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Mix together all ingredients and pig-blood
until blended.
Thoroughly rinse out entrails and stuff mixture into entrails-casings,
taking great care in equally distributing fat-dices.
Each casing should be filled half-way up and tied with kitchen-string
at one end.
Steep in lukewarm and abundantly salted water and slowly
bring to a boil. Keep boiling for about three hours (the
entrails need to be cooked). Right after water starts boiling,
pierce casings with needle in various parts. Take casings
out of the water and serve hot.
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