2 quarts fresh pig-blood
2 cups diced pork-fat
8 ft pork intestine casing (smallest ones available)
4 tablespoons salt (s.q.)
3 tablespoons ground pepper (s.q.)
1 teaspoon each freshly ground nutmeg and all spice
2 tablespoons grated orange and lemon zest
2 tablespoons celery seed
1. Mix together all ingredients and pig-blood until blended. Thoroughly rinse out casings and stuff mixture into casings, taking great care in equally distributing fat-dice.
2. Fill each casing half-way up and tie with kitchen-string at both ends. Steep for 30 minutes in lukewarm and abundantly salted water in a large pot.
3. Place the pot over medium heat and slowly bring to a boil. Pierce all casings with a needle in 6-8 places per foot, lower heat to high simmer and cook for about three hours. Take sausage out of the water and serve hot or allow to cool and then slice and grill.
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