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Home Cooking

Blood rings

tardigrade | Mar 29, 201511:13 PM     7

OK, I developed a taste for British and French blood sausages. I recently bought some German "blood rings" (consisting of pork blood, pork fat, and not much else), and my experiments with them have not been a rousing success. Heating them up seems to reduce them to a near-liquid state: frying them resulted in a (admittedly tasty) mess.

Any suggestions on what to do with them? There seems to be no grains of any sort to bind them.

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