Barmy British Empire by Terry Deary

Author:Terry Deary
Language: eng
Format: epub
Publisher: Scholastic
Published: 2012-06-14T04:00:00+00:00

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Never mind, Algernon would have made a good pork sausage. Why not try this recipe if your pet pig is ever attacked by dogs? It’s for the Empire dish called ‘Boudin’.

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You need:

4 cups of pig blood

1 pound of pig fat

Some pig’s intestines

1 cup of milk

4 onions

Mixed spices to taste

Salt and pepper

To make:

Mix the blood and milk.

Stir in the chopped pig fat, onions, spices, salt and pepper.

Mix well and stuff into the intestines.

Cook in hot water that is not quite boiling.

The sausage is cooked when it is a dark maroon colour and the filling is as thick as soft cheese.

Fry it up in butter before eating.

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