I talked to Lady C a while ago about starting this, and though it has taken me longer than I had hoped, finally here is the first post. ![smile.gif](http://otherkin.30.<a href="http://www.forumer.com">forumer</a>.com/html/emoticons/smile.gif)
If you are a Sanguinarian Vampire or even a Psi who occassionally gets The Thirst this is the place to look for recipes and advice that might help, or if you have any recipes/tips of your own, please feel free to add them here too.
1. If you are feeling The Thirst the first thing to do is to avoid sugary foods and anything that is high in caffienne, these substances speed up the metabolism and make the cravings worse.
~~~~~~~~~~~~~~~
2. A quick aid is to mix tomato juice with orange juice and leave it to come to room temperature. This has a slight blood-like taste, at least enough to help quieten the cravings for your taste buds, and the hit of Vitamin C helps you metabolise the iron you already have in your body, which also helps a lot.
~~~~~~~~~~~~~~~
3. Blood Sausage/Black Pudding is readily available to buy at most supermarkets, butchers, and delicatessens.
Of course for those more adventurous it is possible to make it yourself, but Pig's Blood is not the sort of thing you’re going to be able to find everywhere. You might be lucky if you check at a slaughterhouse, a specialty butcher’s, or an old-fashioned farm. It takes work to track down a reliable supply, but if you want to make your own Blood Sausage it is obviously necessary.
The slaughtering and purging or animals takes place at a lot fewer places these days and the regulations are much tighter too, so to start with I'd phone any local butchers, he might have some himself or he might be able to get some from a slaughterhouse for you. If that doesn't find anything useful then move on to farms.
If you do manage to find some here are a couple of recipes for you to try.
Blood Sausage 1 I cannot remember where this came from, as I have had it in my recipe book for ages, if anyone wants to claim this I will happily give credit to you, or remove it if you do not wish it to be here. Please contact me.
Ingredients
Sausage casings ................................... 3/4 cup finely chopped onions
2 tablespoons lard .................................. 1/3 cup whipping cream
1/4 cup bread crumbs ................................ 2 beaten eggs
A grind of fresh pepper ............................. 1/8 teaspoon fresh thyme
1/2 bay leaf, pulverized ................................ 1 teaspoon salt
1/2 lb lard diced into 1/2-inch cubes .............. 2 cups fresh pork blood
Instructions
Cook the onions gently without browning in the 2 tablespoons lard. Cool slightly and mix in a bowl with the whipping cream, the bread crumbs, the eggs, a grind of fresh pepper, the fresh thyme, the bay leaf, and the salt. Add the lard and the pork blood.
Take the sausage casings and carefully spoon the mixture in, being sure to fill them no more than three-quarters full because the mixture will swell when you poach them. Without overcrowding, put the sealed casings into a wire basket. Bring to the boil a large pan half full of water or half milk and half water. Remove the pan from the heat and plunge the basket into the water. Now return pan to very low heat (about 180°F; 82°C) for 15 minutes. Pierce each sausage with a fork to -*test*-('") and see if they are done: if blood comes out, continue to cook about 5 minutes more or until barely firm. Should any of the sausages rise to the surface of the simmering liquid, prick them to release the air or the skins might burst.
Blood Sausage 2 From Recipeland.com
Ingredients
1 1/4 qt Fresh pig's blood ......................... 8 7/8 oz Bread cut into cubes
1 1/4 qt Skim milk ................................ 1 lb Cooked barley
1 lb Fresh beef suet .................................. 8 oz Fine oatmeal
1 ts Salt ................................................... 2 ts Ground black pepper
Instructions
Put the bread cubes to soak in the milk in a warm oven. Do not heat the milk beyond blood temperature! Have the blood ready in a large bowl, and pour the warm milk and bread into it. Stir in the cooked barley. Grate the beef suet into the mixture and stir it up with the oatmeal. Season with the salt, pepper and mint. Have ready 2 or three large roasting pans. Divide the mixture between them ~- they should not be more than 3/4 full. Bake in a moderate oven -- 350 F ~- for about an hour or until the pudding is well cooked through. This makes a beautifully light pudding which will keep well in a cold larder.
