Fermented Blood Sausage

Method

1. In a large bowl, mix pork blood, pork fat, onions, garlic, salt, pepper, smoked paprika, and cider vinegar until well combined.
2. In a separate bowl, dissolve yeast in warm water, then mix with rye flour to create a fermenting dough.
3. Let the dough rest in a warm place for 24 hours to ferment, developing a tangy flavor.
4. After fermentation, gently incorporate the dough into the blood mixture, ensuring even distribution.
5. Pour the combined mixture into sausage casings, twisting to form links.
6. Smoke the sausages at 60°C (140°F) for 3 hours to infuse flavor and set the texture.
7. Allow the sausages to cool completely before slicing and serving.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.