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Drinking Animal Blood
November 28, 2012
9:58 am
Madison, WI, USA
Gnoll
Forum Posts: 75
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Anyone here actually start to drink the blood from the meat they eat, like the Maasai in Africa? Too bad I can't seem to find the nutriutional info on animal blood anywhere. 

 

Jen W.

"Often we forget . . . the sky reaches to the ground . . . with each step . . . we fly."  ~We Fly, The House Jacks

November 29, 2012
10:43 pm
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First-Eater
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Jen:

Never done it myself.  Blood doesn't keep well AFAIK, so you have to consume it at the time of slaughter, making it impractical for most of us to procure...and (also AFAIK) there is concern about blood-borne parasites and pathogens.  But I'm open to correction on this.

JS

November 30, 2012
3:43 am
Madison, WI, USA
Gnoll
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Didn't know about blood not keeping well, but the part about blood parasites makes sense. 

"Often we forget . . . the sky reaches to the ground . . . with each step . . . we fly."  ~We Fly, The House Jacks

May 25, 2013
3:37 am
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Halifax, UK
Gnoll
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In terms of nutrition, I think it would be a good pack of iron.

Personally, I eat it because I like it ... in blood sausage, or Black Pudding as we call it here in northern Britain. Often it is bulked with rusk, but I've found a supplier who uses just blood, fat and spices.

Blood does freeze, from what I can gather. There is a Scandinavian dish which is a blood pancake - rye flour, blood and molasses. Ingredients asides, many recipes I've read begin with a step for defrosting the blood, so I guess that is how it is stored.

Of course, if I felt I needed a good pack of iron, I'd crack open a bottle of Guinness Laugh

Living in the Ice Age
http://livingintheiceage.pjgh.co.uk

June 11, 2013
7:32 pm
Gnoll
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I found somebody who sells Spanish style Morcillo black sausage in the US with no filler other than onions and spices.

 

http://www.tienda.com/?CMP=KNC-Google&gclid=CLO4_PG83bcCFQ9dQgodyk0A-Q

 

I have some on order.

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