(1) Chop up the best mutton for use.

(2) in the sheep blood with the right amount of salt, pepper, a little Zanzan powder and chopped mutton mix, into the intestines, tied with a line into a small section.

(3) method of making sausage with the same.

(4) blood sausage cooking, will be filled with blood sausage, let go of the soup to boil, cook until the blood sausage floating, grayish-white intestines, about eight ripe when the pot will be loaded into the plate, the family sat on the ground around, cut and eat.

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Eat without crumbling or slagging or peeling, fragrant and soft, not greasy and not faggy

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1, fever, toothache, mouth and tongue sores, coughing and spitting yellow phlegm and other symptoms of fire should not be eaten lamb, liver disease, hypertension, acute enteritis or other infectious diseases and fever should be avoided during the mutton. In addition, the general public can eat mutton, especially suitable for weak stomach cold people eat more.

2, the general population can eat sheep's blood, especially suitable for postpartum women, hemorrhoids and bleeding patients.

Sheep's blood has the effect of stopping bleeding, removing blood stasis and detoxification, and regular consumption can alleviate the bleeding from vomiting, nosebleeds, hemorrhoids, women's bleeding, postpartum hemorrhoids, poisonous strawberries and traumatic injuries, bruises, and other accidental bleeding conditions.