Thursday, October 13, 2016

Blood on the Moon

Vampires on the Eastern Shore 

By Andy Nunez

    An eerie, hair-raising story of everyday people who become both the prey and preditor. Handsome young men were dying in the dark alleyways, expressions of bliss on their faces. Old women, prostitutes, and policemen, all were disappearing in a reign of terror, blood drained from their bodies. The problem was, they wouldn’t stay dead. 

    Police Sergeant Junior Gale was caught up in a web of deceit and destruction as two powerful forces battled in the dark streets and sewers of his city. Who was the mysterious High One unleashing a wave of undead creatures in a small town, where bored adulteresses and powerful businessmen mixed with evangelical revivalists and the dregs of society? 
    Junior Gale had an eclectic mix of allies, but any one of them could be the High One, or the next victim. No place was secure from the evil that pervaded the city at night, not homes, not prisons, not even churches! Love, lust, revenge and murder mix in this tale of vampires and victims, all to satisfy the High One’s Crimson Need.

Makes about 5 pounds.
Prep Time: 2 hours
Cook Time: 15 minutes, poaching time
  • At least 1 quart pork blood, and probably 1/2 gallon
  •  3 pounds pork shoulder
  •  1/2 pound Lard
  •  2 chopped onions
  •  1/4 cup duck fat or fresh lard
  •  38 grams kosher salt
  •  6 grams Instacure No. 1
  •  6 grams fresh ground black pepper
  •  6 grams ground bay leaves
  •  1/2  cup minced parsley
  •  30 grams sweet paprika
  1. Freeze the pork fat.
  2. Cook the chopped onions in the duck fat or lard over medium-low heat until they are caramelized, about 15 to 20 minutes. Remove and cool them. I do this step the day before.
  3. Mix both salts, and the pepper, parsley, bay leaves and paprika. Cut the pork and fat into chunks and coat everything with the spice mix.
  4. Chill everything: bowls, grinder parts, sausage stuffer parts, and especially the meat, fat and blood. I put everything in the freezer for a few hours. You are looking for temperatures close to freezing.

  1. Take the hog casings out and put what you need in a bowl of warm water. Depending on their width, you’ll need 10 to 20 feet worth. Many places sell casings specifically to make 5-pound batches. Be sure to drape the end of each casing over the side so you can find it later.
  2. Using the coarse die, grind the meat and fat. If you wish, you can run everything through the fine die. Make sure the meat and fat are at no warmer than 35°F when you grind. Put the meat and fat into the freezer and clean up.
  3. Fill the largest pot you own with water and heat it to steaming, but not boiling. Ideally you want something like 170°F.
  4. Meanwhile, attach the paddle to your KitchenAid or other mixer, or, alternately, get a stout wooden spoon. Take the meat and fat mixture out and add the cooked onions. Pour in about a pint of blood. Stir on Level 1 on the mixer or with the wooden spoon. Add some more blood as you go; it’s not an exact science. You want a loose slurry that is quasi-emulsified — a consistency like pancake batter. When it is the consistency you want, put the mix back in the fridge and clean up. Get your sausage-stuffer ready and thread a hog casing onto it.
  5. Pour the mix into the sausage stuffer and begin making your sausages. Make the whole coil before you tie them into links. This is a little tricky, and it helps to have a second person help. You need to tie off blood sausage because it is very loose inside and twisted links will fall out. Repeat until you are done with all the sausage. Get the largest bowl you own and fill it 2/3 of the way up with ice and water.
  6. If you have some wooden dowels, use them to GENTLY lower the sausages into the pot of hot water. Do one at a time. Let the sausages poach for 15 minutes and then place them in the ice water. When the sausages are cool, remove them gently and hang them to dry out for an hour or so. You can now smoke them, or cook in any way you’d like.

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