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Bloms (Blom Meatballs)
Bloms (Blom Meatballs) is a traditional French recipe for a classic spiced sausage made from pork and pork offal that is an important ingredient in many West African stews. The full recipe is presented here and I hope you enjoy this classic French version of: Blom Meatballs (Bloms).
prep time
60 minutes
cook time
40 minutes
Total Time:
100 minutes
Serves:
8–10
Rating: 
Tags : Spice RecipesHerb RecipesPork RecipesVegetable RecipesMilk RecipesFrench Recipes
Bloms are highly-spiced sausages made from a similar mixture to classic French Andouillettes, except that the mixture is minced and shaped into small balls before being poached and then fried to finish. There are many variants of this and though made from pork this version is influenced by North African cookery.
Ingredients:
For the Bloms:
300g pork belly, chopped
500g pork liver
3 pig kidneys, cored
200g pork tripe
4 garlic cloves
2 tbsp
quatre epices
1 tbsp
harissa
1 onion, chopped
1/2 tsp ground allspice
1/4 tsp freshly-grated nutmeg
1/2 tsp paprika
1 tbsp
herbes de provence
1 tbsp sea salt
1 tsp freshly-ground black pepper, to taste
1/2 tsp ground grains of paradise
2 eggs, beaten
For the Bouillon
300ml milk
400ml water
2 small onions, studded with 4 cloves each
1 bouquet garni
1 cinnamon stick
2 carrots, halved
60ml olive oil
Method:
Chop the pork belly, liver, kidneys and tripe them mix in a bowl with the spies, herbs, onion and garlic. Pass through a mincer and mince finely. Turn into a bowl and add the eggs to bind. Form into small balls and chill in the refrigerator to firm up.
Bring the bouillon ingredients to a boil in a pan. Carefully add the bloms and poach for about 10 minutes, or until firm. Remove with a slotted spoon and set aside.
Heat the olive oil in a pan, add the bloms in batches and fry until heated through and nicely browned on the outside. They can be served immediately as a main course or as a starter. They can also be used as an ingredient in other dishes (they are commonly used in Togolese cookery).
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