Sanger Yena (Offal Sausages)

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Sanger Yena (Offal Sausages)

Sanger Yena (Offal Sausages) is a traditional Aruban recipe for a classic black pudding or blood sausage made with offal combined with blood, chilis and vegetables that are boilied before storing or serving. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Offal Sausages (Sanger Yena).

prep time

30 minutes

cook time

20 minutes

Total Time:

50 minutes

Makes:

Rating:

Tags : Chilli Recipes Mutton Recipes Vegetable Recipes Aruba Recipes

Ingredients:

Mix of liver, heart and kidneys of a sheep or goat (about 500g)
120g (about) animal fat [the fat from around the heart and kidneys is best]
500ml animal blood
1 small onion, finely diced
1 green bell pepper, finely diced
1 celery stick, diced
1/4 hot chilli pepper (Madame Jeanet is typically used, but a yellow Habanero can be substituted)
1 tbsp salt
1/4 tbsp freshly-ground black pepper
1/4 tbsp ground cloves
10 basil leaves, shredded
sausage casings

Method:

Clean the liver, heart and kidneys, removing any sinews and hard tissue. Pass through a meat grinder (along with the fat) into a large bowl. Add the blood and mix to combine then stir-in the vegetables, chilli, salt and spices.

Stir well to combine then stuff the mixture into sausage casings. Tie the sausages off at about 10cm lengths. 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.