Name: Portuguese Blood Sausage
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 20 links
Ingredients: 1 quart pork blood ((probably 1/2 gallon)); 3 pounds pork shoulder; 1/2 pound pork fat; 2 cups chopped onions; 1/4 cup duck fat or fresh lard; 36 grams kosher salt, (about 3 tablespoons); 6 grams Instacure No. 1, (about 1/4 teaspoon); 10 grams freshly ground black pepper, (about a tablespoon); 6 grams ground bay leaves, (about a tablespoon); 1/2 cup minced parsley; 3 tablespoons sweet paprika