Chop onions, peppers, garlic, chives, thyme. Chop fat very fine until it is almost pulp. In a skillet over medium heat, melt fat or heat oil. The sauté seasonings for a couple minutes – they must not be overcooked. Then remove from heat and add all other ingredients except blood. Mix well and allow it to stand until cold. Then add blood. Mixing well.

Using a big funnel, fill sausage casing to form sausages by tying end with string and every six inches or so, tying casing with a piece of string. When you have formed 6-8 sausages, again secure end with a piece of string and cut away and continue forming sausages in this manner until filling is used up. Then set aside.

Line a large pan with clean towel. Add water to about half way and place over medium heat. When water is warm, add pudding, lower heat and allow it to cook VERY SlOWLY. Water must never be allowed to boil for fear that the pudding will burst. Check pan often and as soon as the blood is hardened; the black pudding is ready to be served. To check, prick with a pin.

Remove skin from ginger. Then slice into very thin slices. Put ginger slices into a large pan, add lime juice and cloves and add about 6 cups cold water. Bring to a boil over heat, then lower heat and allow boiling for about five minutes. Remove from the fire and allow it to stand overnight. Then strain and sweeten to taste. If on tasting you find the brew too strong, some cold water may be added to attain the desired strength, which varies with different tastes. Bottle and put one whole clove in each bottle. Cap bottles and allow to stand for about 5 days or until it ripens. Refrigerate and serve when required over ice-cubes.

Cut each pepper into strips of four lengthwise. Place in wide mouth jar. Add onions, carrots, beans, clove and salt. Then pour vinegar to cover ingredients filling it to the top. Seal and allow it to stand for 24 hours and use as required.