Sanguinaccio Corse — Black Pudding of the Porcu Nustrale

Overview

Blood sausage made from fresh Porcu Nustrale blood, Porcu Nustrale fat, cooked Allium cepa, Corsican red wine, sea-mineral-salt, black-pepper, and Nepita (Calamintha nepeta). Blood mixed with fat and aromatics immediately after slaughter, filled into natural casing, then poached 30 minutes at 80°C. Traditional first-day-of-slaughter preparation in Corsican pig-killing festivals (A Tumbera) held November–February. Eaten the day it is made. Served pan-fried alongside roasted chestnuts.

Flavour Context

Rich iron depth of Porcu Nustrale blood, rendered fat richness, Nepita herb, red wine. Eaten the day it is made.

Key Principles

1. Temperature at poaching: 80°C maximum — above 85°C the blood curdles. 2. Blood used within 2 hours of collection. 3. Fat ratio: 30% fat to 70% blood mixture. 4. Onion must be fully cooked before mixing. 5. Prick casings before poaching.

Pro Tips

1. Adding Farine de Châtaigne Corse IGP (2 tbsp per kg) is a Castagniccia variation. 2. Pan-fry in sausage's own rendered fat. 3. Fresh apple (tart variety) cuts the richness.

Common Mistakes

1. Poaching at full boil — broken, grainy texture. 2. Under-cooked onions. 3. Delayed production — blood left more than 2 hours. 4. Overcooking during pan-frying — casing splits.

Source

Corsican Culinary Tradition — Charcuterie and the Porcu Nustrale Tradition

Cross-Cuisine Parallels

• {'cuisine': 'Basque', 'parallel': 'Tripotx — Basque blood sausage with fresh offal; same immediate-consumption tradition'}
• {'cuisine': 'Sardinian', 'parallel': 'Sanguinaccio sardo — island blood sausage with myrtle; island parallel'}