What is Blood Sausage?
Blood sausage are sausages filled with blood that are cooked or dried and mixed with a filler until they are thick enough to solidify when cooled. Variants are found worldwide. Pig, cow, sheep, duck, and goat blood can be used, varying by country. Source: Wikipedia
When I told people that I wanted to make blood sausage using my own blood, their nostrils flared as though they’d smelled something awful. Just about every person I spoke to said, “damn, that’s gross.”
Gross? To me, when a pig or a cow is slaughtered, that’s gross. My own blood has many of the same nutrients—the iron, vitamins, and minerals—as the pig’s blood that usually goes into blood sausage, but it only harms me, not any animals. I was interested in seeing what would happen during the process. I wanted to see how it felt, but also how other people reacted. Why is my idea considered disgusting, but doing the same thing with pigs’ blood isn’t?
The Vampire ordered Needles and bags!
After the bag was filled, my arm felt weak and looked slightly purple. Was my tourniquet too tight or did I take too much blood? I wasn’t sure, but soon it was time to take the needle out of the vein. My lack of experience resulted in a spurt of blood onto my carpet. A small price to pay for a good-sized bag of blood.
I heard my doorbell and opened the door—it was my friend Fayette, who said she’d help me with my cooking, because she knows everything there is to know about blood sausage.
I prepped all the ingredients, and Fayette and I chatted about our love lives while we folded lentils, tomato puree, soy sauce, and herbs into a juicy Surinamese-style filling. And then, we liberally—but carefully—poured almost the entire bag of blood into the mixture.
While the blood sausage I made with my own blood, sweat, and tears cooked in the oven, Fayette and I cleaned up the kitchen. By now, it looked like a slaughterhouse. Excerpts Source
https://www.exposingsatanism.org/vampire-cannibal-witch-cooks-blood-sausage-with-her-own-blood/
