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  Added: Jul 11, 2006  •  Visited (793)  •  Print version Print this recipe (55)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Blood Sausage With Cold Lime - Marinated Pork Hocks
(Pudding And Souse)
What You Need:
  • 4 pounds fresh pork hocks
  • 1 large onion, peeled and quartered
  • 4 teaspoons salt
  • 1 1/3 cups strained fresh lime juice
  • 1 large cucumber
  • 1 teaspoon finely chopped fresh hot chilies
  • Watercress or whole fresh hot chilies for garnish
  • 1 to 1½ pounds commercially made blood sausage (pudding)

  • How To Cook:
    1. Wash the pork hocks thoroughly under cold running water, and then place them in a 6- to 8-quart casserole or pot and pour in enough cold water to cover them by about 1 inch. Bring to a boil over high heat, meanwhile skimming off the scum and foam that rise to the surface.

    2. Add the onion and 3 teaspoons of the salt, and reduce the heat to low. Simmer with the lid partially on for about 2 hours. (Keep the hocks covered with water and add more boiling water to the casserole if necessary.)

    3. When they are done, they should show no resistance when pierced with the point of a sharp knife. Transfer the hocks to a plate, strain the cooking liquid through a fine sieve set over a bowl, and put it aside.

    4. While the hocks are still warm, remove and discard the skin and bones. Cut the meat into ½-inch cubes, drop them into a bowl, and add 1 cup of the lime juice and the remaining teaspoon of salt. Turn the meat with a spoon to coat it evenly and marinate it in the refrigerator for at least 12 hours, turning the meat occasionally to keep it well moistened.

    5. Before serving, prepare the sauce in the following fashion: With a small, sharp knife or swivel-bladed vegetable parer, trim and peel the cucumber. Grate enough of the cucumber to fill 1 tablespoon and slice the remaining cucumber crosswise into ¼-inch-thickrounds. Set the slices aside.

    6. Combine the grated cucumber, ½ cup of the reserved cooking liquid, the remaining 1/3 cup of lime juice and the chilies in a serving bowl and stir together until well mixed. Taste the sauce and add salt and freshly ground pep-per if desired.

    7. To serve, drain the diced meat thoroughly and discard the marinade. Add the meat and the cucumber slices to the sauce and turn them about with a spoon until the pieces are evenly coated. Garnish the bowl with watercress or whole fresh chilies.

    8. The pudding, or blood sausage, which traditionally is served with souse, may be presented whole or peeled, sliced crosswise into ½-inch-thick rounds, and arranged attractively on a platter.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Americas » Trinidad & Tobago
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Meat & Poultry » Sausage
    Dish » Appetizers


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