To serve, split or slice, then you can either grill it or fry it in bacon fat, lard or butter, or if you enjoy varying tastes and textures here is a link for a page which contains several recipes for black pudding dishes.
Some of them are really yummy.
The Black Pudding with Baby Spinach Salad is especially good for anaemics.
Black Pudding Recipes
~~~~~~~~~~~~~~~
4. Blood Wine.
This is a simple mixture of blood and wine that is palatable, stores well in the fridge, and if made using a good red wine tastes wonderful.
Take one measure of blood (I would use Pig's blood as it tastes the most like human blood, but any animal blood would do.)
To this add three to five measures of a good chilled red wine, (the amount of wine can be varied according to your taste).
Stir this mixture gently with a metal spoon, then strain through a clean piece of muslin.
Chill in the fridge. Shake gently before serving, use as required, though one or two small wine glasses a day is usually enough. Remember this does contain alcohol and treat it as an alcoholic drink.
Do not make up large batches of this at a time as it does not keep properly fresh for longer than a few days. Keep a close eye out for curdling/separating, once it does this throw it away!
~~~~~~~~~~~~~~~
5. Blood Smoothie
For all those who prefer non-alcoholic drinks, are allergic to alcohol or are underage take the recipe above but instead or using wine use V8 fruit and vegetable juice instead. This has a fresher, lighter taste and works even better as the vitamin C in the fruit and veg help your body process the necessary minerals in the blood.
~~~~~~~~~~~~~~~
6. This is a post Lady C put in the Dining Room, which I thought I would make a mention of here as it might be of some help aswell.
Lady C's post called 'Help With Cravings'
~~~~~~~~~~~~~~~
7. Blood Pancakes from Nordic Recipe Archive
Ingrediants
400 ml pork blood ................................................ 400 ml milk
400 ml rye flour ..................................................... 2 tbsp dark molasses
½ - 1 tsp salt ......................................................... pinch of white pepper
(pinch of dried marjoram) .........................................1 small onion
butter
Instructions
If the blood is frozen, let it thaw overnight in refrigerator. Whisk together the blood and the milk. Add the molasses, salt and pepper (and the marjoram). Gradually whisk in the flour and stir until the mixture is smooth.
Cover the batter and let it rest for at least an hour, so that the flour will swell. Meanwhile, finely mince the onion and sauté it in a little butter until softened and translucent. Add the onion into the batter.
Heat a pancake pan until very hot. Generously butter the pan and pour a first batch of the batter in the rounds. Fry until the bubbles on the batter surface begin to set and flip the pancakes over. Continue frying with the rest of the batter. Serve the blood pancakes hot, accompanied by lingonberry jam or sugared lingonberries.
In Finland, pork blood is usually sold frozen, and it is available in well-equipped grocery stores.
~~~~~~~~~~~~~~~
8. Blood Soup from Cunnan
Ingredients
2.5kg Duck OR 2kg spare ribs, OR 2kg pork loin ribs. ................................................ 3.75L water
2 bay leaves .............................................. 4 whole cloves
4 whole peppercorns ................................... 4 tbs flour
1 tbs sugar ................................................ 2 tbs salt
2 tbs pepper .............................................. 1/2 c vinegar
1 cup whipping cream or sour cream .............. Apples: peeled, cored and chopped into 1cm pieces
Dried fruit: 250g pitted prunes, 250g raisins ...... 2 cups duck or goose blood OR 1/2 cup pig blood.
Instructions
In a pot, cover meat and fowl trimmings with water and boil slowly for 1-3 hours, depending on the size and age of the duck.
Skim foam from top of soup. Place spices in cheese cloth bag and add to soup.
Continue to boil slowly until meat is tender.
Remove meat and spice bag from soup. Reserve meat to be added back later.
Take out 1 cup of boiling stock and set aside.
Add fruit to soup. Boil until apples are soft.
In a separate bowl, blend the flour, sugar, salt and pepper into 1/2 cup of the blood until smooth.
Add cream to the flour mixture. Mixture should be a light paste.
Add the 1 c of hot soup stock and mix until smooth. Add vinegar and blend.
While soup is still boiling, add flour mixture and remaining blood (or prune juice if no blood was used). Stir constantly.
