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Red Boudin

1 lb hog or beef blood (1pint)
1/2 lb hog fat
1/4 ts salt
1/4 ts pepper
1/2 ts cayenne
1/2 garlic clove
2 onions

Mince the onions fine and fry them slightly in a small piece of
the hog fat.

Add the minced garlic. Hash and mince the remaining fat very fine
and mix it thoroughly with the beef blood. Mix the onions, spices
and herbs. When all mixed take the prepared casings or entrails
and fill with the mixture, being careful to tie the casing at the
further end before attempting to fill. Then tie the other end making
the sausage into strings of about two feet. Wash them thoroughly
on the outside after filling and then tie again in spaces of about
three inches or less in length, being careful not to make too long.

Place them to cook in a pot of tepid water never letting them boil
as that would curdle the blood. Let them remain on the slow fire
till you can prick the sausage with a needle and no blood will
exude. Then take them out, let them dry and cool

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