Sanguinaccio Abbruzzese Di Gina [blood Sausage]

Total Time
2hrs
Prep 1 hr
Cook 1 hr

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

Directions

  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.