Blood Sausage with Pear

Adapted by
November 2008
Yield: 4 Servings


3 tablespoons sourdough bread, crust removed
½ cup cream
5 ounces fatback, cut into a ¼-inch dice
1 tablespoon butter
¾ cup minced onions
1 tablespoon flour
2 tablespoons chopped thyme
4 tablespoons spice blend
6 tablespoons carrageenan
6 tablespoons fine sea salt
½ tablespoon milk
2 cups pig's blood
½ cup ⅛-inch diced pear


Soak the bread in cream until very soft, and blend the mixture till smooth. Blanch the fatback in boiling water for about 25 minutes, until it’s soft all the way through, and reserve. Melt the butter in a saucepan, and sweat the onions in butter. Add the flour, thyme, spice blend, carrageenan, salt, milk-bread mixture, and fatback. Add the pig’s blood and gently mix using rubber spatula until the protein starts to thicken. Add the pear and remove from the heat. Transfer the mixture to a plastic Cryovac bag. Preheat the CVap to 85°C on the 0 browning setting, and set the timer for 45 minutes. Transfer the sealed blood sausage mixture to a perforated pan and put it into the CVap. Remove the blood sausage mixture from the CVap and lay another hotel pan on top of the bag to flatten it. Transfer the hotel pans to an ice bath, making sure the bag stays flat. Preheat the CVap to 68°C, on the 3 browning setting. When cool, cut the blood sausage into 3.5-ounce portions and transfer to a silicone baking mat on a sheet tray. Cook in the pre-heated CVap for 12 minutes. Remove and dust the top of the sausage heavily with sugar. Using a butane torch, brulée all the tops. Plate the finished blood sausage.