Traditional Estonian Blood Sausage

Method

1. In a large bowl, mix together the pork blood, chopped onion, rolled oats, salt, pepper, allspice, and diced pork fat.
2. Pour the mixture into a sausage casing or a greased loaf pan.
3. Steam the blood sausage for 1.5 to 2 hours, or until it's firm and fully cooked.
4. Let it cool, then slice and serve with boiled potatoes and sour cream.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.