Blood sausage

We stir the blood collected during the slaughter of the boar with our hand (defibrinate), removing the formed fibers and clots, add a little salt. This is the only way to prevent rapid blood clotting. Cut the lungs, cut, liver, heart, tongue, spleen into small pieces, mix with blood and spices. We put the mass in enameled dishes and withstand the night in the cold. The next morning, mince is not too tightly stuffed into narrow pork petioles and cook over medium heat for an hour.