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Categories:Viewed: 35 - Published at: 10 years ago
Ingredients
- 1 liter pig's blood good luck oh adventurer!
- 3 onion medium, minced
- 1/4 ounce pork 8 of, back fat cut into inch dice
- 300 milliliters cream 35%%
- 2 sprigs fresh thyme leaves from
- 1 teaspoon spice mix grind your own! you've come this far! you can do it!
- 1/4 cup chestnut flour warning, this stuff is incredible you will become addicted
- 2 cups bread crusts removed and cut into 1/4 inch cubes
- 1 tablespoon salt
Method
- Soak the bread in the cream (what a first step n'est ce pas?).
- Blanch back fat in boiling water for about 25 minutes, chill and set aside.
- Sweat onions in a pan with thyme, 4 spice and salt until translucent but not brown. Add chestnut flour and stir for about 2 minutes. Set aside.
- Check to make sure the casings have no tears by running cold water through them, measure out 4 feet and then tie one end with butcher string.
- Using a large funnel (or machine! for heavens sake ...) pour in blood mixture until you have plump, gorgeous sausage. Then tie the other end.
