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  • 3 quarts blood
  • 1 cup rice
  • Water
  • Suet, finely cut up
  • 2 cups raisins
  • Salt
  • Pepper
  • Ginger
  • Allspice
  • 1 1/2 cups sugar
  • Flour
Blood from a hog is best. Strain the blood through a cloth. Parboil the rice in water. After it has cooled, add to the blood along with the finely cut up suet. Add the other ingredients and enough flour to make a thick batter, thicker than a pancake batter.

Sew up sacks from linen or any cloth. Fill these with the batter 3/4 full. Tie and put in boiling water. Let it cook. The sacks will be entirely full when the sausages are done. Serve with butter and syrup.
Submitted by Tess M Oct 17, 2009 15 min 30 min 45 min


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