For 6 servings:

  • About 2 meters of hose
  • 1 liter of pork blood for red pudding / 1 liter of milk for white sausage
  • Stale bread
  • Nutmeg
  • Cloves
  • Allspice seeds
  • 1 chilli
  • 1 onion
  • 5 cloves of garlic
  • 2 garnished bouquets
  • 10 gr of lard
  • Salt
  • Pepper
  • String
  1. Try to get yourself some cleansed and lemony casing and pork blood.
  2. Put the stale bread in water to soften it.
  3. Press the bread to drain and crumble.
  4. Chop the spices and brown them in the lard.
  5. Cook over low heat for 5 minutes.
  6. Add the pork's blood or milk to the spice mixture.
  7. Add the allspice, cloves, nutmeg and cook again for 10 minutes. Adjust the seasoning if necessary.
  8. Using a funnel or a cut off empty mineral water bottle, fill the hose.
  9. Tie with a string every 10 cm, closer if you want to make cocktail sausage.
  10. Pack the preparation well in the casing.
  11. Immerse the blood sausage in a large saucepan of lukewarm, lightly salted water (not boiling as it might burst) for 30 minutes.