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Blood Sausage
[cooked sausage]
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This specialty sausage is
undoubtedly of high food value, but its acceptance in this country
is limited. The ingredients, except blood and ham fat, are cooked
before grinding, then combined with seasonings, blood {and ham
fat, if used), and ladled into 4 inch casings. After additional
cooking in water, the casings are pricked to release any air, then
chilled in cold water. Blood sausage is sometimes made into links
4 to 5 inches in length.
Ingredients: Pork
skins, pork jowls, blood {usually beef). May also include sweet
pickled ham fat, snouts and lips.
Seasonings:
Allspice, black pepper, ground cloves, onion, salt.
Availability:
Consumed mainly in Great Britain and Scotland |
