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Beef Blood Sausage
From The Professional Chef's Art of Garde Manger (Canada, UK), by Frederic H. Sonnenschmidt & John F. Nicolas.


1 lb leaf lard
10 lb onions, diced
1/2 lb butter
1 quart heavy cream
Salt to taste
Pepper to taste
1 tbsp pâté spice
1/2 gallon beef blood


Remove skin from leaf lard and dice. Smother onions well in butter, cool, add leaf lard. Add all other ingredients, stirring carefully when blood is introduced. Using a funnel, fill pork casings and twist to desired size.

Drop sausages into boiling water, lowering the heat immediately to prevent bursting. Using a small pot or ladle, keep the simmering water (170°F; 77°C) in motion. Cook the sausages for about 25 minutes.

Using a needle or toothpick, pierce one sausage; if no blood comes out, the sausages are ready. Remove from water and lay on sheet pans lined with side towels.

Yield: 8 lb

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