Blood Sausage

Instructions

1. Prepare the casings
   Rinse the natural sausage casings thoroughly under cold running water. Soak them in cold water for at least 30 minutes to make them more pliable and to remove excess salt.
2. Cook the fat
   In a large skillet over medium heat, cook the diced pork fat until it renders and becomes slightly crispy, about 10-12 minutes. Remove with a slotted spoon and set aside, reserving 2 tablespoons of the rendered fat in the pan.
3. Sauté the aromatics
   Add the diced onion to the pan with the reserved fat and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool.
4. Mix the filling
   In a large bowl, combine the strained pork blood, cooked pork fat, sautéed onion and garlic, cooked rice, rolled oats, chopped parsley, thyme leaves, black pepper, allspice, nutmeg, and salt. Mix thoroughly until all ingredients are evenly distributed.
5. Fill the casings
   Attach the prepared casings to a sausage stuffer or funnel. Fill the casings with the blood mixture, being careful not to overfill. Twist the filled casing every 4-5 inches to form links. Prick each sausage several times with a needle to release any air bubbles.
6. Poach the sausages
   Bring a large pot of water to a gentle simmer (about 170°F/75°C - do not boil). Carefully place the sausages in the water and poach for about 20-25 minutes, until they are firm to the touch and fully cooked through.
7. Cool and store
   Remove the sausages from the water and place them in an ice bath to cool quickly. Once cooled, pat them dry and refrigerate until ready to use. They will keep for up to 3 days in the refrigerator.
8. Final preparation
   Before serving, pan-fry the blood sausage slices in a little oil or butter over medium heat for 2-3 minutes per side until crispy and heated through. Serve hot with mashed potatoes, sautéed apples, or a simple green salad.