Blood sausage sanga from Ester - Australian Cooking (page 82) by Mat Lindsay and Pat Nourse

  • coriander leaves
  • bread
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can use the blood sausages on page 224 and the steamed bread on page 28. The book's "Onion aïoli" and "Confit onion" called for in this recipe can be made in advance.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the blood sausages on page 224 and the steamed bread on page 28. The book's "Onion aïoli" and "Confit onion" called for in this recipe can be made in advance.

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