|The Vital Organs|
Photo from: ThePurpleHoodie
NOUMBLE POTTAGE ADAPTED FROM #CXXII QUI PARLA CON SE DEU FFER HI COURA FFREXURAT AB HOUS, pp 145-146
For 12 persons
|Binh Dan: Blood Sausage (doi...|
Photo from: Guzzle & Nosh
1 ½ qts mutton broth
3 lbs mutton offal (lungs, liver and heart)
10 oz fatty bacon
2 medium onions
4 blood sausage links
½ c toasted almonds
3 ½ oz mutton liver
1 slice bread toasted and soaked in vinegar
1 tsp fine sauce (mixed spices)
salt to taste
|pig offal soup, dujiangyan, 2009|
Photo from: momofuku ando
Wash the offal well and boil it in a pan. Once cooked remove it, saving the broth, let cool and dice it.
Dice the bacon and put it in a pan. When it starts to give off grease for the heat, add the and onions sliced thin, blood sausage and the pieces of offal to saute all together.
Chop the almonds and the liver, which has been roasted with the toast soaked in vinegar. Then dilute this with a little mutton broth and purée it in a food processor. (The recipe recommends straining it though a cheesecloth, tightly squeezing it. This is not necessary if a food processor is used.)
Cut the blood sausage into thirds or fourths. Mix all the ingredients together including spices and the broth and cook.
Salt to taste. The dish should have a taste of vinegar.
Pour into individual soup bowls and garnish with chives.
 Lladonosa pg 71: mix 25 gr (0.88 oz) ginger, 5 gr (0.17 oz) cinnamon 3.5 gr (0.12 oz) white pepper, 3.5 gr (0.12 oz) cloves, 0.750 gr (0.026 oz) mace, 0.750 nutmeg, 5 gr (0.17 oz) saffron. This was kept on hand to use when needed.