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32 responses to “Pork Blood Pasta”

  1. Garrett

    Looks super tasty! Thanks for the leftover pork blood by the way! =D

  2. Deborah

    As always, delicious & informative! I’ve been reading your blog for awhile via Google Reader and I’m really sad that the posts don’t show up full text anymore, since I almost never click through to sites.

  3. Michael

    Tremendous post. Thanks for your work.

  4. Paula

    My husband grew up in Germany and loves blood sausage, but I don’t think he’s had blutnudeln, which he would probably like.

    However, I’m not making it for him. Blutwurst gives me the willies.

  5. Charles G Thompson

    I love blood sausage — ate and cooked it often when I lived in France so this doesn’t seem like a big leap to me. I also have that amazing book. I do appreciate your comments about what it was like eating it, texture, flavor, and so on. I think with blood sausage the animal fat mitigates the copper/mineral/blood flavors somewhat. Still intrigued to give this a try.

  6. homegrown countrygirl

    I couldn’t look away. I wanted to look away. I just couldn’t. And I’m glad I didn’t because your description was fabulous, as always.

  7. christin

    Gonna have to pass on pork blood but grass fed beef blood….MMMmm!!

  8. Marshall from Rangeland

    “It’s not so bad. It’s not that bad.”

    Little Red Dawn for your afternoon….

  9. Tamar@StarvingofftheLand

    Damn would I have liked to have tasted that. It’s a fascinating dish — one that helps use up every part of the animal, and one that I’m unlikely to ever make myself.

    Ah, well. It’s not the first time I’ve lived vicariously through HAGC.

  10. Cork @ Cork's Outdoors

    If I wasn’t so pasta and glutein avoidant I’ve be all over this, Hank: it looks delish!

    …I’m saving the blood from the pig that’ll be the main attraction at my slaughtering/butchering course this month, on the SF Peninsula, to make a boudin sec.

  11. Holden Ford

    I have some left over white tale venison kidneys from my last hunt, and would love to try and replicate the Incanto dish. How should I prepare the kidneys; a simple sear(?) and sauce for the pasta?

  12. Sarah

    Beautiful color to that dough!

  13. noëlle {simmer down!}

    What a timely post- I am currently planning to get some pig’s blood for sausages and I’m sure we’ll have more than enough left to try this as well.

    Is pig’s blood legal to sell/purchase where you live? Here in Michigan it is not, but through talking to a butcher at the farmers’ market, I have arranged to pick some up “for a school science project”. I want to do a batch of boudin noir and a batch of your morcilla.

  14. Michael C

    Great post. Fascinating to read. Stretches the culinary mind a bit (a good thing). Having said that, as much as I enjoy making pasta, I am not ready for this one just yet. You hit it on the head describing the disconnect between the intellectual and the emotional side of our approach to food.

    The blood in your pasta and your description of how you felt about eating it epitomizes honest food. And it challenges my own concepts of my own take on honest food.

    I cooked and ate a rattlesnake I killed once. It was tasty. But I couldn’t get past the fact that it was rattlesnake. I suspect that blood pasta would be the same.

    I also love making sausage. I suspect that blood sausage will be my first foray into blood food. I am not there yet. But your article has me thinking and as a result brings me closer to trying blood as an honest ingredient.

    Thank you for that.

  15. brant

    no comments, surprising given what you are presenting.

    this sounds like a definite must try at some point–on that note 2 questions

    1. since the blood makes up a large part of the flavor profile, would you consider other types of blood–or even a blood blend (thinking like a wine maker here)

    2. venison kidney, and for that matter other internal organs from deer. I hunt a lot in areas where there is CWD and all the internal organs are off limits. Is this an issue in CA which you choose to ignore or are you lucky enough to eat antlers to tail freely. If you do ignore CWD warnings are you taking special prep measures because I hate to waste so much of the animal if it isn’t necessary.

