Blood Sausage - Sausage and Charcuterie Part 2 - The Farmstead Meatsmith Complete Harvest Course

Part 2 of Day 3 of "The Family Pig" Complete Harvest Course presented by The Farmstead Meatsmith in Vashon, WA Brandon teaches us how to make blood sausage. We use the blood we harvested from the pig on day 1 and mix it with apple, onion, back fat, and spices/seasoning to make the most delicious treat. We also enjoy the fine delicacy of pate. Farmsteadmeatsmith.com