Navajo Blood Sausage

Navajo Blood Sausage is a blood sausage, very popular among Navajo Indians in the USA.

sheep blood500 g1.10 lb.
fat, diced200 g0.44 lb.
cornmeal200 g0.44 lb.
cooked and diced potato70 g1 potato
onion, finely chopped30 g½ onion
green chile20 g1 chile
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
black pepper2.0 g1 tsp.
  1. Add salt to blood and stir it.
  2. Mix blood with all ingredients.
  3. Stuff into sheep stomachs or largest hog casings (38 - 42 mm)
  4. Place sausages into boiling water and poach at 80º - 85º C (176º - 185º F) for about 60 - 90 minutes to reach internal sausage temperature of 68º - 70º C (154º - 158º F). Stomach will require longer cooking time.
  5. Cool and keep in refrigerator.

If sheep blood can be hard to obtain use pork, veal or beef blood.

You may add mace (1.0 g, ½ tsp.).

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