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8. Blood Sausage (Blodmur) 39
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2 ats.-blood{ ; 7 lbs. kidney suet, chopped
2 qts. water = 2c. rye meal

7 lbs. rolled oats » } i2 C, Deee

2 lbs. wholewheat flour 2 C. shorts or Vita B.flour
1 1b. graham flour 1 1b. seedless raisins

1 C. sugar :

3/4 C. salt

Combine all ingredients except the raisins and fill
bungs 3/4 full, sewing them securely. Drop into rapidly
boiling water, and prick with a large needle or hatpin

to prevent the bungs peck SUES E05 Boil 1% = 2% hrs.
depending on size of bun
Variation: Save about he of the batter and add the raisins

to it. Cook as usual. Serve blood sausage hot or cold,
or fried in slices with 1 t. icing or brown sugar on
top.

Note: Blood and bungs may be purchased from an abbatoir
or packing plant. (Bungs are also called casings.)

9. Pickled Pork Hocks... .

6 pork hocks (5 lbs.) 1 clove garlic, minced

3 T. mixed pickling spice 1 C. vinegar, cider or malt
15 each whole cloves & allspice/ 3T. brown sugar

1 ¢c. chopped onion 2 t. salt

Cover the hocks in salted water and boil until the meat
falls off the bones. Lift out the bones and set aside
to cool. When cold remove all fat and return to stove
and add the spice bag, onion and garlic and let simmer
for an hovr. Remove the spice bag and the rinds. The
rinds may be discarded or put through a blender. Turn
half into molds about 1% inches thick, and to the other
half add the rinds and turn’ into molds. The latter will
be of a somewhat smoother texture. Cut into I to 1% inch
cubes and serve on toothpicks, or slice and serve on
crackers, or dark brown bread.