© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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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  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.
 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.