Traditional Blood Sausage

Ingredients

Pork casings

5 feet, rinsed

Pork blood

2 cups, fresh

Pork fat

1 cup, finely chopped

Onions

2 medium, finely chopped

Garlic

4 cloves, minced

Bread crumbs

1 cup

Salt

2 teaspoons

Black pepper

1 teaspoon

Ground nutmeg

1/2 teaspoon

Ground cloves

1/4 teaspoon

Mustard

for serving (optional)

Vegetable oil

for frying

Instructions

1. In a large bowl, combine the pork blood, chopped pork fat, onions, minced garlic, salt, black pepper, ground cloves, and ground nutmeg. Mix well until all ingredients are thoroughly combined.
2. Gradually add the bread crumbs to the mixture, stirring until fully incorporated. The bread crumbs will help bind the mixture and give it a nice texture.
3. Rinse the pork casings under cold water to remove any salt, then soak them in warm water for about 30 minutes to soften.
4. Using a sausage stuffer, carefully fill the casings with the blood sausage mixture, making sure not to overfill. Tie off the ends securely with kitchen twine, ensuring there are no air bubbles inside.
5. Bring a large pot of water to a boil. Gently add the filled blood sausages and reduce the heat to a simmer. Cook for about 1 hour, ensuring the sausages are cooked through.
6. Once cooked, remove the sausages from the pot and let them cool slightly on a wire rack.
7. To serve, slice the blood sausages into rounds and pan-fry them in a little vegetable oil over medium heat until crispy and golden brown on the outside, about 3-4 minutes per side.
8. Serve hot with mustard on the side or alongside sautéed greens for a delicious meal.