§ 45. Blood Sausage
Blood sausage is made with the following ingredients: 25 pounds of cured pork or shoulder fat, seven pounds cured fat skins, six pounds of blood, one-half pound onions, one pound salt, one-half ounce white pepper, one ounce sweet marjoram, and one-half ounce cloves.
Cook the fat for one hour and the skins two hours at a temperature of 200° Fahrenheit. When cooked, put through a grinder, grinding quite fine. Then add the blood and seasoning and mix thoroughly. Stuff into large beef casings and boil in the same water in which meat was cooked until the sausage floats. Then dip the sausage in cold water and hang up to cool.