Italian Blood Sausage, Sweet - Sanguinaccio Dolce

Italian sweet blood sausage is a typical winter dessert, historically linked to pig slaughter and processing preparation of pork meats in December. It is an old traditional food which is stored in jars or packed into animal casings. It can be served warm or allowed to set and formed into a cake. The sausages are usually sliced and served with polenta.
Pork blood550 g1.21 lb
Walnuts60 g2.1 oz
Pine nuts90 g3.1 oz
Raisins60 g2.1 oz
Dark chocolate, powdered120 g4.2 oz
Full milk or cream120 g4 oz fl
Ingredients per 1000g (1 kg) of materials
Salt6.0 g1.0 tsp
Sugar15 g3 tsp
White pepper1.0 g1/2 tsp
Cinnamon, ground1.0 g1/2 tsp
Cloves, ground0.25 g1/8 tsp
Ginger, powdered0.25 g1/8 tsp
Vanilla extract2.5 ml1/2 tsp
  1. Cover raisings with water to soften them up. Drain.
  2. Dice finely all nuts.
  3. Mix or whisk blood adding spices and nuts until smooth.
  4. Place cream, sugar, chocolate powder, vanilla extract in a double boiler (bain-marie style), apply low heat and keep on stirring until a smooth paste is obtained. Add blood and nuts and blend everything together. Cool the mixture enough to be stuffed.
  5. Stuff loosely into 36 mm hog casings.
  6. Cook in water at 80° C (176° F) for 30 minutes.
Skinless almonds may be used as well. Any combination of nuts will work well.
There are hundreds of Italian blood sausage which are made in a more established traditional style using blood, meat and fat trimmings, onions and filler materials such as bread, rice or potatoes.

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