buying pig's blood, anyone got any tips?

weezl74

Hi Gingernutmeg, a few more questions...

Gingernutmeg wrote: »

I'm sure we never bought that much - it might be worth calling them and asking if they'll just sell you a kilo, they often will and although it'll be slightly dearer per kilo you won't have the hassle of storing 50kg of dried blood in the house (imagine explaining that one to the police lol). If they won't help, I'm sure one of the smaller companies would. great tip, will try that defo

Baking wise, we used to bake it in a baking bag, in a big pudding shape rather than a sausage shape. Then it was sold/cooked in big slices. Much easier than faffing with sausage skins. It is fairly strong smelling while it cooks though, definitely one for open windows. what is a baking bag and where can I get one?

edit - just looked and you can get a kilo for £3.50 here. brill, thanks for that!

Weezl x

Gingernutmeg

Baking bags - they're heavy duty plastic bags that you can cook food in, they keep the food moist (and save you cleaning the tin, and the oven ). Butcher's supply companies sell them but they can quite dear - I think they're often sold as cooking bags, or roasting bags. You might be able to find them locally, I'm sure I've seen them in cookware shops. Either that or you could ask at a local butcher's or deli, if they cook their own meats then they possibly will use these, and they might sell you the odd one. We used them for the black pudding as it ensured that it kept its shape, and didn't get too crusty on the outside during cooking.