There are two basic types of casing for all sausages: natural and artificial. Most blood sausage uses natural casing made from animal intestines, typically pork, though beef and lamb can also be used. To prepare, intestines are thoroughly washed and then heavily salted inside and out to cure them. To use, rinse prior to filling otherwise they will taste too salty.
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December 30, 2009
There are two basic types of casing for all sausages: natural and artificial. Most blood sausage uses natural casing made from animal intestines, typically pork, though beef and lamb can also be used. To prepare, intestines are thoroughly washed and then heavily salted inside and out to cure them. To use, rinse prior to filling otherwise they will taste too salty.