Valsugana, Val di Non, Trentino
Cooked sausage made of pig’s blood mix, possibly mixed with beef blood, with the addition of onions, leeks and minced lard, milk, flour, salt, pepper and other spices including a Savory.
It is produced throughout the province of Trento where it is then eaten raw or after further cooking on the grill.
It comes in the form of cylindrical sausages size and size variables.
Outside has a smooth, glossy brown, cut presents a fuzzy fine grained, creamy-looking, brown, with spices and herbs are not evident.
Brusti and / or baldonazzi
Production area: Province of Trento.
Old certificate the origin from the eighteenth century, this sausage takes a different name by area of production: Brusti in Val di Non, Trento baldonazzi, while most ancient times was also known by the name Migliacci or Brigali.
It is produced by first boiling onions, leeks and lard, once obtained a liquid mixture, are added pig’s blood (sometimes mixed with that of calf) chopped walnuts, white flour, salt, pepper, milk, and savory spices. Still liquid, the mixture is stuffed into casings, then passed into boiling water and then cooled to give a firm consistency, but still soft.
In the kitchen
It is eaten raw or cooked on the grill, whole or sliced, it is also boiled to taste better with a fried up with onions, and served with polenta.
Match: it can be eaten raw or cooked, and for its strong flavor goes well with white wines with good structure and persistent.
Pig’s blood (at least 30%)
Calf blood (if any)
Other flavors vary from manufacturer to manufacturer
Natural gut usually pig
STAGES OF PROCESS
Any mixing of pig blood with calf blood
Blood filtration pork and veal
Grind the onions, leek and lard
Cooking the mixture in a saucepan until it reaches a liquid consistency
Adding blood and milk
Add flour and flavorings
Bagging natural gut previously prepared
Binding by hand with twine to form sausages
Dell’insaccato in boiling water for 30 ‘
Stop at room temperature to cool
Immediate consumption or storage in the refrigerator until it is sold
AUTHOR (in part)
06/02/2006 – Guido Finazzi