Directions

1. 1
   Render the pork fat in a large pot until melted.
2. 2
   Add the chopped onion and sauté until translucent.
3. 3
   Pour in the pork blood and milk, mixing well.
4. 4
   Stir in the breadcrumbs, pepper, allspice, salt, and thyme.
5. 5
   Stuff the mixture into sausage casings, tying off ends.
6. 6
   Poach the sausages gently in simmering water for about 20 minutes.
7. 7
   Let cool, then refrigerate until ready to serve.