Im helping a friend slaughter one of his hogs Sunday, a yearly tradition, with a big party at the end of the day, people making sausage, pâté, scrapple, pudding and all that yummyness with the offal bits. We have never done blood sausage before, and would like to try.
I've been browsing, reading and watching videos, and calling the guys at meatsmith farmstead for advice, but was wondering is anyone here has done it? Ideas, tips, suggestions?
TIA
Joe