When you butcher a pig on the farm, everything is used except the “oink”.
Tradition has it that every adult is offered a shot glass of vodka mixed with fresh pig blood to celebrate the slaughter, 200 pounds of meat, enough for a year.

For this recipe, fresh pig blood is replaced with dried pig blood. Mixed with barley and flour, spices, pig bacon and made into an almost black blood sausage.
For Halloween, thick slices of blood sausage are panfried and served with skull carved potato slices.
For breakfast, stuffing is gently boiled in sausage casings and kept refrigerated.
The ghoul wine is used to wash down the blood sausage dinner. It is deep purple like vampire blood, made with whole purple plums that look and taste like fresh bites taken from an innocent victims neck. Adults drink full strength, kids get a teaspoon in water.
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