Black Blood Sausage (Recipe)

In this recipe, “Meat Quantity” is the quantity for the blood. Preparation: 1. Poach the fat until it crumbles to the touch. 2. Grind the fat through a fine plate. 3. Mix the blood, the milk, the ground fat and the seasoned binder. 4. Rinse the casings well and make sure there are no perforations […]