Sanger yena

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Time:   25 mins 

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Ingredients

  • 1 lb liver, heart and kidneys of sheep or goat
  •  ¼ animal fat
  • 2 cups animal’s blood
  • 1 small onion, diced
  • 1 small green bell pepper, diced
  • 1 small stalk celery, diced
  • 2 garlic cloves, finely chopped
  • ¼  chile pepper
  • 1 tbsp salt
  • ¼ tbsp freshly ground black pepper
  • ¼ tbsp ground cloves
  • 10 leaves basil chopped
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Chef Photos

Aruba
serves 2-3

Directions

1. Grind liver, heart and kidneys and animal fat into large bowl.

2. Mix in animal’s blood, onion, bell pepper, celery, garlic, chile pepper, salt and freshly ground pepper, ground cloves.

3. Stuff into sausage casing and tie off at 3-4 inches lengths.

4. Prick sausages lightly with fork to prevent bursting when being cooked.

5. Boil in salted water with basil leaves for 10-15 minutes.

 
 

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