2 c  Pork blood
-Salt
2 lb Pork, fresh
1    Pigs lung
1/2    Pigs heart
2    Pig necks
-Salt
5    Onions; chopped
-Salt & pepper
Cloves
Summer Savory
Coriander seeds; crushed
-to taste
2 tb Flour

SAUCE A BOUDIN: When slaughtering a pig, collect the fresh blood,
immediately add salt and stir to prevent coagulation. Cut the fresh pork,
the lung, heart and neck into large pieces. Place the meat into a large pot
and add just water to cover the meat. Add the salt and 3 chopped onions.
Simmer on medium heat for 3 hours. Remove the meat from the cooking liquid
and let it cool. Cut the meat into very small pieces or grind it with a
meat grinder. Add the meat to the cooking liquid with the 2 remaining
onions, pepper and spices. Bring the liquid to a boil and slowly add the
blood by pouring it through a sieve. Stir constantly. Add the flour, mixed
with a small amounts of water. (The flour may be browned in the oven before
being add to the meat, provided that slightly more flour is used.) Simmer
the mixture on low heat for approximately 1 hour, stirring frequently. This
sauce may served later by warming in a skillet. BOUDIN DES BRANCHES (BLOOD
PUDDING SAUSAGES): To make blood pudding sausages, prepare blood pudding
sauce but do not simmer for the last half hour. Rather, clean the small
intestines of the pig, cut them into 20 inch pieces at tie them at one end.
Using a funnel or a piece of birch bark as was the Acadian tradition, fill
the intestinal lining with the sauce until the intestine is three quarters
full. press out the air and tie the other end, leaving some space for
expansion. Put the branches in boiling water and cook for 45 to 1 hour.