"BLOOD SAUSAGE":

SUBSTITUTE FOR BLOOD SAUSAGE:

8 CUPS VEGAN FOIE GRAS

6 ORGANIC, FRESH, LARGE EGGS, BEATEN UP (NEST FRESH)

4 CUPS USDA ORGANIC, BEEF TENDON, COOKED ON HIGH, IN WATER, FOR 4 HOURS, IN A CROCKPOT, THIS ALSO REPLACES THE DELICIOUS, LARD BITS IN CHINESE SAUSAGE. THE COOKED TENDON SHOULD BE FINELY-MINCED.

4 CUPS USDA ORGANIC, SAUTEED, PUREED, CHICKEN HEARTS, LIVERS, FULLY-COOKED, FINELY-MINCED (75% CHICKEN HEARTS, 25% CHICKEN LIVERS)

4 CUPS CLEANED, MINCED, SAUTEED, OYSTER MUSHROOMS

2 ORGANIC, MEDIUM/1 LARGE, YELLOW ONIONS, FINELY-MINCED

2 CUPS ORGANIC, GARLIC PASTE, MIDDLE-EASTERN STYLE

1 CUP GREEK OLIVE TAPENADE, FINELY-MINCED

1 CUP ITALIAN PESTO

1 CUP JAMAICAN JERK SEASONING MARINADE, WALKERSWOOD

***ALL MY RECIPES ARE MOSTLY UNTESTED. I UPDATED THEM, BUT NEVER WROTE ANYTHING DOWN. MOSTLY, BEFORE, I WOULD STICK TO MAKING THE TRADITIONAL, VIETNAMESE FOODS I GREW UP ON, TO COOK, OR GO WITH WHATEVER EMERIL LAGASSE PREFERRED IN HIS RECIPES/FOOD SHOWS.

THE TEXTURE NEEDS TO BE THE CONSISTENCY OF A MEATLOAF/MEATBALL. ADD BAC 'UNS FROM FRONTIER, OR QUINOA TO THICKEN IT, BUT ADD MORE MUSHROOMS, PREFERABLY. FINELY-MINCED, ORGANIC, GRILLED PORTOBELLO, WITHOUT THE "DIRT"/UNDERSIDE BROWN "GILLS" TO THE CAPS, CAN REPLACE THE MEATS FURTHER.***

***BLEND EVERYTHING WELL, WITH A FOOD PROCESSOR AND MIXER. THEN, PUT IT THROUGH A SAUSAGE MAKER OR CREATE STEAMED, BANANA/TI LEAF WRAPPED PARCELS IN SAUSAGE SHAPES. NEXT, COLD-SMOKE IT LIKE GRAMPY RIER'S SMOKED SALMON TECHNIQUE, AND THEN GRILL IT. UNWRAP THE LEAVES, AND USE AS A BLOOD SAUSAGE.***