Blood Sausage

By Dustin

Ingredients

• 4 cups Pork blood
• 4 lbs Pork back fat
• 8 cups Cream
• 1 Onion
• 1 Apple
• 1 Egg
• 1/3 cup Brandy
• Salt and pepper
• Sausage casings

Preparation

Step 1

1. Strain blood to remove any clots
2. Cut back fat into strips. Cut skin from the strips and dice fat into little chunks.
3. Place fat chunks into a pan and begin to render down.
4. Chop the onion and apple and add to the pan. Sweat them down in the fat.
5. In a mixing bowl add the egg, brandy, pork blood, cream and cooked fat/onion/apple mixture. Add a generous amount of salt and pepper and stir together.
6. Tie off one end of your casing and cut into equal lengths the size of a sausage.
7. Roll the casing onto a funnel and using your hand, clasping the casing, control the rate at which the casing fills. Once full tie off the casing.
8. Once the sausages are cased, poach them in simmering water until no blood seeps out when poked.
9. In a hot skillet lightly fry the sausages on both sides