I am going to put the recipe for the actual sausage here from Pork &Sons pig cook book by Stephane Reynaud. I thought members might like to see it. I am not making the sausage I bought mine. Then I will do a little Black pudding with autumn fruits & brandy from the same book, a classic mountains dish often simplified down to just blood sausage & apple .
I am just setting it out as per the book.
3kg of pork fat,3 kg brown onions,1 litre creme fraiche,300ml cognac,brandy or marc,6 pinches of ground mixed spice 2 pinches of sugar,120g salt,6 litres pigs blood 100g lard.
Heat 1 kg fat in large pan add onions cook over low heat 20 minutes until soft.
Dice remaining fat ,mix with softened onions allow to melt.
Add creme fraiche,cognac,spice,sugar & salt.
Pour in blood stirring constantly to prevent congealing
Using a funnel gently fill sausage casings. I have no idea how many this makes.
Cook in gently simmering water 80c /176f for ten minutes.
Remove rub over with lard. Your done
This recipe can be changed up by chopped chestnuts,apples or other spices.
I think its a pretty good template for that version linguica posted with the pinenuts & raisins.
I saw the crackingly good version that Shannon made & Chef JJs input. Maybe those of you with access to pigs blood might give this one a shot. I will not be playing "Someone stole the kieska " while I cook.