Some people get all grosed out by blood sausage (black pudding). I don't see what all the fuss is about. It's not like there made out of blood. Oh wait, yes they are!
Ox blood, oats, pork fat, salt, and pepper. Mix all ingredents well. Stuff into sheep intestine so as to make short fat sausages. Gently simmer the lot for a few hours. String them up to cool, makeing sure to cut off a couple to have hot and fresh with lunch.Lamb cuttlets:
Pretty much mutton at this time of year. But these ones were fresh and tender. Coated in sour dough crumbs, lemon zest, rosemarry, tyme, and pepper. Gently fried in olive oil, and rested on a cous cous salad with slow fryed capsicums and shallots.
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