La Antioquia black pudding It is one of the most emblematic sausages of the region. It is made from pig's blood as one of its main components and is among the preparations traditionally offered by the gastronomy of that South American country.
Simple to prepare, the Antioquia black pudding is consumed by locals and visitors who value the spectacular flavor that the result of mixing fresh pig's blood with other components such as rice, lard and onion. All introduced in pieces of the intestine of the pig, which serves as a container for the materials and their own flavors.
In this article dedicated to this exquisite dish, we will inform you about the ingredients that are normally used in its preparation and also the step by step that must be followed to make them. Likewise, we will advise you some actions to achieve better results, we will point out things that you may not know about these black puddings and we will tell you about their history, which is always interesting to know.
History of Blood Sausage Antioquia
The historical journey of this dish seems to have begun in ancient Greece, due to a mention made of blood sausage in the texts of the Odyssey, written by Homer, a prestigious Greek poet and writer.
Other testimonies locate the origin of this dish in Spanish lands, specifically in the city of Burgos, where it was configured as a result of the evolution of the gastronomic heritage in that place. In Spain, blood sausage acquires presentations that give it a lot of prestige as an appetizer or as an excellent alternative in the world of Spanish tapas. From there and after the long years of the conquest, this product was brought by the Spanish to American lands.
In this way, it began to be known and consumed in various countries, including Colombia and Venezuela. In Colombia, blood sausage was incorporated into the gastronomic proposals of various regions of the country. But its popularity is outstanding in the department of Antioquia, located in the northeast of Colombia. This article is dedicated to that famous blood sausage from Antioquia.
Antioquia Black Pudding Recipe
The Antioquian Blood Sausage
Plateau Lunch.
Cooking Colombian
Preparation time 2 hours
Cooking time 2 hours
Total time 4 hours
Servings 5
Calories 560 Kcal
Ingredients
The ingredients used in the preparation of the Antioquia black pudding are the following:
- One and a half liters of pig's blood and the same amount of water.
- Pieces of intestine or pig casing
- Half a kilo of cooked rice.
- A kilo of bacon.
- Two tablespoons of very finely chopped mint, the same with two tablespoons of pennyroyal, two of parsley and a small bunch of coriander.
- Five onions, 2 tablespoons of pepper, 4 of cornmeal and two of vinegar.
- Four cloves of garlic, 2 tablespoons of cumin, 1 tablespoon of powdered oregano and salt to taste.
- Thread or wick to tie.
Preparation of the Antioquian Blood Sausage
Once all the ingredients are available, including previously cooked rice, a container with well-seasoned and already boiling water, the chopped seasonings as required by the recipe, we proceed to assemble the black pudding. For this we provide you with the step by step that will lead you to excellent results:
Cook the rice with all the seasonings that are usually used to cook it. It should be sufficiently cooked, the grains soft and very moist when stirred. Let cool.
While still fresh, salt and vinegar are added to the pig's blood so that it does not curdle. Its good condition determines the success of the procedure.
The pig's guts should be soaked for several hours in water with enough lemon. Then they must be rinsed on both sides, internal and external, with abundant water, and place it so that the water drains. They should dry very well. Then one of its ends must be tied. The amount of casing is used according to the amount of black pudding to be prepared, with some slack in case a piece breaks when handling it.
In a container, which should preferably not be metallic, all the ingredients are poured and stirred until a thick and very homogeneous mixture is produced. Take care that there are no lumps of cornmeal.
With the support of a funnel, the casing is manually filled with the mixture so that it is not too heavy, since the casing tends to contract during cooking. The loose end of the casings is tied and they are cooked for two hours, uncovered so that the casing does not burst, and over low heat. It is customary to previously prick them with a thorn from the orange bush.
The water where the Antioquian black puddings are going to be introduced to cook must be boiling, and contain some types of species such as oregano, bay leaf and thyme.
After two hours of cooking, they are hung in a cool and ventilated place. When they are completely cold, they can be refrigerated.
The portions to be consumed are separated from them.
Tips to make a delicious Antioquia black pudding
In addition to what is established in the recipe itself, there are recommendations that experience indicates must be taken into account to make delicious Antioquian black pudding:
- The rice used in this preparation must compact the black pudding, so it must be cooked until it softens enough, trying to leave it with a certain degree of humidity.
- One of the secrets so that the black puddings taste good is to wash the pig's guts very well.
- The pig's blood to be used must be fresh, recent. It must be protected from polluting agents that may induce its decomposition.
- Black puddings should not be consumed beyond the time that uninterrupted refrigeration guarantees that they are kept in good condition.
- During the preparation of the Antioquian black pudding Great attention must be paid to the hygiene of the containers and utensils used.
Did you know….?
The composition of the Antioquia black pudding transforms it into a source of iron, protein and carbohydrates. Contrary to what may be thought, its fat content is relatively low.
