Don't be squeamish! This savory sausage is a staple of English breakfasts. If you stumble upon pig's blood, which is hard to find, be sure to scoop it up for some homemade black pudding.
Preparation Time
30 mins
Cooking Time
2 hr
Total Time
2 hr 30 mins
Calories
347 Calories
Recipe Instructions
Step 1
Bring two pots of water to boil.
Step 2
Rinse fatback thoroughly to remove salt. Mince fatback and add to one pot of boiling water. Boil for 30 seconds, then strain through a wire strainer and shock under cold water to prevent further cooking.
Step 3
Add oats to the second pot of boiling water. Boil for 30 minutes, then strain through a fine mesh sieve. Set aside to cool.
Step 4
Heat oil in a skillet over medium-low heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Remove from heat and mince.
Step 5
Combine fatback, onion, bread crumbs, pepper, salt, nutmeg, mace, and sage in a large bowl; mix until thoroughly combined. Pour in blood and stir everything together; mixture will be pretty runny. Transfer bowl to the refrigerator and allow flavors to meld, about 1 hour.
Step 6
Rinse out hog casings to remove salt, passing water through the casings several times. Let soak in warm water for 30 minutes.
Step 7
Tie off one end of casing, and slide other end over the nozzle of a funnel. The filling is too thin to use a stand mixer, so this has to be done manually. Roll up the extra length so the knot is right at the funnel opening.
Step 8
Pour in blood filling a little at a time, making sure to work all solids through the funnel and down the casing. Twist off sections at desired lengths. When done, tie off other end.
Step 9
Steam sausages in a steamer pot for 2 hours. The blood will thicken as it cooks and get absorbed by the breads to take on a meat-like consistency. Note blood sausages will still be softer than regular sausages.
