Sanguinaccio Abbruzzese Di Gina [blood Sausage]
- Ready In:
1 blood sausage
- 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.
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