Blood Sausage | |
Ingredients: |
11-1/2 cups white flour 2 cups rye flour or rye meal 4 tablespoons salt 1 teaspoon pepper 3 tablespoons allspice 4-5 cups fatty meat, cooked or uncooked 1 gallon blood (use one tablespoon vinegar to prevent congealing) |
Directions | Cut meat into 1/2 inch cubes. Mix all ingredients together and put in cloth bags (muslin). Boil 2-1/2 hours in broth or water. Wrap in cloths to cool, then remove casings. |