Christmas Blood Pudding Sausage
I know most of you people will go, "EWWWWWWWWWWWWWWWWWWWW," but they really are delicious.
When we would have a sausage making parties in November this is one of the sausages we would make.
I suggest you spread a large heavy plastic sheet on your kitchen floor away from the stove. Sit on the plastic on the floor & stuff the casing.
It takes 3 people to help. One to cook & 2 to help stuff, tie & cut.
Brew a great pot of coffee or some wonderful wine & some fabulous hors d'oeuvres ready for when you're ready for a break.
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- 5 lb
- 1 gal
- certified beef blood
- onions, finely chopped
- 2 lb
- pork loin or lean shoulder with the bone
- 1 lb
- salt pork
- 1 1/2 can(s)
- ground marjoram (7/8 oz. size)
- salt and pepper to taste
- 1 pkg
- of castings
Wash the casting in cold water and set aside in ice water in the refrig.
In the morning cook the pork roast in enough water to cover, along with the salt pork until pork roast is done. Remove the pork roast and the salt pork. RESERVE THE PORK BROTH.
Chop the pork finely and set aside.
I know it sounds horrible and the first time I helped make it I had to leave the room. I cried and it almost made me a Vegan.
NEVER STIR HOT OR WARM INTO THE BLOOD!!!! I can't stress it enough!
This is why the Barley mixture is set in the refrig to get cold thoroughly.
Have a large plastic funnel and cut just a bit of the end off. Have a piece of dolling (sp) big enough, but not so it will fit in the funnel hole.