Prep 1 hr
Cook 1 hr
Adapted from Preserving the Italian Way by Pietro Demaio. Cooking times are guesses.
- 5 liters pork blood
- 100 g sultanas
- 1 orange peel
- 1⁄2 loaf fresh white breadcrumbs
- 250 g pork fat, in small cubes
- 110 g 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.