Blood Sausage

This traditional blood sausage recipe is made with a mixture of pork blood, pork fat, onions, and spices.

Ingredients - Serves 6

In a large bowl, combine the pork blood, pork fat, onions, garlic, salt, black pepper, ground cloves, and ground nutmeg. Mix well.
Add the bread crumbs to the mixture and stir until well combined.
Rinse the pork casings under cold water and then soak them in warm water for 30 minutes to soften.
Using a sausage stuffer, fill the casings with the blood sausage mixture, tying off the ends with kitchen twine.
Bring a large pot of water to a boil. Add the blood sausages and cook for 1 hour.
Remove the blood sausages from the pot and let them cool slightly before serving.
To serve, slice the blood sausages and pan-fry them until crispy on the outside.
Serve hot with your choice of sides or enjoy on its own.