Sausages

BLOOD SAUSAGE

BLOOD SAUSAGE

Black and U-shaped sausage. After the meat is mixed with some fat and blood, it is seasoned with paprika, wine, vinegar, salt and spices.

After maturated, it must be eaten boiled or roasted.

 

Cure:

20 days natural cure

Weight: (Approx. per unit)

200 grams.