Blood Sausage
By: Yuna Wu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 foots sausage casings
3/4 cup finely chopped onions 
2 tablespoons butter
1/4 cup bread crumbs
2 beaten eggs
1/4 teaspoon black pepper
1/8 teaspoon fresh thyme
1 teaspoon salt
2 cups fresh pork blood

Preparation

1 Prepare sausage casings. 2 Sweat onions in 2 tablespoons butter. 3 Cool slightly and mix in a bowl with bread crumbs, eggs, thyme, salt and pepper. Add 2 cups fresh pork blood. 4 Fill casings only three-fourths full in 3-4 inch lengths; the mixture will swell during the poaching period. 5 Without overcrowding, put the sealed casings into a pan of water and slowly bring to a boil.  6 Remove pan from heat and run under cold water. Return pan to very low heat (about 180°F; 82°C) for 15 minutes.  7 Test for doneness by piercing sausage with a toothpick, if blood comes out, continue to cook until firm. If any of the sausages rise to the surface of the simmering liquid, prick them to release the air, otherwise the skins might burst.

About


To prepare for serving, grill the blood sausages over wood or gas untill the casings are crispy. Split and serve with lemon or chimichurri.
Blood sausage is popular in Spain, France, Argentina, and the United Kingdom . Sometimes it is exended by adding rice, sorghum or chopped fat.