Blood Sausage

• 2 sausage casings foots
• 3/4 cup finely chopped onions
• 2 tablespoons butter
• 1/4 cup bread crumbs
• 2 beaten eggs
• 1/4 teaspoon black pepper
• 1/8 teaspoon fresh thyme
• 1 teaspoon salt
• 2 cups pork blood fresh

1. Prepare sausage casings.
2. Sweat onions in 2 tablespoons butter.
3. Cool slightly and mix in a bowl with bread crumbs, eggs, thyme, salt and pepper. Add 2 cups fresh pork blood.
4. Fill casings only three-fourths full in 3-4 inch lengths; the mixture will swell during the poaching period.
5. Without overcrowding, put the sealed casings into a pan of water and slowly bring to a boil.
6. Remove pan from heat and run under cold water. Return pan to very low heat (about 180u0b0F; 82u0b0C) for 15 minutes.
7. Test for doneness by piercing sausage with a toothpick, if blood comes out, continue to cook until firm. If any of the sausages rise to the surface of the simmering liquid, prick them to release the air, otherwise the skins might burst.

sausage casings foots, onions, butter, bread crumbs, eggs, black pepper, thyme, salt, pork blood

Taken from www.yummly.com/recipe/Blood-Sausage-1648953 (may not work)