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1 sheep’s stomach
1 qt. fresh sheep blood
1/2 c stone-ground cornmeal
1 onion, minced
1/2 c chopped green chili pepper or hot yellow chili
1/2 c stomach fat, chopped fine
salt and pepper to taste

Scrub the stomach well in cold water and turn inside out. Mix blood, cornmeal, onion, chilies and fat, and add salt and pepper to taste. Put mixture in the stomach and tie off into baseball-size sausages. Leave some air space in each sausage to allow room for expansion. Cover sausages with water in large kettle and simmer for about 4 hours.