- 1 gal fresh blood
- 2 tbsp salt
- 3 lbs shredded suet (or fat back)
- 4 lg onions, finely chopped
- 1 cup molasses (optional for sweet pudding)
- Salt & pepper
- Casings for stuffing
Pour blood in a large bowl, add salt and stir constantly for 2-3 minutes. Add suet, onions and season to taste. Mix well. Fill casings using a funnel with a large opening and tie casings at both ends. Make sausages the length you require. Do not overstuff, or sausages will burst when cooked.
In a large pot of simmering water, place sausages in water for approx 2 hours. Splitting is common, to avoid this, prick sausages with a needle and cook on lowest possible simmer. Remove from pot and hang to cool. Cut in ½ inch slices and fry in butter or veg. Enjoy.
Note: you can used pig, beef or sheep’s blood for this recipe