A spicy creole-inspired blood sausage made with wild rice, onions, herbs and spices.
Mixing, packing, poaching and cooking2hrs
Course: Appetizer, Snack
Cuisine: American, Creole
Keyword: Blood Sausage, Parched wild rice
Sheet trays or cookie sheets
Large mixing bowls with 2-3 gallon capacity
4lbsground meat from the same animal as the blood
1lb4 cups finely diced yellow onion
1lb4 cups sliced green onion
50gramsor 2 tablespoons kosher saltplus more to taste (see note)
natural hog casing37 mm size
6cupscooked wild ricedrained well, preferably day old
1cupfinely chopped fresh Italian parsley or cilantroroughly 2 bunches
5cupsblood from lamb, chicken or pork
1.5Tablespoonscayenne pepperor to taste
1/2cupvery fine wild rice floursee note
Cook the wild or other rice the night before, it's better if it's dried out a bit.
Saute the yellow onions and garlic lightly in the oil with the paprika and cayenne and cook in the lard for 15 minutes on medium-low, until the onions are completely cooked. Stir in the green onions off the heat and allow them to wilt.
Cool the onions and reserve.
Blend the sausage and adjust the seasoning
Combine the onion mixture with the ground meat, and remaining ingredients.
Cook a little of the mixture to double check the seasoning and adjust as needed, then pack into casings. Chill overnight to hydrate the flour and make it easier to case (optional).
I like to keep the blood sausages around 2 feet, so they can fit easily into a pot of simmering water.
Poach, portion and store
Poach the sausages in simmering, lightly salted water until hot throughout, and firm, about 10-15 minutes, then dry, portion, vacuum seal and freeze.
To serve the sausages, cut them into thick coins and fry crisp. Nothing could be better with eggs.
On Salt For the salt, I suggest 50 grams as a starting point to make it easy since blood sausage can be messy, but the most trustworthy way to season sausage is by weight. Typically use 1-1.5 % weight of salt. To do that, measure the complete sausage mix in grams, then multiply that by .01, then add that many grams of salt. Mix and cook a small piece to taste the seasoning (it should be well seasoned) and continue adjusting until it tastes good to you.Wild rice and wild rice flour I use wild rice, but you could easily substitute the same quantity of white rice, just try to let it be day old so it's dried out a bit. The wild rice flour is optional, but makes the mixture easier to handle. To make wild rice flour, grind wild rice in a spice grinder until as fine as possible, sifting is optional.Warm spices and herbs Fresh or dried marjoram is traditional here, but fresh oregano is a good substitute, consider adding some. If it's fall and I don't have access to fresh herbs, I may add warm spices, especially quatre epice (equal parts cinamon, clove, nutmeg and black pepper) just a tiny amount--1-2 teaspoons for this entire batch would be fine.