Using fresh blood

[Kentish]

Hi all. Does anyone have experience collecting/using fresh blood for making black pudding? I home slaughtered a hogget yesterday and got a good bleed into a stainless stock pot, but immediately the blood was in the pot, it coagulated into a soft gelatinous block with only a free little liquid underneath it.

Is this normal? Is it safe to use or a bad omen? I assume it’s ok since it happened fairly instantaneously and so I guess not a pathological process, but just curious if anyone can confirm.

Thanks as always!

 

[weblyish]

Absolutely normal for it to congeal almost instantly unless you keep it constantly moving and work quickly until it is soaked into your mix

The first time we did a sow at my father in law's I was ready with a saucepan and ladle to stir it
The slaughter man just laughed and got me a huge bucket and indicated I'd be up to my elbow in it so had better wash my arms
He wasn't wrong
Weird and tiring experience

If yours has gone solid it can still work for black pudding etc use a stick blender or just mash the hell out of it but ive been told it is grainy in the final product. No experience personally

 

[Kentish]

Thanks. I may as well give it a go anyway, and update you on any graininess. Worst case the dogs will be very happy

 

[Sellars]

Many years back when I helped with sheep and the blood was collected for black puddings, the technique was for one to kill and bleed and another to collect and stir the fresh blood using a hand and adding salt. I was told the warmth of hands helped the process. After a few minutes stirring, the blood stayed liquid. The amount of salt wasn't measured exactly, probably a tablespoon per bucket.

 

[VSS]

Hi all. Does anyone have experience collecting/using fresh blood for making black pudding? I home slaughtered a hogget yesterday and got a good bleed into a stainless stock pot, but immediately the blood was in the pot, it coagulated into a soft gelatinous block with only a free little liquid underneath it.

Is this normal? Is it safe to use or a bad omen? I assume it’s ok since it happened fairly instantaneously and so I guess not a pathological process, but just curious if anyone can confirm.

Thanks as always!

You need to add a little salt and keep on whisking it, otherwise it'll naturally coagulate very quickly.

 

[gelert]

Sorry, I posted in the wrong section.

 

[Kentish]

Doesn’t look half bad for a first attempt. Definitely smells distinctly sheepy compared to your common or garden black pudding

 

[Kentish]

definitely less close grained than a shop bought one, possibly due to the coagulation, but no complaints about texture or flavour. Served with homegrown courgette and an egg from my main duck, professor quackles