Finney Blood Sausage

Finney Blood Sausage is an English sausage.This recipe adapted from the “Handy Guide For The Use of Pork Butchers”, 1908, by Thomas B. Finney.

Mutton500 g1.10 lb
Pork200 g0.44 lb
Sheep blood200 g0.44 lb
Rusk, soaked (rusk and meat stock)60 g2.11 oz
Rusk, dry40 g1.41 oz
Ingredients per 1000g (1 kg) of materials
Salt15 g2-1/2 tsp
White pepper4.0 g2 tsp
Savory1.0 g1/2 tsp
Marjoram1.0 g1/2 tsp
Ginger4.0 g2 tsp
  1. Cover meats with water, add one bay leaf and a few black peppercorns. Bring to a boil, reduce heat and simmer until cooked. Save stock.
  2. Mix 30 g (1 oz) of rusk with 30 ml (1 oz fl) of meat stock.
  3. Grind boiled meat with 1/4” (6 mm) plate.
  4. Mix meat with soaked rusk and spices. Mix blood with dry rusk and add to the meat mixture. Mix all together.
  5. Stuff into sheep casings.
  6. Cook in water at 80° C (176° F) for 30 minutes.
  7. Cool in cold water, drain and let the moisture evaporate. Refrigerate.
  8. The sausage can be eaten cold, grilled or pan fried.
Milder seasoning combinations:


Salt 12 g (2 tsp)
White pepper 2.0 g (1 tsp)
Marjoram 1.0 g (1/2 tsp)
Allspice 1.0 g (1/2 tsp)
Mace 2.0 g (1 tsp)


Salt 9.0 g (1-1/2 tsp)
White pepper 1.0 g (1/2 tsp)
Savory 1.0 g (1/2 tsp)
Ginger 1.0 g (1/2 tsp)
Cayenne 1.0 g (1/2 tsp)

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