Sanguinacci di Lecce

Lecce, Salento, Puglia (Apulia)

Sanguinaccio leccese – photo lacucinapugliese.altervista.org

With the blood of the pig are preparied two different kinds of sausages, a salty one and one sweet.

The first, called simply sanguinaccio, is especially characteristic of the area of Lecce and throughout the area of Salento. It is a mixture of pig’s blood mixed with salt, pepper, pig or bovine brain, plus any fat.

It is a product to be baked, boiled in water and herbs or roasted over coals. You can eat it hot or cold.

The second, the sanguinaccio cake is called ‘Callum’, a sumptuous old version of centuries has vanished in the seventeenth and eighteenth century princely menu. It still packs starting from blood coagulated pig to add sugar, chocolate, cinnamon, cloves, candied citron, pine nuts, vanilla and milk and the compost is put into special casings and boiled.

About the sanguinacci we have to mention an old popular belief that the puddings were among the gifts given by Lecce to Brindisi when, at the end of the seventeenth century, one of the columns end of the Appian Way was moved from Brindisi to Lecce. The historical reality is different: an earthquake had hit in 1528, one of the two columns that marked the end of the Appia way at the port of Brindisi. A hundred years later came the request from Lecce, that was accepted, to remove the blocks of marble that would serve as a pedestal for the statue to be erected to Sant’Oronzo, patron of Lecce that showed their gratitude by offering many gifts including the sanguinacci both savory and sweet, a very coveted their specialties.

How to prepare sanguinacci di Lecce:

Ingredients:

1 pig’s blood
water
1 pig brain
zest of 1 lemon thinly sliced and chopped
salt, pepper and ground red pepper
pork intestines

Preparation:

Wash the brains, blanch it in boiling water and cut into small pieces; dilute the blood with water at a ratio of one to ten, stir all ingredients. Put the mixture into sausage casings, with slurs about eight inches apart from each other.
Place sausage in a kettle, cover with cold water and cook over medium heat, turn off and cool.
Extract water and dry the grease out of the gut. Eat hot, cold or warmed in a pan on the grill or after cutting into slices.
The sweet pudding called “Callum” is prepared by adding to the not yet congealed pig’s blood sugar, chocolate, cinnamon, cloves, candied citron, pine nuts, vanilla and milk and the compost is put into special casings and boiled.

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