Blood sausage is made of the following ingredients:
25 pounds cured back fat or shoulder fat.
7 pounds cured fat skins.
6 pounds blood.
1 pound onions.
1 pound salt.
1 ounce white pepper.
1 ounce sweet marjoram.
1 ounce cloves.
Cook the fat, which has been dry-cured or sweet-pickled, for about 1 hour and the skins 2 hours at a temperature of 200° F. When cooked put through grinder, using small or medium plate. Put into a container, add blood and seasoning, and mix thoroughly. Stuff into large beef casings and boil, in the same water that the meat was cooked in, until the sausage floats. Dip the sausage into cold water and hang away to cool.
Farmers' bulletin, Issues 1176-1200
By United States. Dept. of Agriculture
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