Clay's Kitchen : Sausage Recipes

Sausage Recipes

© Copyright 1995-2023, Clay Irving <>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Sanguinaccio Abbruzzese Di Gina (Blood Sausage)

Recipe from: Missy Wombat
Servings: 4 to 6

Adapted from Preserving the Italian Way by Pietro Demaio. Cooking times are guesses.

5 liters pork blood
3½ ounces sultanas
1 orange peel
½ loaf fresh white breadcrumbs
9 ounces pork fat, in small cubes
4 ounces salt

Mix the blood and the additives and fill a cacciatore skin [1] until half full. Place into warm water and gradually bring to almost boiling until the sausage floats to the surface. Plunge into cold water to set and keep for approximately 2 weeks.

[1] Well, that's what the recipe indicates, and I have no idea what "hunter skin" would be — I suspect regular hog sausage casing are used.

Search for Recipes, Search using Google, or Return to Cookbook Index