Ingredients
Scale
- 1 cup (100 g) pinhead oatmeal or steel-cut oats
- 1 cup (240 ml) whole milk or buttermilk
- 1 tablespoon neutral oil or lard, plus more for greasing
- 1 large yellow onion, finely diced
- 2 garlic cloves, minced, optional
- 1 pound (450 g) chilled food-grade pork blood
- 12 ounces (340 g) lean ground pork
- 4 ounces (115 g) pork back fat, very finely diced
- 1 1/2 teaspoons fine salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon smoked paprika, optional
- 1/4 cup chopped flat-leaf parsley
- Parchment paper for the loaf pan
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- Put the oats in a bowl, pour over the milk or buttermilk, and let them soak for 20 minutes.
- Heat the oil or lard in a skillet over medium heat. Cook the onion for 8 to 10 minutes until soft and lightly golden. Add the garlic for the final minute if using, then cool the mixture.
- Place the finely diced pork back fat in a small saucepan, cover with water, and simmer for 3 minutes. Drain and pat dry.
- In a large bowl, combine the salt, pepper, thyme, marjoram, allspice, nutmeg, smoked paprika, and parsley. Add the ground pork, blanched fat, cooled onion, and soaked oats, and mix evenly.
- Whisk the chilled food-grade pork blood gently until smooth. Pour it into the pork mixture and stir slowly until evenly combined. Do not taste the raw mixture.
- Transfer the mixture to the prepared loaf pan and smooth the top. Bake for 60 to 75 minutes, or until the center reaches 160°F (71°C) on a food thermometer.
- Cool the loaf in the pan for about 30 minutes. Lift it out with the parchment, cool further, then cover and refrigerate for at least 3 hours before slicing.
- Cut into 1/2-inch slices. Brown the chilled slices in a lightly oiled skillet over medium heat for 2 to 3 minutes per side. Serve hot.
Notes
- Use only animal blood sold for culinary use and kept properly refrigerated. Do not use uninspected blood.
- Keep raw blood, pork, and fat cold while you work, and wash hands, bowls, knives, and work surfaces after contact.
- USDA guidance for ground pork is 160°F (71°C); check the center of the loaf with a food thermometer.
- Refrigerate cooked food within 2 hours. Use refrigerated leftovers within 3 to 4 days and reheat leftovers to 165°F (74°C).
- For a gluten-free version, use certified gluten-free oats and verify packaged ingredients for your needs.
- Nutrition is an estimate per serving and assumes pork back fat rather than bacon; blood, pork, milk, and fat products vary significantly.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: British
- Diet: High Protein