Blood Pudding

Black Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

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These  pretty babies are a happy concoction of some of my beloved food items :
Blutwurst ( black pudding/blood pudding/morcilla), Swabian potato salad (schwäbisher kartoffel salad), röstzwiebeln (smothered or fried onions), good quality mustard, fiery chilies, and thin sheets of dough to wrap it all and bake to crispy goodness. 🙂
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Bon Appétit !   Life is Good !
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Click here for  Schwäbischer Kartoffelsalat (Swabian Potato Salad)
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Click here for a very different kind of  Potato Salad  on  ChefsOpinion
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P.S.
For this dish I have used  Argentinian style morcilla, which is widely available here in South Florida. A better fit would be  Schwäbishe  blutwurst, which melts when heated and spreads out better within the crispy wrap. But taste-wise, the morcilla I used is about the same.
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P.P.S.
I love to serve this with hot chilies to cut through the richness of the filling. If this is too spicy for you, serve the turnovers with a side of green salad.
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Blood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

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Blood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

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Blood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Choucroute Garnie (Kleine Schlachtplatte)

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Today’s  late lunch / early dinner has send me way back to my day’s of gluttony. I will have to live on apples for the next few days to make up for today’s culinary excess, but it was well worth it 🙂
After a few days of eating mostly fruits and vegetables, my cravings for some hearty soul food got the best of me and I gave in to my innermost desires of preparing and enjoying a beautiful “Choucroute Garnie”, also known in some parts of Swabia as “Kleine Schlachtplatte”.
(A “Kleine Schlachtplatte” consists of sauerkraut, boiled pig such as belly, loin, or knuckles, sausage such as blood pudding, fresh liverwurst or knackwurst and bread or potatoes – as opposed to a real  “Schlachtplatte”, which is eaten only on the day of butchering and processing a Hog and usually consists of sauerkraut, boiled pigs head or belly, fresh liverwurst and fresh blood pudding. Obviously, I had to make do with a “Kleine Schlachtplatte” today, which nevertheless was divine and deeply satisfying.
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Bon Appetit !   Live is Good !  (And sometimes fattening) 😦 🙂
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More on  Choucroute Garnie
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More on Schlachtplatte
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Choucroute Garnie  (Kleine Schlachtplatte)

Choucroute Garnie (Kleine Schlachtplatte)

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Choucroute Garnie  (Kleine Schlachtplatte)

Choucroute Garnie (Kleine Schlachtplatte)

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Choucroute Garnie  (Kleine Schlachtplatte)

Choucroute Garnie (Kleine Schlachtplatte)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Morcilla And Garbanzos

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Friday  night I had my good friend Curtis over for dinner. I made a dish which one usually would not think of serving to friends for dinner, unless they are Latino, Swabian, Austrian (or in any other way weird) 🙂
But honestly, serving Morcilla (Blutwurst, Blood pudding, Blood Sausage, Boudin Noir) to guests requires that you either know their taste in food very well or that you are silly  and take a great risk and probably end up ordering take-out pizza:-)
However, Curtis was happy with the dish and so were Bella and I. I actually  thought it was wonderful and very special.
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Bon Appetit !   Life is Good !
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For the 1907 Movie “La Course A La Saucisse”, click here 
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Morcilla And Garbanzos

Morcilla And Garbanzos

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Morcilla Image property of : La Course à la Saucisse

Morcilla
Image property of :
La Course à la Saucisse

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Preparation :
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saute dice onions in garlic oil, add morcilla, saute until sausages disolve, add garlic paste and heavy cream, simmer for one minute, add garbanzos, grape tomatoes, chilies and scallions, simmer until heted through, remove from heat, check / adjust seasoning (if necessary add some kosher salt and freshly ground black pepper

saute dice onions in garlic oil, add morcilla, saute until sausages dissolve, add garlic paste and heavy cream, simmer for one minute, add garbanzos, grape tomatoes, chilies and scallions, simmer until heated through, remove from heat, check / adjust seasoning (if necessary add some kosher salt and freshly ground black pepper

