Have beef or pig casings ready.
Flush water through casing to open passage for stuffing.
Cut the casing to the desired length, about 24-29 inches.
Tie one end of the casing with string to secure. Leave other end open to fill.
Prepare the blood mixture: Chop the green onions, parsley, chili peppers, and garlic fine.
Dice the stomach fat (Banyas) of the pig into ½ inch cubes
Combine the above ingredients in a large pan. To season add the flour, milk, salt, allspice, and cinnamon.
Gently mix in the 1 quart pig blood (more or less may be used).
Fill casing only ¾ full. When filling by hand, slit casing at open end about 3 or 4 inches to hold with right hand while using left hand to fill. Secure with string then tie both ends together to form a ring. (Keep leftover blood mixture to make Carcerla).
To poach, fill a large 20 quart pot ½ full with water. Then, add 3 tablespoons Hawaiian salt. Heat to boiling.
Without overcrowding, gently drop sausage into boiling water, one at a time. Sausage will rise to surface, pierce with head pin to release air. Cook about 20 minutes. Drain. Refrigerate or freeze.
To serve: Fry in hot greased skillet until medium brown on bottom sides. Reduce heat, cover with lid and cook 5 minutes on each side or until done.
Serve with sunny side fried eggs, hot rice and catsup.

Portuguese blood sausage

Vietnamese pulled pork