1 pig's blood
about 5 kg of pork purchased with 3 days' advance notice
all the fat from the belly
all the leaves that connect the intestines
1 1/2 liters of red wine, approximately
2 chopped onions
10 cloves of garlic
2 teaspoons of chopped parsley
3 tablespoons of ground cinnamon
1 tablespoon of ground cloves
1 tablespoon of ground cinnamon
salt and pepper to taste
1 pig's blood
about 5 kg of pork purchased with 3 days' advance notice
all the fat from the belly
all the leaves that connect the intestines
1 1/2 liters of red wine, approximately
2 chopped onions
10 cloves of garlic
2 teaspoons of chopped parsley
3 tablespoons of ground cinnamon
1 tablespoon of ground cloves
1 tablespoon of ground cinnamon
salt and pepper to taste
Place the pig's blood into a container where it will be joined by wine and a generous amount of coarse salt
Stir very well until the blood is lukewarm
Add the fat and chopped leaves in small pieces
Next, add the pork cut into fine slices, depending on the quantity of blood that the animal produced
Season with crushed garlic, parsley, onion, and spices
Stir well
The mixture should be a slimy paste
Stuff the larger intestines using this filling, using a special stuffer
Tie tightly to close well
Hang the blood sausages on a pole that should be placed over a pot of boiling water
After they have cooked for a few minutes, prick the blood sausages with a needle; when instead of blood, grease starts to flow out, they are ready
Can be kept fresh for about a month, but are best in the first days.
