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We used to make blood sausages - slightly different receipe and we included some fillet as well. And no beef blood - all pork. Usually done when we slaughtered the pig.
I always hated having to stir the darn blood. But the sausages were worth it. Hmm, now that I think of it, we called it 'Black Pudding'. Will have to google if Blood Sausages are the same.
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