Traditional Buryat Blood Sausage

Method

1. In a large pot, combine pig's blood, chopped onion, salt, pepper, and bay leaf
2. Add pork fat and buckwheat groats
3. Simmer on low heat for 45 minutes, stirring occasionally
4. Pour mixture into sausage casings and cook in boiling water for 30 minutes
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.