Sanguinaccio Abbruzzese Di Gina [blood Sausage]

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READY IN: 2hrs
Recipe by Missy Wombat

Adapted from Preserving the Italian Way by Pietro Demaio. Cooking times are guesses.

Ingredients Nutrition

  • 5 liters pork blood
  • 100 g sultanas
  • 1 orange peel
  • 12 loaf fresh white breadcrumbs
  • 250 g pork fat, in small cubes
  • 110 g salt


  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.

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