... get a gallon of blood and intestines for casings when we get the lambs done next month. It's not Christmas for Estonians unless we eat blood sausage.
My mother cooks barley and fries up small cut up pieces of salt pork and then mixes that with the blood. This mixture then gets poured into the casings. Each sausage is about 18 inches long, some more, some less, with the two ends tied together to form a circle. These are first boiled, then put into the oven along with cut up potatoes. They're smeared with bacon fat and roasted until crackling. Served with the roasted potatoes, Estonian style hot sauerkraut (not sour at all), and cranberry relish. YUM!!!
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© 1998 Ronald Florence Last modified: 06-Dec-2001 13:25:35 EST