Sanguinaccio Abbruzzese Di Gina [Blood Sausage] - cooking recipe

Ingredients

5 liters pork blood
100 g sultanas
1 orange peel
1/2 loaf fresh white breadcrumbs
250 g pork fat, in small cubes
110 g salt

Preparation

Mix the blood and the additives and fill a cacciatore skin until half full.
Place into warm water and gradually bring to almost boiling until the sausage floats to the surface.
Plunge into cold water to set and keep for approximately 2 weeks.