[Sca-cooks] Re: pantry foods was Cooking Spam

[Craig Jones.]

>
>No, that is correct. Pigs blood to be precise. Basically you take
blood,
>add flour (+ spices, stuff like chopped lard, pieces of apple or
>raisins) and bake at a lowish temp, perhaps in a bain-marie to
prevent
>scorching on the outside.
>
>UlfR

Ah, UlfR, speak dirty to me darling!  Nothing excites me more than a
good black pudding.....

Are there any good sources explaining how to preserve meats (like
salamis and blood sausages) at home safely?



Drakeyboy (whos heritage is bavarian/lancastrian - both great blood
sausage eaters...)