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Categories:Viewed: 99 - Published at: 4 years ago
Ingredients
- 960 ml pigs blood
- 300 ml milk of choice, I use full fat coconut milk
- 3 onions, very finely chopped
- 60 grams fine gluten-free oatmeal
- 360 grams vegetable suet
- 1 tbsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
Method
- Preheat the oven to gas 2 / 150C / 300F.
- Mix all the ingredients together well and place into sausage casing or a greased ovenproof dish
- Either bake, the tin standing in another tin half filled with water, covered for around one hour 30 minutes, or cover and steam for the same length of time.
- Leave to cool, then slice and fry for around 3 minutes each side to heat through
- Usually eaten as part of a Full Cooked Scottish Breakfast, which consists of bacon, egg, toast, tattie scones, baked beans, tomato, mushrooms, lorne sausage and black pudding