If a thicker soup is desired, add 1 c of pureed prunes.
Boil another 5-10 minutes. Meat may be returned to the soup. Taste and adjust seasoning.
Allow to cool and place in refrigerator.
Allow soup to stand overnight before serving. Because of the raisins, prunes and fruit, the soup will be sweeter the next day.
~~~~~~~~~~~~~~~
9. Cow Blood from Congo Cookbook
Cow blood can be cooked with fresh or sour milk as follows: Pour the fresh blood through a sieve to separate it from the clots. Mix three parts liquid blood to one part milk (or equal parts blood and sour milk). Cook over low heat, stirring often, for twenty to thirty minutes. The mixture should thicken like scrambled eggs. If desired, butter, fried chopped onions, or salt can be added during cooking. Serve with Ugali, Fufu, or boiled Plantains, or Rice.
~~~~~~~~~~~~~~~
10. Blood Bread from Cookery Art
Ingredients
3 cups graham/whole wheat flour flour ............................ 3 cups boiling water
3/4 cup shortening, melted .......................................... 3 teaspoons salt
1/2 teaspoon ground cloves ......................................... 1/2 teaspoon ground allspice
2 (0.6 ounce) cakes compressed fresh yeast ..................... 1 quart blood
6 cups medium rye flour ............................................... 4 cups bread flour
Instructions
In a large bowl, use a wooden spoon to mix together the graham/whole wheat flour and boiling water until smooth. Stir in melted shortening, salt, cloves, allspice and yeast. Mix in blood until well blended, then stir in rye flour and bread flour 1 cup at a time, and stir until dough no longer sticks to the spoon or the sides of the bowl. Sprinkle flour over the top of the dough, and let rise in a warm place until doubled in size.
When dough has doubled, stir down, and spoon dough into six 9x5 inch loaf pans. Let rise until dough is doubled in size. Preheat the oven to 300 degrees F (150 degrees C). Grease the tops of the loaves.
Bake loaves for 1 hour in the preheated oven, or until tops are browned and loaves sound hollow when tapped on the bottom.
~~~~~~~~~~~~~~~
If you have anything to add please do, I would like to have a really good recipe book here.
Moon.
If you are a Sanguinarian Vampire or even a Psi who occassionally gets The Thirst this is the place to look for recipes and advice that might help, or if you have any recipes/tips of your own, please feel free to add them here too.
1. If you are feeling The Thirst the first thing to do is to avoid sugary foods and anything that is high in caffienne, these substances speed up the metabolism and make the cravings worse.
~~~~~~~~~~~~~~~
2. A quick aid is to mix tomato juice with orange juice and leave it to come to room temperature. This has a slight blood-like taste, at least enough to help quieten the cravings for your taste buds, and the hit of Vitamin C helps you metabolise the iron you already have in your body, which also helps a lot.
~~~~~~~~~~~~~~~
3. Blood Sausage/Black Pudding is readily available to buy at most supermarkets, butchers, and delicatessens.
Of course for those more adventurous it is possible to make it yourself, but Pig's Blood is not the sort of thing you’re going to be able to find everywhere. You might be lucky if you check at a slaughterhouse, a specialty butcher’s, or an old-fashioned farm. It takes work to track down a reliable supply, but if you want to make your own Blood Sausage it is obviously necessary.
The slaughtering and purging or animals takes place at a lot fewer places these days and the regulations are much tighter too, so to start with I'd phone any local butchers, he might have some himself or he might be able to get some from a slaughterhouse for you. If that doesn't find anything useful then move on to farms.
If you do manage to find some here are a couple of recipes for you to try.
Blood Sausage 1 I cannot remember where this came from, as I have had it in my recipe book for ages, if anyone wants to claim this I will happily give credit to you, or remove it if you do not wish it to be here. Please contact me.
Ingredients
Sausage casings ................................... 3/4 cup finely chopped onions
2 tablespoons lard .................................. 1/3 cup whipping cream
1/4 cup bread crumbs ................................ 2 beaten eggs
A grind of fresh pepper ............................. 1/8 teaspoon fresh thyme
1/2 bay leaf, pulverized ................................ 1 teaspoon salt
1/2 lb lard diced into 1/2-inch cubes .............. 2 cups fresh pork blood
Instructions
Cook the onions gently without browning in the 2 tablespoons lard. Cool slightly and mix in a bowl with the whipping cream, the bread crumbs, the eggs, a grind of fresh pepper, the fresh thyme, the bay leaf, and the salt. Add the lard and the pork blood.
