Ingredients
- 5 liters lamb blood
- 100 g sultanas
- 1 orange peel
- 1/2 loaf fresh breadcrumbs
- 250 g lamb fat, in small cubes
- 110 g salt
Recipe
- 1 mix the blood and the additives and fill a cacciatore skin until half full.
- 2 place into warm water and gradually bring to almost boiling until the sausage floats to the surface.
- 3 plunge into cold water to set and keep for approximately 2 weeks.
No comments:
Post a Comment