Step 1

Place the diced pork and fat in the freezer about an hour ahead of time

Step 2

Soak the casings in warm water

Step 3

Cool the metal parts of your grinder and stuffer before use, if possible

Step 4

Remove the diced pork from the freezer when it’s got a frozen crust to it and the fat when nearly frozen solid

Step 5

Grind the pork and fat into a bowl

Step 6

Cook the rice and strain and allow to completely cool

Step 7

Cook the onions and garlic in a pan, with the lard on a low head until sweated, then add the Paprika, pepper and Bay leaves and mix, allow to cool

Step 8

Add the dried blood to the water and mix well. Strain.

Step 9

Add the cold onions, garlic, spices and rice to the blood, along with the pork mince and fat

Step 10

Stuff into 8-10 inch sausages and tie the ends together (i find it helps to leave 2-3 inches between the ends as it helps when vac sealing!)

Step 11

Bring a large ban up to around 78 - 80c and immerse the sausages for 30 mins. Make sure they are completely submerged.

Step 12

Once cooked, dry off and either oven (25 mins at or fry (medium heat for 15 mins) to add some depth of colour and provide some “snap” to the casings