Beef Blood Sausage
Remove skin from leaf lard and dice. Smother onions well in butter, cool, add leaf lard. Add all other ingredients, stirring carefully when blood is introduced. Using a funnel, fill pork casings and twist to desired size.
Drop sausages into boiling water, lowering the heat immediately to prevent bursting. Using a small pot or ladle, keep the simmering water (170°F; 77°C) in motion. Cook the sausages for about 25 minutes.
Using a needle or toothpick, pierce one sausage; if no blood comes out, the sausages are ready. Remove from water and lay on sheet pans lined with side towels.