1lt (1¾ pints) Blood (Pig, Lamb or Goose) 340g (12oz) Shredded Suet 300ml (½ pint) Milk 50g (2oz) Oatmeal 3 Medium Onions, chopped 1 tbsp Salt ½ tsp Mixed Herbs ½ tsp Cayenne Pepper Pinch Nutmeg Pre-heat oven to 160°C: 300°F: Gas 2. Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed. Next fill the large sausage cases, see: Sausage Making Basics for advice on doing so. Place into an ovenproof dish with a cover, standing in a larger dish half filled with water. Bake for 1½ hours. Allow to cool. Fry with bacon and eggs for breakfast or use as a part of a Mixed Grill.
