The Ultimate Vampire Resource and Directory

Have on-hand: sausage casings.
Cook gently without browning: ¾ c finely chopped onions in 2 tbs lard.
Cool slightly and mix in a bowl with:
1/3 c whipping cream
1/4 c breadcrumbs
2 beaten eggs
a grind of fresh pepper
1/8 tsp fresh thyme
1/2 bay leaf, pulverized
1 tsp salt
Add:
1/2 lb. leaf lard diced into ½ inch cubes
2 c fresh pork blood

Fill casings only three-fourths full; the mixture will swell during the poaching period. Without overcrowding, put the sealed casings into a wire basket. Bring to a boil a large pan half full of water or half milk and half water. Remove pan from heat and plunge the basket into the water. Now return pan to very low heat – about 180º – for 15 minutes. Test for doneness by piercing sausage with a fork: if blood comes out, continue to cook about 5 minutes more until barely firm. Should any of the sausages rise to the surface of the simmering liquid, prick them to release the air that might burst the skins. To prepare, split and grill them very gently.