Sanger Yena (Offal Sausages) is a traditional Aruban recipe for a classic black pudding or blood sausage made with offal combined with blood, chillies 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).
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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 10°Cm 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.
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