Description
This Cinnamon-Spiced Blood Sausage is a delicious and unique dish perfect for special occasions.
Ingredients
Scale
- 1 cup blood (pork or duck)
- 2 cups fat (pork fatback, diced)
- 1 cup rice, cooked
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 hog casing, soaked
Instructions
- In a large bowl, mix blood, fat, cooked rice, spices, onion, garlic, salt, and pepper.
- Stuff the mixture into the hog casing, tying off the ends securely.
- Poach sausages in simmering water for about 30 minutes until cooked through.
- Remove from water and let cool before slicing.
- Serve with a side of applesauce or your favorite condiment.
Notes
- For a spicier sausage, add more black pepper or chili flakes.
- Can be stored in the refrigerator for up to one week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Stuffing
- Cuisine: European
Nutrition
- Serving Size: 1 sausage
- Calories: 250
- Sugar: 0g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg