Sanguinaccio Abbruzzese Di Gina [blood Sausage]

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

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.