INGREDIENTS

INSTRUCTIONS

Mince the onions fine and fry them slightly in a small piece of the
hog fat. Add the minced garlic. Hash and mince the remaining fat very
fine and mix it thoroughly with the beef blood. Mix the onions,  spices
and herbs. When all mixed take the prepared casings or  entrails and
fill with the mixture, being careful to tie the casing  at the further
end before attempting to fill. Then tie the other end  making the
sausage into strings of about two feet. Wash them  thoroughly on the
outside after filling and then tie again in spaces  of about three
inches or less in length, being careful not to make  too long. Place
them to cook in a pot of tepid water never letting  them boil as that
would curdle the blood. Let them remain on the slow  fire till you can
prick the sausage with a needle and no blood will  exude. Then take
them out, let them dry and cool  Boudins are always fried in boiling
lard. Some broil them, however.  [-=PAM=-]  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 104
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 591.8mg
Potassium: 388.2mg
Carbohydrates: 24.2g
Fiber: 4.6g
Sugar: 10.5g
Protein: 2.9g