Sanguinaccio Abbruzzese Di Gina [blood Sausage]

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

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

DIRECTIONS

  • 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.
Advertisement