Description
Delicious blood sausage patties made without fillers.
Ingredients
Scale
- 1 pound fresh blood
- 1 pound pork fat
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried sage
- 1/2 teaspoon thyme
- 1/4 teaspoon nutmeg
- 1 cup finely chopped onions
Instructions
- In a large bowl, combine the blood, pork fat, and spices, mixing thoroughly.
- Fold in the chopped onions until evenly distributed.
- Shape the mixture into patties.
- Heat a skillet over medium heat and cook the patties for about 3-4 minutes on each side until browned and cooked through.
- Serve hot with your favorite sides.
Notes
- Ensure the blood is fresh and from a reliable source.
- These patties can be stored in the refrigerator for up to a week.
- Serve with mustard for a traditional touch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Traditional
Nutrition
- Serving Size: 2 patties
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 75mg