One characteristic of Navajo culture is the importance of sheep to their agriculture, economy, and way of life. The first Navajo sheep, the now-rare Churro breed, were adopted from Spanish colonists who brought them to the southwestern part of the country during the 1500s. Nearly every part of the sheep is used by the Navajo, from wool—used to make clothes, blankets, and shelters—to the meat, eaten both as lamb and aged mutton. Blood sausage uses several components of the animal, including fat, muscle, and blood. The preparation was most traditionally cased in a sheep stomach and then roasted over an earthen pit fire.
Recipe Servings: 10
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Mix the sheep blood and the sheep fat in a large bowl.
- Add the cornmeal, salt, and chile powder and mix.
- Add the potatoes and the meat and mix well.
- Stuff the stomach with the meat mixture and tie the stomach closed with a string.
- Heat 3 quarts of water in a large pot. When gently boiling, add the sausage.
- Gently boil the sausage for about 30 minutes, until the sausage is brown, adding water to the pot if needed.
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