• Start by cleaning the meat and placing it in a pot of water on the stove to cook. Keep the water just below boiling point and cook until semi-soft. Make sure it doesn't boil.
• Meanwhile soak the hog casings in a bowl of water.
• Place the raisins in a bowl with some warm water and leave to soak as well, for about 15 minutes. Drain away the water once swelled.
• Heat a splash of oil in a frying pan and sauté the onion until translucid.
• Use a meat grinder to mince the meat. Use the ¼ inch (6 mm) plate, passing it through twice.
• Dice the fat finely (¼ inch or 6 mm cubes) and mix it in well with the meat in a large bowl. Add the brown sugar, fried onions, pig blood, salt pepper, cinnamon and raisins and combine until homogenous.
• Drain the hog casings and rinse under the cold water tap.
• Use a sausage filler to stuff the hog casings with the meat mixture.
• Next, cook the sausages in a large pot of hot water at 80° C (176° F) for 30 minutes. Use a cooking thermometer to keep the temperature below boiling point. The sausages are done, when they release brown liquid into the water (not blood) when pricked with a toothpick.
• Place the sausages in another pan of cold water to cool down, then dry them using paper towels and place the in the fridge until ready to serve.
• To prepare the sausage, cut it into thin slices and fry them in a pan with a little oil. Add some finely sliced or diced apple to the same pan and sauté until softened. Alternatively, serve with ready-made applesauce.

Enjoy!