Take the sausage casings and carefully spoon the mixture in, being sure to fill them no more than three-quarters full because the mixture will swell when you poach them. Without overcrowding, put the sealed casings into a wire basket. Bring to the boil a large pan half full of water or half milk and half water. Remove the pan from the heat and plunge the basket into the water. Now return pan to very low heat (about 180°F; 82°C) for 15 minutes. Pierce each sausage with a fork to -*test*-('") and see if they are done: if blood comes out, continue to cook about 5 minutes more or until barely firm. Should any of the sausages rise to the surface of the simmering liquid, prick them to release the air or the skins might burst.
Blood Sausage 2 From Recipeland.com
Ingredients
1 1/4 qt Fresh pig's blood ......................... 8 7/8 oz Bread cut into cubes
1 1/4 qt Skim milk ................................ 1 lb Cooked barley
1 lb Fresh beef suet .................................. 8 oz Fine oatmeal
1 ts Salt ................................................... 2 ts Ground black pepper
Instructions
Put the bread cubes to soak in the milk in a warm oven. Do not heat the milk beyond blood temperature! Have the blood ready in a large bowl, and pour the warm milk and bread into it. Stir in the cooked barley. Grate the beef suet into the mixture and stir it up with the oatmeal. Season with the salt, pepper and mint. Have ready 2 or three large roasting pans. Divide the mixture between them ~- they should not be more than 3/4 full. Bake in a moderate oven -- 350 F ~- for about an hour or until the pudding is well cooked through. This makes a beautifully light pudding which will keep well in a cold larder.
To serve, split or slice, then you can either grill it or fry it in bacon fat, lard or butter, or if you enjoy varying tastes and textures here is a link for a page which contains several recipes for black pudding dishes.
Some of them are really yummy.
The Black Pudding with Baby Spinach Salad is especially good for anaemics.
Black Pudding Recipes
~~~~~~~~~~~~~~~
4. Blood Wine.
This is a simple mixture of blood and wine that is palatable, stores well in the fridge, and if made using a good red wine tastes wonderful.
Take one measure of blood (I would use Pig's blood as it tastes the most like human blood, but any animal blood would do.)
To this add three to five measures of a good chilled red wine, (the amount of wine can be varied according to your taste).
Stir this mixture gently with a metal spoon, then strain through a clean piece of muslin.
Chill in the fridge. Shake gently before serving, use as required, though one or two small wine glasses a day is usually enough. Remember this does contain alcohol and treat it as an alcoholic drink.
Do not make up large batches of this at a time as it does not keep properly fresh for longer than a few days. Keep a close eye out for curdling/separating, once it does this throw it away!
~~~~~~~~~~~~~~~
5. Blood Smoothie
For all those who prefer non-alcoholic drinks, are allergic to alcohol or are underage take the recipe above but instead or using wine use V8 fruit and vegetable juice instead. This has a fresher, lighter taste and works even better as the vitamin C in the fruit and veg help your body process the necessary minerals in the blood.
~~~~~~~~~~~~~~~
6. This is a post Lady C put in the Dining Room, which I thought I would make a mention of here as it might be of some help aswell.
Lady C's post called 'Help With Cravings'
~~~~~~~~~~~~~~~
7. Blood Pancakes from Nordic Recipe Archive
Ingrediants
400 ml pork blood ................................................ 400 ml milk
400 ml rye flour ..................................................... 2 tbsp dark molasses
½ - 1 tsp salt ......................................................... pinch of white pepper
(pinch of dried marjoram) .........................................1 small onion
butter
Instructions
If the blood is frozen, let it thaw overnight in refrigerator. Whisk together the blood and the milk. Add the molasses, salt and pepper (and the marjoram). Gradually whisk in the flour and stir until the mixture is smooth.
Cover the batter and let it rest for at least an hour, so that the flour will swell. Meanwhile, finely mince the onion and sauté it in a little butter until softened and translucent. Add the onion into the batter.
