Black Puddings

Ingredients

• hog blood
• boiled rice or oatmeal
• leaf fat
• pepper
• salt
• herbs
• sausage skins

Instructions

1. Catch the blood as it runs from the hog and stir it continually until cold to prevent coagulation.
2. Once cold, thicken it with boiled rice or oatmeal.
3. Add the chopped leaf fat, pepper, salt, and any herbs you prefer.
4. Fill the skins with this mixture.
5. Boil the puddings before smoking them.
6. Hang them up to smoke for two or three days.
7. Prick them with a fork while smoking to keep them from bursting.