Dried Blood for Black Pudding, Sausage 500G (EU)

This dried pig’s blood is perfect for making black pudding and blood sausages. Blood sausages have been made for thousands of years and every country has its own recipes. Different cultures and /or regions have their own versions of blood sausage. These recipes are generally variable takes on a similar theme. Whatever the name – Black pudding (UK, Ireland), Boudin noir (France), Blutwurst (Germany), Morcilla (Spain), Jelito (Czech), Kaszanka (Poland), or Mustamakkara (Finland). Simply dissolve in water. Suggested usage rate is 1 part blood to 6-7 parts water.