frying)
Photo by: jlastras
emberzado (as it is stored wrapped in brezas, cabbage leaves), Eng blood pudding made in the Cantabria and Asturias. It is unknown in other parts of Spain. It cannot be considered to be a sausage as the mixture is not stuffed in the animal’s intestine. It is similar to blood sausage as it has common ingredients, blood, onion and seasoning. The big difference is that the blood is mixed with flour until it has the consistency of dough. After sitting for one or two hours it is kneaded and molded into small oval shaped balls to which lard has been  added and they are boiled like blood sausage until cooked in a huge copper caldron. It is a typical dish prepared during the pig slaughter and served directly from the pot in the area of Santander. As with other products from the slaughter, boronos are made the same day of the slaughter and children or adults give some to neighbors, friends and family or serve them at the meal celebrating the slaughter. They can be fried like blood sausage just before serving but unlike blood sausage, they are served with sugar sprinkled over them and with cold milk to drink in Cantabria. In Asturias they are served with fried apples. Another version is to make them with honey instead of lard and serve them for breakfast. [ES: “El Borono.” Nov 13, 11; ES: Ilastras. Jan 6, 09; and Madrid. 1980:10:19:20]
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BORONO, BLOOD PUDDING, A SECRET DELIGHT OF THE SLAUGHTER IN NORTHERN SPAIN FROM THE ARCIVES OF THE MEDIEVAL SPANISH CHEF


Boronos Fritos con Azucar

(Boronos Fried with Sugar)
Photo by: jlastras 
Ingredients

3 1/3 lb lard
½ lb suet
6 ½ lb onions
2 qts fresh blood
wheat flour (cornstarch is used today with a handful of wheat flour)
a few sprigs chopped parsley
1 tbsp oregano
1 tsp pepper
salt to taste

Preparation

In a large tub, preferably earthenware, put the blood (and a little water so that it does not coagulate), salt, the onions well chopped, the lard and parsley.

Add the flours to make the dough letting it have a spongy consistency, not too dry. Let sit for two hours for the flavors to blend.

Mold the boronos by hand.

Put them in boiling water, one by one not letting them touch each other. First they will fall to the bottom but then come up to the top.

Gently boil 1½  hours.

When ready for consumption gently fry with a little olive oil if desired. Serve with sugar sprinkled over it, fried apples or today mashed potatoes.

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