Boudin Du Pays(Blood Pudding)

• 2 cups pork blood
• 1 x salt
• 2 pounds pork fresh
• 1 each pig's lung
• 1/2 each pig's heart
• 2 each pig necks
• 1 x salt
• 5 each onions chopped
• 1 x salt and black pepper
• 1 x cloves
• 1 x savory
• 1 x coriander seeds crushed, to taste
• 2 tablespoons flour, all-purpose

1. SAUCE A BOUDIN: When slaughtering a pig, collect the fresh blood, immediately add salt and stir to prevent coagulation.
2. Cut the fresh pork, the lung, heart and neck into large pieces.
3. Place the meat into a large pot and add just water to cover the meat.
4. Add the salt and 3 chopped onions.
5. Simmer on medium heat for 3 hours.
6. Remove the meat from the cooking liquid and let it cool.
7. Cut the meat into very small pieces or grind it with a meat grinder.
8. Add the meat to the cooking liquid with the 2 remaining onions, pepper and spices.
9. Bring the liquid to a boil and slowly add the blood by pouring it through a sieve.
10. Stir constantly.
11. Add the flour, mixed with a small amounts of water.
12. (The flour may be browned in the oven before being add to the meat, provided that slightly more flour is used.)
13. Simmer the mixture on low heat for approximately 1 hour, stirring frequently.
14. This sauce may served later by warming in a skillet.

pork blood, salt, pork fresh, necks, salt, onions, salt, cloves, coriander seeds, flour

Taken from recipeland.com/recipe/v/boudin-du-paysblood-pudding-42229 (may not work)