Heat a pancake pan until very hot. Generously butter the pan and pour a first batch of the batter in the rounds. Fry until the bubbles on the batter surface begin to set and flip the pancakes over. Continue frying with the rest of the batter. Serve the blood pancakes hot, accompanied by lingonberry jam or sugared lingonberries.
In Finland, pork blood is usually sold frozen, and it is available in well-equipped grocery stores.
~~~~~~~~~~~~~~~
8. Blood Soup from Cunnan
Ingredients
2.5kg Duck OR 2kg spare ribs, OR 2kg pork loin ribs. ................................................ 3.75L water
2 bay leaves .............................................. 4 whole cloves
4 whole peppercorns ................................... 4 tbs flour
1 tbs sugar ................................................ 2 tbs salt
2 tbs pepper .............................................. 1/2 c vinegar
1 cup whipping cream or sour cream .............. Apples: peeled, cored and chopped into 1cm pieces
Dried fruit: 250g pitted prunes, 250g raisins ...... 2 cups duck or goose blood OR 1/2 cup pig blood.
Instructions
In a pot, cover meat and fowl trimmings with water and boil slowly for 1-3 hours, depending on the size and age of the duck.
Skim foam from top of soup. Place spices in cheese cloth bag and add to soup.
Continue to boil slowly until meat is tender.
Remove meat and spice bag from soup. Reserve meat to be added back later.
Take out 1 cup of boiling stock and set aside.
Add fruit to soup. Boil until apples are soft.
In a separate bowl, blend the flour, sugar, salt and pepper into 1/2 cup of the blood until smooth.
Add cream to the flour mixture. Mixture should be a light paste.
Add the 1 c of hot soup stock and mix until smooth. Add vinegar and blend.
While soup is still boiling, add flour mixture and remaining blood (or prune juice if no blood was used). Stir constantly.
If a thicker soup is desired, add 1 c of pureed prunes.
Boil another 5-10 minutes. Meat may be returned to the soup. Taste and adjust seasoning.
Allow to cool and place in refrigerator.
Allow soup to stand overnight before serving. Because of the raisins, prunes and fruit, the soup will be sweeter the next day.
~~~~~~~~~~~~~~~
9. Cow Blood from Congo Cookbook
Cow blood can be cooked with fresh or sour milk as follows: Pour the fresh blood through a sieve to separate it from the clots. Mix three parts liquid blood to one part milk (or equal parts blood and sour milk). Cook over low heat, stirring often, for twenty to thirty minutes. The mixture should thicken like scrambled eggs. If desired, butter, fried chopped onions, or salt can be added during cooking. Serve with Ugali, Fufu, or boiled Plantains, or Rice.
~~~~~~~~~~~~~~~
10. Blood Bread from Cookery Art
Ingredients
3 cups graham/whole wheat flour flour ............................ 3 cups boiling water
3/4 cup shortening, melted .......................................... 3 teaspoons salt
1/2 teaspoon ground cloves ......................................... 1/2 teaspoon ground allspice
2 (0.6 ounce) cakes compressed fresh yeast ..................... 1 quart blood
6 cups medium rye flour ............................................... 4 cups bread flour
Instructions
In a large bowl, use a wooden spoon to mix together the graham/whole wheat flour and boiling water until smooth. Stir in melted shortening, salt, cloves, allspice and yeast. Mix in blood until well blended, then stir in rye flour and bread flour 1 cup at a time, and stir until dough no longer sticks to the spoon or the sides of the bowl. Sprinkle flour over the top of the dough, and let rise in a warm place until doubled in size.
When dough has doubled, stir down, and spoon dough into six 9x5 inch loaf pans. Let rise until dough is doubled in size. Preheat the oven to 300 degrees F (150 degrees C). Grease the tops of the loaves.
Bake loaves for 1 hour in the preheated oven, or until tops are browned and loaves sound hollow when tapped on the bottom.
~~~~~~~~~~~~~~~
If you have anything to add please do, I would like to have a really good recipe book here.
Moon.
![otherkin/687.gif](http://otherkin.30.<a href="http://www.forumer.com">forumer</a>.com/html/emoticons/otherkin/687.gif)