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saute blanched small potatoes in olive oil, season with kosher salt and cayenne pepper

saute blanched small potatoes in olive oil, season with kosher salt and cayenne pepper

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add two generous slices of avocado to hot serving plate

add two generous slices of avocado to hot serving plate

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top with morcilla

top with morcilla ragout

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top with sauteed potatoes, top potatoes with crispy onions and scallions

top with sauteed potatoes, top potatoes with caramelized onions and sliced scallions

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Tomato Bisque , Morcilla Dumplings & Pasta

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Morcilla  lovers – this dish is a knock-out !
As far as morcilla dishes go, it does not get much better, I can assure you 🙂
I know that not everybody shares my love for morcilla, but for those who do, this soup is magic.

Morcilla –
(blood pudding, blutwurst, boudin noir, sanguinaccio, blodkorv, boldpølse, kaszanka).

If you do re-create this dish, make sure the dumplings are as light as possible but holding their shape. The should easily fall apart when lightly pressed with a spoon.
If you are not a fan of morcilla, you can use any other protein such as fish, seafood, veal, game, pork or even finely diced vegetables.

Bon Appetit !   Life is Good !

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sprinkle scallions

Tomato Bisque, Morcilla Dumplings & Pasta

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(You don’t have to watch it, just click once)   Thank you 🙂
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” Penne Rigate alla Contadino ”

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Last nights dinner, rigate alla contadino,
a rich concoction you might find at a poor farmers table.
Even at a simple farmers dinner table you can find pasta,
sausage, cheese, cream and vegetables.
With a little imagination and love for food, you can turn these
simple ingredients into a dish fit for a king   🙂
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Ingredients :

Penne Rigate,          cooked al dente, strained, reserve some of the cooking liquid
Morcilla,                   thinly sliced
Chorizo,                     thinly sliced
Peppers,                     julienned
Onion,                        julienned
Garlic,                         paste
Tomato,                      wedges
Scallions,                   sliced
Parmesan,                 grated
Hot sauce,                 to taste
Salt,                             to taste
Cream,
Olive oil,

Method :

Saute onions and garlic until translucent, add chorizo and peppers and saute one more minute.
Add pasta,cream, cheese, morcilla and seasoning, simmer and mix well for another minute.
If texture becomes too thick, add some cooking liquid until you have the desired  texture.
To serve, sprinkle with scallions and more parmesan.

Bon Appetit !   Life is Good !
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” 10 German Sausages To Know And Love “

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A helping of sausage gets you through the wurst day

by Jess Kapadia on FoodRepublic
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I learned a lot about sausage while reporting on
Germany’s Christkindlmarkts for Lufthansa USA.
I thought it was just a generalization that Germans live off them,
and that they had as many kinds of sausage as Eskimos have words
for snow (also a generalization, as I learned while researching
better ways to express Germany’s love of sausage). But it’s true.
They’re really serious about tube steak. And now I am, too.
Every region has its own particular riff on “sausage in a bun,
” like Nuremberg’s much-loved Drei im Weggla
(see slide 2) or the massive Thuringer, whose bun cannot hope to
contain it all. You can have your
sausage with potatoes or with kraut (hopefully both).
There’s a sausage for every morsel of every pig or cow,
as there should be. Here are 10 favorites I discovered wandering
around Germany’s outdoor Christmas markets.
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Knackwurst

Knackwurst, also spelled knockwurst, are short, thick sausages made of finely ground pork, flavored with plenty of garlic. The name comes from the German “knacken,” which means “to crack.” We’re assuming these sausages were named for the crackling sound the casing makes when bitten into, but it could very well be for their highly addictive qualities. Recommended served with sauerkraut and mustard.

9 more sausages HERE 

More about:

” Pasta, Morcilla & Poached Egg “

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” Pasta, Morcilla & Poached Egg “

(Morcilla = Blood Pudding, Blutwurst, Blood Sausage)

What a tasty, satifying dish. Familiar ingredients, not so familiar combination.
If you like morcilla, you’ll love this dish.
If you usually don’t  like morcilla , you will probably still like this dish  🙂

Bon Appetit !  Life is Good !
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