Taste tradition: belly of the island - Free

Ingredients

• 800g coarsely chopped onions
• 600g lamb suet, in a large dice
• 1kg porridge oats
• 1L salted lamb’s blood, mixed with some milk (two parts blood to one part milk, usually)
• 2 tsp black and white ground pepper
• 20g sea salt
• 1 tsp allspice
• ½ tsp paprika
• ½ tsp mace
• ½ tsp nutmeg
• 1 tsp mixed herbs
• 350g raisins/sultanas, mixed