My homemade mustardela (a type of blood sausage from north west Italy)

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Daniele96

Daniele96

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Mustardela is a sausage from the mountain area of west Piedmont. Is made with pig blood, pork entrails (liver, heart, lungs), rind, pork head and pork crackling. Often served with fresh tripe or polenta and delicious with cream and spring onions.
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