Eileen...have a printer on with your computer?.,..hope so, this is a long-involved recipe for blood sausage.

BLOOD SAUSAGE

THIS RECIPE WILL MAKE ABOUT 30 pounds. IT IS PROBABLY BETTER TO USE BEEF BLOOD, AND BEEF OR LAMB CASINGS. THE MEAT USED, SHOULD BE MOSTLY PORK, AND A LITTLE BEEF CAN BE ADDED. fRESH PORK HOCKS, SHANKS, SHOULDER OR MEAT FROM HOG'S HEAD WORK GREAT. FAT MUST BE LEFT WITH IT, AS IT IS NEEDED.

ALL INGREDIENTS SHOULD BE READY AHEAD OF TIME.

BLOOD SHOULD BE CAUGHT IN A MANNER, TO KEEP IT CLEAN. AND A LITTLE SALT ADDED TO KEEP IT FROM SETTING, OR YOU CAN STIR IT. THE BEST WAY TO GET A PIG'S BLOOD IS TO SHOOT IT. THEN QUICKLY HOIST PIG, CUT THE JUGULAR VEIN IN THE NECK. OR IF YOU ARE A REAL EXPERT YOU CAN GO FOR THE AORTA, COMING OUT OF THE HEART. TO GET BLOOD FROM AND UNHOISTED PIG OR BEEF, JUST HOLD THE PAN AS TO CATCH BLOOD AFTER CUTTING OPEN. ONE HOG WILL GIVE YOU ONE AND ONE-HALF TO TWO GALLONS OF BLOOD. DON'T GET BLOOD FROM NOSE OR MOUTH.

KEEP PAN UNDER PIG; KEEP STIRRING FOR ATLEAST FIVE MINUTES, OTHERWISE, THE BLOOD WILL CONGEAL INTO A LUMP; AND YOU WANT TO KEEP IT LIQUID. IF YOU HAVE SNOW; PACK THE JAR WITH SNOW TO COOL IT; ON THE OUTSIDE.

INGREDIENTS;

7 POUNDS OF FRESH PORK

COOK THE DAY BEFORE AND SAVE THE BROTH.

1 BUNDLE OF CASINGS, WELL WASHED AND SOAKED IN WATER.

3 POUNDS OF RICE, COOKED UNTIL ALMOST DONE.

2 POUNDS OF BARLEY, ALSO PRECOOKED THE DAY OF USE.

1/4 CUP OF CINNAMON

1 TEASP. OF GROUND CLOVES

1/2 TEASP. OF GROUND ALLSPICE

1/4 CUP MARJORAM

3 TABLESPOONS OF PEPPER

1/2 CUP SALT

2 QUARTS FRESH BEEF OR PORK BLOOD

BETTER TASTING SAUSAGE, IF YOU CAN GET BEEF BLOOD.