The Accidental Smallholder Forum

Food & crafts => Food processing => Topic started by: Pocagranja on March 24, 2012, 10:34:20 am

Title: Making Blood Sausage with lambs Blood?
Post by: Pocagranja on March 24, 2012, 10:34:20 am

Has anyone made blood sausage from Lambs blood?  I have used pigs blood before and will soon have lots of lambs blood so wondered about using this instead?  Thought it may have a stronger taste though?  Any advise appreciated.

Title: Re: Making Blood Sausage with lambs Blood?
Post by: HappyHippy on March 24, 2012, 03:51:17 pm

My charcuterie book says only to use pigs blood, not sheep or cattle  :-\
I've only ever used pigs blood (cos that's what I have  ;))
Sorry, not much help!
Karen  :wave:

Title: Re: Making Blood Sausage with lambs Blood?
Post by: Sylvia on March 25, 2012, 04:29:52 pm

You can make it just as well with lamb's blood. :yum: :yum:

Title: Re: Making Blood Sausage with lambs Blood?
Post by: The Mobile Butcher on March 28, 2012, 05:45:55 pm

Hi,
In My experience Lamb's Blood does work,......... its just same as Pig's Blood (and Cattle's Blood too).
Hope you enjoy them. :wave:
Regards

Title: Re: Making Blood Sausage with lambs Blood?
Post by: Possum on March 31, 2012, 07:30:24 pm

I've been told that most abbatoirs cannot collect blood from specific animals. Are you making the blood sausage from your own animals and,if so, how is it collected? ???

Title: Re: Making Blood Sausage with lambs Blood?
Post by: redborneschoolfarm on May 30, 2012, 09:38:33 pm

I have a recipe for blood sausage made from porpoise so lamb should be fine!!! Although I better add I have never made it nor would I be inclined to.