Ingredients
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
Preparation
- Try to get yourself some cleansed and lemony casing and pork blood.
- Put the stale bread in water to soften it.
- Press the bread to drain and crumble.
- Chop the spices and brown them in the lard.
- Cook over low heat for 5 minutes.
- Add the pork's blood or milk to the spice mixture.
- Add the allspice, cloves, nutmeg and cook again for 10 minutes. Adjust the seasoning if necessary.
- Using a funnel or a cut off empty mineral water bottle, fill the hose.
- Tie with a string every 10 cm, closer if you want to make cocktail sausage.
- Pack the preparation well in the casing.
- Immerse the blood sausage in a large saucepan of lukewarm, lightly salted water (not boiling as it might burst) for 30 minutes.