Author Topic: Making Blood Sausage with lambs Blood? (Read 5250 times)

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.

HappyHippy · « **Reply #1 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

Sylvia · « **Reply #2 on:** March 25, 2012, 04:29:52 pm »

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

The Mobile Butcher · « **Reply #3 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.

Regards

Possum · « **Reply #4 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?