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Categories:Viewed: 49 - Published at: 4 years ago
Ingredients
- 5 liters pork blood
- 100 g sultanas
- 1 orange peel
- 1/2 loaf fresh white breadcrumbs
- 250 g pork fat, in small cubes
- 110 g salt
Method
- Mix the blood and the additives and fill a cacciatore skin until half full.
- Place into warm water and gradually bring to almost boiling until the sausage floats to the surface.
- Plunge into cold water to set and keep for approximately 2 weeks.