40grams(1.5 tablespoons) kosher saltplus more to taste (see note)
natural hog casings, as needed 37 mm size
6cupscooked ricedrained and preferably day old
1cupfinely chopped fresh Italian parsley roughly 2 bunches
3tablespoonssmoked paprika
1Tablespooncayenne pepperor to taste
½cuprice flour*see note
Instructions
Wild rice
Cook the rice the night before, it's better if it's dried out a bit.
Onion mixture
Saute the yellow onions and garlic lightly in the oil with the paprika and cayenne and cook in the lard for 15 minutes on medium-low, until the onions are completely cooked. Stir in the green onions off the heat and allow them to wilt.
Cool the onions and reserve.
Blend the sausage and adjust the seasoning
Combine the onion mixture with the ground pork, blood, and remaining ingredients.
Cook a little of the mixture to double check the seasoning and adjust as needed, then pack into casings. Chill overnight to hydrate the flour and make it easier to case (optional).
I like to keep the blood sausages around 2 feet, so they can fit easily into a pot of simmering water.
Poach, portion and store
Poach the sausages in simmering, lightly salted water until hot throughout, and firm, about 10-15 minutes, then dry, portion, vacuum seal and freeze.
To serve the sausages, saute or roast them until browned, then cut into thick coins and fry crisp. Nothing could be better with eggs.
Video
Notes
Salt
I suggest 40 grams as a starting point, which is just under 1% of the weight of the meat in salt. It's very important to taste the sausage before you pack it into casings. Adjust the seasoning until it tastes good to you, but remember that blood is saltier than typical meat.
Rice Flour
This is not exactly traditional, but it works well. To make rice flour, grind rice in a spice grinder until fine, then sift. Spices and HerbsFresh or dried marjoram is traditional here, but fresh oregano is a good substitute. If I don't have access to fresh herbs, I may add warm spices, especially quatre epice (equal parts cinamon, clove, nutmeg and black pepper) just a tiny amount--1-2 teaspoons for this entire batch would be fine.