Navajo Blood Sausage

Navajo Blood Sausage is a blood sausage, very popular among Navajo Indians in the USA.

Meats Metric US
sheep blood 500 g 1.10 lb.
fat, diced 200 g 0.44 lb.
cornmeal 200 g 0.44 lb.
cooked and diced potato 70 g 1 potato
onion, finely chopped 30 g ½ onion
green chile 20 g 1 chile

Ingredients per 1000g (1 kg) of meat

salt 18 g 3 tsp.
black pepper 2.0 g 1 tsp.

Instructions

  1. Add salt to blood and stir it.
  2. Mix blood with all ingredients.
  3. Stuff into sheep stomachs or largest hog casings (38 - 42 mm)
  4. Place sausages into boiling water and poach at 80º - 85º C (176º - 185º F) for about 60 - 90 minutes to reach internal sausage temperature of 68º - 70º C (154º - 158º F). Stomach will require longer cooking time.
  5. Cool and keep in refrigerator.

Notes

If sheep blood can be hard to obtain use pork, veal or beef blood.

You may add mace (1.0 g, ½ tsp.).