left blood sausage with preserved meyer lemon. this was the second time i made blood sausage and it came out really good. still Little soft but the flavor was awesome. i was lucky enough to get the blood 30 minutes after the pig was killed . I'm trying to go to the slaughter but the department of Ag sucks! on the right is stuffed pig snout. we tried a couple different ways and found the best was to stuff it with shoulder and torque it is plastic and sous vide for 12 hours. then roast in the oven. its ridiculous and very labor intensive.