Korean food is not so much underrated outside the country as not rated at all. Barbecue and kimchi are the only foods that have caused even a slight blip on the radar.
Inside Korea, however, food is a universal obsession. In Seoul, each popular dish has its own “town” – a street filled with restaurants all serving their versions of that particular food.
Blood sausage stuffed with noodles (sundae)
Soondae Photograph: Alamy
The dish Sundae is a dish best eaten with your eyes closed. Pig intestine casings stuffed with a mixture of vegetables, cellophane noodles and pig’s blood don’t make for a visually pleasing meal, but they’re rich, flavourful and surprisingly addictive. Sundae is student food, and a trip to Sundae Town (a bustling building packed with vendors, rather than a street) is where you’ll see them being enjoyed – chopsticks moving rapidly between plate and mouth, and a cheap bottle of soju (rice wine) close to hand.
NB: The spelling sundae, soondae appears more correct.
Now, I know what you’re thinking…
You’re not allowed to cook faggots, it’s sexual discrimination.
The days of burning witches, heretics and politicians at the stake are gone, although it’s a pity about the politicians…
Faggots are like meatballs made from meat off-cuts and offal, especially pork. A faggot is traditionally made from pig’s heart, liver and fatty belly meat or bacon minced together, with herbs added for flavouring and sometimes bread crumbs. The meat is shaped in the hand into balls, wrapped with caul fat , and baked.
Traditional fare from Wales and the English Midlands.
Faggots can be made from a variety of meats.
Not limited to pork and venison (above), but also black pudding…
BLACK PUDDING FAGGOTS AND STOUT GRAVY
A traditional faggot is wrapped in caul fat to hold it together. Increasingly difficult to get hold of, this thin membrane of fat is replaced here by an outer casing of bacon.
pork belly 125g
lamb’s liver 250g
black pudding 100g
garlic cloves 2
fresh white breadcrumbs 50g
streaky bacon 12 rashers
stout, or other dark beer 500ml
Set the oven at 180C. Peel and chop the onion. Cut the pork belly up a little and drop it into the bowl of a food processor, then blitz with the onion and lamb’s liver till coarsely chopped. Add the black pudding and blitz very briefly, then tip into a large mixing bowl. Crush the garlic and add it to the meat, together with a generous grinding of salt and white pepper. Mix in the breadcrumbs.
Divide the mixture into six equal amounts. Place them on a work surface and roll loosely into balls. Wrap each with two rashers of bacon, overlapping, around the outside of the meat, leaving the top of each open, then secure each with a couple of cocktail sticks. Transfer carefully to a roasting tin or baking dish.
Pour the stout into the roasting tin and bake for 35-40 minutes, till the tops are lightly crusted. Check the seasoning of the liquor in the pan before serving.
You will need:
1 large square piece of belly pork
3 pieces fresh morcilla
Salt and pepper
Now for the how to do, check out RECIPE FROM SPAIN:
And you should have something like this…
Quite coincidental, but news of black pudding making a come back appeared the day after my first post on
Awful Offal Foods.
It seems that black pudding is returning, at least in Britain.
Black pudding is back on the menu, thanks to austerity and celebrity chefs
TV recipes and hard times bring new boom in sales of traditional sausage described in some quarters as ‘Lancashire viagra’
Black pudding may be as integral to British culinary culture as fish and chips, spotted dick and the Sunday roast, but – perhaps due to queasiness over its main ingredient – it has languished at the bottom of the nation’s collective shopping list for years.
But now, through a combination of celebrity chef endorsements and economic austerity the “blood sausage” is enjoying a sales boom. Producers of traditional black puddings, from the Outer Hebrides to the rolling foothills around the Lancashire valleys, say demand for their product has soared by up to 25% over the past year.
Duncan Haigh, owner of Arthur Haigh, near Thirsk in North Yorkshire, which makes the award-winning Doreen’s Black Pudding, had to build an extension to his premises in order to cope with demand.
“Black pudding is not just for breakfast any more,” Haigh said. “A lot of chefs are using it because they realise it brings richness to a dish. It’s now found in starters and main courses.”
Depending on the regional variation, black puddings contain a mix of dried blood, salt and rusk.
