BLOOD SAUSAGE
corner, hunting knives, hunting knife, hunting home, hunting knives, hunting knife, hunting support, hunting knives, hunting knife, hunting Warranties, hunting knives, hunting knife, hunting Trophy Room, hunting knives, hunting knife, hunting Hunting Articles, hunting knives, hunting knife, hunting Wild Game Recipes, hunting knives, hunting knife, hunting menu-filler,hunting knives, hunting knife, hunting Hunting Knife Shopping Cart top-menuRow1xCol10.gif menu-right-corner,


BBB A+ Rating

BLOOD SAUSAGE
BLOOD SAUSAGE




      

BLOOD SAUSAGE


BLOOD SAUSAGE

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

Are you aware that Google is offering +1 to Everyone? Share your +1 with Every One of Your Friends by looking for the +1 on websites everywhere!"




If you liked this site, click



Hunting Knives - Hunting Knife






Hunting Knives



Privacy Policy by TRUSTe





HuntingBlades.com is Secure

Order Online 24 Hours a Day, 7 Days a Week, 365 Days a Year


Online Since 2004




9" Fillet Knife - Clam

Kit of 3 Mini Dmnd Whetstone/Shth

Mini-Alpha Hunter Drop point

Elite Skinner II G-10 Skinner



Security

Privacy

Hassle Free Returns

Frequently Asked Questions