BLOOD Mar 22, 2010 8:50:43 GMT -6 Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by rumbuzzn on Mar 22, 2010 8:50:43 GMT -6 BLUTWURST (BLOOD SAUSAGE) 1 gal. cooked meat (half fat and half lean)2 c. raisins (or more)2 tbsp. cloves (scant)2 tbsp. pepper (very full)2 tbsp. allspiceSalt to taste2 qts. blood Taste before blood goes in. You can add some beef, but not too much. This is all ground fine. Put in casings. Steam and smoke, heat in water, or eat cold.Black Pudding (Irish)Ingredients1 pound pigs' liver 1 1/2 pounds lard unrendered, chopped120 ounces pigs' blood 2 pounds bread crumbs 4 ounces oatmeal 1 medium onion chopped1 teaspoon salt 1/2 teaspoon allspice 1 x sausage casingStew liver in boiling salted water until tender.Remove liver, and mince.Reserve cooking liquor. Mix all ingredients in large bowl.Stir thoroughly until blended.Fill casings with mixture. Tie off in one-foot loops.Steam for 4-5 hours. Leave until cold.Cut into 1/2 inch slices as required and fry in hot fat on both sides until crisped.