Blood sausage

How to make it

1. 1

   Make the mixture

   Strain and whisk the blood. Stir in the crushed rusks, the cleaned and finely chopped suet, the raisins, the spices and the barley, which has first been washed and brought to a good boil in water for about ¼ hour.

2. 2

   Fill the casings

   Stuff the mixture into casings, which should be only ¾ full.

3. 3

   Cook the sausages

   Simmer the sausages in water for 5 minutes. Lift them out and prick them with a darning needle. Simmer them again for 20 minutes.

4. 4

   Serve

   Serve piping hot with melted butter.

5. 5

   Note

   Note: Blood sausage should be cooked through and kept cool. Eat it quickly or freeze it.