Meats and Sausages
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.
| Materials | Metric | US |
|---|---|---|
| Pork blood | 550 g | 1.21 lb |
| Walnuts | 60 g | 2.1 oz |
| Pine nuts | 90 g | 3.1 oz |
| Raisins | 60 g | 2.1 oz |
| Dark chocolate, powdered | 120 g | 4.2 oz |
| Full milk or cream | 120 g | 4 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 6.0 g | 1.0 tsp |
| Sugar | 15 g | 3 tsp |
| White pepper | 1.0 g | 1/2 tsp |
| Cinnamon, ground | 1.0 g | 1/2 tsp |
| Cloves, ground | 0.25 g | 1/8 tsp |
| Ginger, powdered | 0.25 g | 1/8 tsp |
| Vanilla extract | 2.5 ml | 1/2 tsp |
Instructions
- Cover raisings with water to soften them up. Drain.
- Dice finely all nuts.
- Mix or whisk blood adding spices and nuts until smooth.
- 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.
- Stuff loosely into 36 mm hog casings.
- Cook in water at 80° C (176° F) for 30 minutes.
Notes
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.
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.
