Ingredients:-
- 1 quart pig, lamb or goose blood
- 16 oz milk
- salt and pepper
- 1 lb. shredded suet
- 2 large onions, minced
- 1 oz oatmeal, toasted
- a length of sausage skin to stuff
How to make :-
Bring a large stew pot 3/4 full of water almost to a boil.
Pour the blood into a deep bowl.
Add 1 tsp salt, stirring it constantly.
Strain with a sieve.
Add milk, mix well.
Add suet, minced onions, toasted oatmeal, 1 tsp salt and 2 tsp black pepper and mix well.
Fill skins using a sausage stuffing machine or a funnel with a large opening, making the sausages the length you require.
Cut each sausage leaving a length of skin on each end in order to tie them off.
Put the finished sausages in the water for a few minutes.
Prick each sausage with a cooking fork and turn them in the water.
Cook gently for about 2 hours.
Remove from pot and hang to let cool.
When cool, slice and fry.
Ready To Serve.
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