Ingredients:

  • 1 liter fresh pig blood, strained
  • 500g pork fatback, finely diced
  • 400g steel-cut oats or buckwheat groats
  • 250ml whole milk
  • 2 large onions, finely minced
  • 25g sea salt
  • 5g black pepper, ground
  • 3g allspice, ground
  • 2g cloves, ground
  • 2g dried marjoram
  • 1g dried thyme
  • 10 feet hog casings, rinsed and soaked

Instructions:

  1. Sauté minced onions in a small amount of fat until translucent.
  2. Combine the 400g of oats or groats with 250ml of whole milk in a small bowl. Let this sit for 20 minutes so the grains soften slightly before hitting the blood.
  3. In a large mixing bowl, whisk the strained blood with the milk or cream. Gradually stir in the cooled grains, onions, diced fatback, and the spice blend until evenly distributed.
  4. Slide the hog casing onto the stuffer nozzle and tie a knot at the end. Stuff the mixture into casings to 80% capacity to allow for grain expansion. Prick air bubbles with a needle.
  5. Place sausages in a pot of simmering water (around 175°F). Cook for 1 hour until the internal temperature reaches 160°F.