300 ml of pork blood
300 grams of fatty pork (approximately 30% meat and 70% fat)
2 onions
3 cloves of garlic
1 tablespoon black pepper
1/2 meter of gut
salt
1. Lard and meat to twist through a meat grinder along with onions. Put in a frying pan and fry over moderate heat.
2. Wipe the blood through a sieve (you can use a blender).
3. Mix the blood together with the fried bacon, add chopped garlic, black pepper and salt.
4. We proceed to fill the gut. Use a special nozzle on the meat grinder. You can make a nozzle from a plastic bottle, for this, cut the plastic bottle in half Take that half of the bottle that is with the neck. Put your gut on the bottle where there was a cork and fill the gut. Tie the gut on both sides with a thread.
5. Put sausage in cold water and bring to a boil. Cook for 15-20 minutes. Puncture the sausage in the middle with a needle: if the sausage is ready, then the clear juice will flow, if not, leave it for another 5-10 minutes.
6. Remove the sausage from the water and wait for it to cool. You can then fry it in a frying pan, so it tastes better.