    Keep up the excellent posts and get ready for morel season….fresh asparagus/morels/trout=spring has sprung in the north east


  16. Ken Albala

    THis is ABSOLUTELY incredible. The very idea is making my head spin. MUST make some now. How about blood filled ravioli in blood sauce, with a glass of warm blood beside it? I’m obviously getting carried away.

  17. Bill Bird

    Nice title Hank. I just had to click. Way to reel me in!

  18. Lindsey B

    Any advice on where to find “oo” flour? I took a pasta class in Bologna a few months ago. Haven’t tried making it at home yet, but when I do I’d love to have the right ingredients. Maybe once I’m comfortable making tagliatelle on my own I’ll try blutnudeln.

  19. Mary Gehring

    I love it that you used blood orange in the sauce! Stroke of genius, I must say.

    I made blood sausage a few years ago after helping kill a pig on my CSA farm. I used apples, shallots, eggs, cream and herbs all from the farm in the filling.

    Poured a glass of wine in the bucket before collecting the blood, kept if from coagulating.

    Now you’ve got me thinking of other ways to use blood.

  20. Katie

    That is certainly a bowlful of awesome.

  21. No Onion Please

    Hello! It was really interesting to read your post. I found you when browsing through foodgawker and stopped thinking ouuu – chocolate pasta 😉 You see I was living for 2 years in Perugia, that hosts chocolade festival, and chocolate pasta was always there, one of the most common foods to buy.

    Anyway back to blood pasta 😉 I would never think one can actually use it for pasta. Growing up in Poland I was quite accustomed to blood sausage. We also do have blood soup (it’s called Czernina if you’re interested to google that curiousity 😉 it is made, at least in my fathers family, with duck or geese blood), but I never had the courage to try it 😉 Partially because of less than appealing colour 😉 Once I moved to Finland I have discovered yet another way of using blood (pork or reindeer) is to make blood pancakes! They are very good and are served with lingonberries jam. The more I travel the more I learn that blood can indeed be a versatile ingredient. Thanks for this post, I really enjoyed it 🙂

  22. adele

    Wow. I love blood sausage, and I would definitely be game to try this pasta, though I don’t know about making it myself. I probably can get fresh pork blood easily here in China… the question is whether I’m willing to trust the source!

  23. Graham

    Just wanted to say that I stumbled across this blog a few weeks ago, and it was this recipe that kept me coming back every couple days to read your site!

    I’m making this recipe tonight. Getting the fresh blood was a journey to a local abbattoir, but I hope it was worth it (versus buying some frozen blood down the street at the asian market). I’ll be following the recipe closely, but using my hands to roll and cut the noodles, and adding some sliced and pan fried blood sausage on top of the finished dish. I also think I’m going to crack a small slow poached egg over each serving, reducing the butter a bit as to not make the dish come across as overly creamy from eggs and butter.

    Thanks for the inspiration. If the noodles taste good, I’ll definitely be making this again!

  24. Graham

    After trying the dish out – fantastic!

    My hand-rolling could definitely use improvement, but the flavour was spot on. The noodles had the distinct mineral taste, but it didn’t overwhelm to the point where every bite was “bloody”. I will definitely make these again. Unfortunately, my temperature probe broke partway through slow poaching eggs, and I ended up overcooking them, so the texture of the egg/noodle mixture was a tad dry.

    Thanks for the idea – I can’t wait to try some other ideas from the site.

  25. Al Lawson

    Quick question – for your recipe, are the 5 oz of flour(s) by weight or volume? Want to give this a try. (I’m assuming the blood measurement is fluid ounces…)

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  27. Vicky

    WOW – I haver seriously never heard of anything like this. As strange as it is I would probably love to try this!

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  29. Brian Kerk

    I had the same question Al did (though I guess the blog author doesn’t check out the comments on these old posts) – weight or volume on the flour? 1 ounce (by weight) of rye flour is 2+ ounces in volume, makes a huge difference.

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