Offal sausages

Directions

1. Clean the liver, heart and kidneys, removing any sinews and hard tissue.

2. Pass through a meat grinder (along with the fat) into a large bowl.

3. Add the blood and mix to combine then stir-in the vegetables, chilli, salt and spices.

4. Stir well to combine then stuff the mixture into sausage casings.

5. Tie the sausages off at about 10cm lengths.

6. When ready to fry prick the sausages lightly with a fork to prevent bursting then boil in lightly-salted water containing the basil leaves for about 15 minutes.

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