Description
A traditional recipe for beef blood pudding sausages, rich in flavor and perfect for those seeking a grain-free option.
Ingredients
Scale
- 1 liter fresh beef blood
- 500 grams beef fat
- 200 grams onions, finely chopped
- 5 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon allspice
- 1 teaspoon thyme
- 1/2 teaspoon nutmeg
- 2 tablespoons fresh parsley, chopped
- 1 meter hog casings, soaked and rinsed
Instructions
- In a large bowl, combine beef blood, fat, onions, garlic, and all spices.
- Mix well until everything is fully incorporated.
- Stuff the hog casings with the mixture, making sure to remove any air bubbles.
- Tie off the ends of the sausages tightly.
- Bring a large pot of water to a boil, and gently place the sausages in the water.
- Simmer for about 30 minutes until cooked through, then remove and let cool.
- Once cooled, store in the refrigerator or freeze for later use.
Notes
- Ensure to use fresh, high-quality beef blood for the best flavor.
- This recipe is best served with a side of sautéed vegetables or potatoes.
- Can be frozen for up to three months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Traditional
Nutrition
- Serving Size: 1 sausage
- Calories: 350
- Sugar: 0g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 120mg