Homemade Sausage Making

Just thaw it in refrigerator then use food processor to liquidity/homogenize it and use it. If it is blood with salt add less salt to mince. Once thawed blood shouldn't be frozen again. Average usage of blood is 1 liter to 1 kg dry groats before boiling. Or 1-1.5 liter to 10 kg ready mince. Blood should be used like last addition over hot groats, then everything mixed. Casing filling should be done when mince still warm.

I use frozen blood, and as Stefan stated, you don't need to do anything. It already is strained and might have salt added to it. Just mix well and use. Just pretend you are adding wine because that's what it looks like.

Thx guys. Not sure if it is strained or not but will soon see .