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Blood Sausage Recipe

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This recipe for Blood Sausage, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ron Limberg
Added: Friday, September 12, 2008


10-15 lbs of pork, not to lean
½ gallon of pork blood
4 cups of barley “measured before boiling”
2 large onions
2 large garlic cloves
Salt and pepper to taste

Grate and sauté onions and garlic.
Boil pork in salt water “4 quarts water to 3 TBS of salt”.
Remove pork from liquid and save for cooking barley.
Grind cooked pork.
Cook barley in liquid saved from cooking the pork.

Mix together thoroughly ground pork, sautéed onions and garlic, and cooked barley.
Season to taste. Add raw blood, and mix thoroughly.

Ready to fill jars and processing
For pints process at 10 lb for 75 minutes
For quarts process at 10 lb for 90 minutes

Personal Notes:
Personal Notes:
Don’t fill jars too full, about 2” from the top. Grease leaks out if to full.
Makes about 12 to 14 quarts. Cook barley very well so it won’t swell anymore when canning.

If you want it in casings: Fill and tie ends. Drop in boiling water, boil for about 20 minutes or test by pricking with a long needle. If it doesn't’t bleed it’s done. Take out and put in cold water to cool.




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