Spanish Cinnamon-Flavored Blood Sausage

Method

1. Caramelize onions in a pan until golden brown.
2. Mix with beef blood and cinnamon sticks.
3. Pour into a sausage casing or baking dish.
4. Bake at 190°C (375°F) for 30 minutes.
5. Allow to cool before slicing and serving.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.