The Ultimate Vampire Resource and Directory

Ingredients

1 gallon pig blood (pig is the best)
2 Tbsp salt per gallon of blood
2 loaves day old bread that have been set out to dry (not toasted) – grind down
2 c pearl barley – cooked
4 lbs. onion – chopped
3 lbs. of Pork Sausage
Salt, Pepper and Sugar to taste… Nutmeg optional

Cook down ground pork and onions. Let cool. Put the bread through a grinder. Add bread, pearl barley and blood together with sausage and onion, salt, pepper – stir together.

Stuff sausage casings (using a sausage stuffer) in desired lengths, twisting the ends without cutting them. After links are stuffed, gently put in boiling water for 10 minutes – it’s very important at this stage to continue turning/moving the links in the water while cooking. Take a needle and poke links. If blood comes out cook them longer. When no blood comes out – they’re done.