Greetings guys! Today I’m going to be showing you how to make blood sausage. In the video, I’m making it with blood and organs from a goat. You could pretty much do it with any animal that you can eat. Watch and learn!
–All the blood plus 3 tbsp salt
-1 lb meat (we use organs)
-3 hot chilies
-1 bunch mint
-3 small onions
-1/2 cup goat cream
-1/2 cup honey wine
-1 1/2 cup wheatberries
-1/2 lb smoked bacon
First, we add three tablespoons of salt into the blood so that it won’t coagulate. We have the organs, we have the liver (gall bladder removed), the lungs, kidneys, heart, and, yes, the testicles. We have some super hot chilies, some mint from the garden, and onions. We also have half a cup of goat cream, that we separate out from goat’s milk from this morning. We have a bottle of homemade honey wine flavored with sage and chili peppers in it. We have cooked wheat berries which absorb some of the blood. And we have the special ingredient, our homemade, home cured bacon from pigs raised here on the farm. It’s already smoked and we’ll dice up a bit to add into the sausage as well. So first we’ll start with cutting all this stuff up and mixing it all together, then the next step will be filling the intestines.
Mix everything together in a pot, making sure to mix well to break up any coagulated blood. Tie a knot in one end of the intestine and grease your funnel with fat from goat. Fit the other end of intestine over funnel, fill slowly and coax through intestine. Make sure to leave room to tie end.
When your intestine is filled, tie the other end and boil for about 20 minutes then rinse in cool water. Place the sausage in a smoker (spaced apart) and leave for 24 hours. The next day, remove your sausage from the smoker. As blood sausage is quite strong–a little goes a long way–I break them up into small pieces. If you look closely you can see there’s a lot of colors: on outside it’s black from the smoke but inside it’s still preserved.
You could eat your sausage now, as it’s been boiled and been smoked as well. I personally prefer to cook them up in a frying pan with a little fat. I’ll save the rest in individual portions in the freezer. Lots of hearty nutrition from one small goat!
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