Ingredients:

  • 1 lb (450g) pork blood (fresh)
  • 0.5 lb (225g) pork fat (finely chopped, use unsalted)
  • 1 medium onion (finely chopped)
  • 2 cloves garlic (minced)
  • 0.5 cup (120ml) cooked rice or onion (about 100g)
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) black pepper
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (1g) ground cinnamon
  • 2-3 feet sausage casings (cleaned and rinsed)

Instructions:

  1. Soak sausage casings in water for 30 minutes, then rinse thoroughly.
  2. Sauté onion and garlic in a pan until translucent (about 5-7 minutes).
  3. In a large bowl, mix pork blood, pork fat, rice, salt, pepper, paprika, and cinnamon. Add the sautéed onion and garlic.
  4. Carefully fill casings with the mixture using the sausage stuffer, ensuring no air pockets remain. Tie off the ends securely.
  5. Boil in a large pot of salted water for 30 minutes until firm. Remove and allow to cool.
  6. Cut into desired portions and pan-fry for serving or refrigerate for later use.