0.88 lb Pork jowls, pork belly, back fat
10 oz pork blood
0.66 lb onions
2 oz Brown Sugar
1.3 oz raisins
2 tsp Salt
1 tsp black pepper
1/2 tsp cinnamon
Traditionally made during fall, this very popular Belgium dish is now eaten whenever the Belgians get a taste for it. It can be found on menus as a starter or as an hor d’ouvres with a drink. It gets sliced, baked in a pan, put on a spoon, and decorated with baked apple cubes.
There is more in the sausage than blood, though it truly does contain pig’s blood (sometimes cow’s). But also some untreated fat, called smout, herbs, and stuffing, and there you have your blood sausage. While it is not a favorite with the youth, for the older generation it is a reminder of the old days.
- Cook the meat in hot water (below the boiling point) until semi-soft.
- Dice the onions finely and fry in grease/oil on a low heat until transparent.
- Soak the raisins in water, then drain.
- Grind the lean meat through a ¼ inch (6 mm) plate.
- Dice the fat into ¼ inch (6 mm) cubes. Mix everything together.
- Stuff into 32 mm hog casings.
- Cook in hot water at 80° C (176° F) for 30 minutes. Cool in cold water, dry briefly, and refrigerate.
- The sausage is usually eaten with apple sauce.