Some producers prefer ox or sheep blood to that of pigs while others employ suet and oatmeal in their recipes. But whatever the outcome, traditional black pudding makers keep their exact contents a closely guarded secret.
Chadwick’s Original Bury Black Pudding has been making its distinctive puddings since 1865. The firm’s stall on Bury market, Greater Manchester, is a local tourist attraction.
Source: The Guardian Read more
Black pudding is not new, in fact it can be traced back to the time of Homer – ‘The first known written mention of black pudding was as early as 800 BC when it appeared in Homer’s classic The Odyssey. In book twenty of his great canon, Homer wrote “As when a man besides a great fire has filled a sausage with fat and blood and turns it this way and that and is very eager to get it quickly roasted…”.’ – Blackpudding.org
Black pudding, or its various forms have been used by nearly every race on Earth at one time or another; from the ancient Romans and Greeks to the Mongols of Genghis Khan. and beyond.
It has featured in royal banquets, been a staple of the poor, it has raised religious argument and featured in literature and television.
You want to know more, then try Wikipedia and the .org link above.
The mention of blood as food immediately conjures up images of blood-sucking vampires biting into the necks of nubile virgins. However, you don’t need to be a vampire, real or imagined, to like animal blood.
Most cultures eat blood in one form or another and blood puddings (boudin) are made all over Europe. The filling for boudin is basically pig’s blood and fat, although the Irish use sheep’s blood for drisheen (their version of boudin). In France, they may add onions, chestnuts or small cubes of cooked head meats. In Spain they add rice and in Scotland oats. Whatever the mixture, it is seasoned with spices and herbs, funnelled into intestines and cooked very gently in a broth. In Iceland, where the women make a lot of blood sausages during the slaughtering season in the autumn, the sausages are pickled in whey-barrels.
Boudin is not the only edible blood product. In Spain, congealed blood is sold in blocks for people to use in different ways. The most common use is for it to be diced and sautéed with onions to serve as a tapa (encebollada in sangre). In Thailand, people add cubes of congealed blood to fish tripe soup. In France, they have Sanguette, a speciality from the Languedoc which was very common when chickens were killed at home. It is still prepared in some rural areas. The chicken is bled over a deep plate. Then the blood is seasoned with crushed garlic, chopped parsley and sometimes sautéed cubes of lean bacon and left to congeal before being fried in a little lard. The pan is deglazed with a little vinegar and the resulting sauce poured over the sanguette.
A very different version of sanguette is made in the Béarn. The Béarnais prepare theirs with the boiled cheeks, tripe and spleen of calf. These are diced and sautéed with cubes of congealed calf blood. When the meats have coloured, chopped onion, garlic and parsley are added. A little flour is sprinkled all over, some stock added and the whole dish is simmered for about half an hour. Towards the end of the cooking, sliced cornichons and capers are added.
The blood of hare, rabbit or chicken is also used to thicken sauces in civet dishes and others. Brazilian chicken in blood ‘frango ao molho pardo’ is similar
to a chicken dish from the Nivernais called poulet en barboille, where the chicken is first cooked in red wine with bacon, baby onions and lots of garlic. When cooked, the sauce is thickened with the blood that was reserved for that purpose.
In Italy, pig’s blood is used in a sweet preparation, sanguinaccio, which is found with some variations in Calabria (al cioccolato, when it is cooked with milk, sugar, cocoa powder, almonds and cinnamon, or con il riso, when it is prepared with rice, sugar, raisins, cinnamon and lemon zest). Sanguinaccio is also found in Campania (alla napoletana, where the blood is cooked with milk, chocolate, sugar and candied fruit). A version also exists in Sicily where it seems to have its roots in Arab cooking as I found the recipe in a book called La Cucina Siciliana di Derivazione Araba. The French also have a sweet boudin, from the Nord Pas-de-Calais region, boudin à la flamande which dates back to the late 18th century. The blood is seasoned with onions, salt, ginger, cloves, pepper, sugar and cinnamon, then finally raisins are added.
The Norwegians also use blood to make savoury cakes while the Japanese dry the blood of rattlesnakes to sell as an aphrodisiac.