Use cheek meat, heart, lungs, and pork rinds in any quantity that is convenient. Cut the pork rinds into small pieces, boil in clean water until three parts cooked, saving the broth and the rinds. Cut the balance of the meat together quite fine, and boil it slowly with the pork rinds and broth, allowing the broth to cover the meat. Remove the fat that comes to the surface, cook until it is well done. Take one gallon of calf's or pig's fresh blood immediately after killing. Stir it in a vessel 10 to 15 minutes until it will retain its fluid condition. Then pass through a fine sieve to break up any lumps. Mix 15 pounds of the cooked meat as above with one gallon of blood and season to taste. Pour through a funnel into beef middle casings, filling three parts full, the end being tied. Tie the open end, and place the sausage in the broth and allow it to boil. The blood, in cooking, will expand and fill out the remaining part of the casing. Stir continually, or the blood will all collect in the lower side of the casing. When cooked, the sausage will rise to the surface, owing to the expansion of the air. Where ever air collects, pierce with a fork or fat will fill these places. When of a good appearance, remove and wash in clean cold water and allow it to remain there till cold.

The sausage may be improved by smoking cold over a low fire of shavings and sawdust. A hot fire will cause it to sweat and spoil its appearance.

Blood Sausage (North Germany)

Boil fat pork till not quite cooked and then cut it into small dice. To every 10 pounds boil 2 pounds of well dried pork rinds, and a calf's or pig's lungs, or, instead of that, a corresponding quantity of pork trimmings. When these are boiled tender, put the rinds and lungs or trimmings through the mincing machine, scald the pork dice, and add enough well beaten pig's blood to make the whole moderately liquid then get the exact weight (reckon 12 pounds to the gallon). To every gallon add 6 ounces of salt, 1 ounce of white pepper, 1/4 ounce each of ground cloves and marjoram. Stir all well together and fill into casings. Boil about an hour and a half until no blood oozes out on the sausages being pricked. On coming out of the boiler, wash in warm water, and lay on a table to cool, and afterwards smoke for a few days in cold smoke. (To every 10 pounds of sausage meat, reckon about one and a half pounds of blood).

Blood Sausage (French)

Take equal quantities of lean and fat pork and boil it till tender; then cut the fat into small dice and the lean meat into small pieces. Meanwhile have some onions, leeks and shallots steamed soft, added to the above meat. To every 10 pounds of this sausage meat add 2 pounds of pig's blood, 5 ounces of salt, 1/2 ounce of white pepper and one tenth of an ounce each of ground mace and thyme. Stir all well together and fill into narrow hog casings. Boil until no blood exudes on being pricked. Then remove and wash in warm water, and let cool on a table.