This blood terrine is based on a recipe from Fergus Henderson’s book The Whole Beast. The procedure and recipe are almost identical to those for blood sausage:

• sweat onions, garlic, and spices in butter;
• add blood and heat to thicken;
• add cornmeal in a steady stream, stirring constantly to prevent clumping;
• heat the mixture until it thickens;
• add diced backfat;

the only difference being that the mixture is cooked in a loaf pan in a water bath instead of casings.

This cake set beautifully. It was tender, but held up to slicing. This experiment reinforces my theory that there was too much moisture in the other blood sausages. (The cornmeal in the cake was cooked directly in the blood, while the oats in the blood sausage were cooked in water first.)  Henderson’s recipe would make a fantastic stuffing for blood sausage. Maybe a polenta, fennel, and chili blood sausage…