Шаблон:RecursiveRecipe/BloodSausage

1

raw blood sausage

5 units blood + 2 units salt

1 part Sodium

1 part Chlorine

PURITY buffer:

1 part Sulfuric Acid

+ 1 raw cutlet

Slice a meat with your knife

+ 1 raw piece of bacon

Process one raw cutlet

Slice a meat with your knife

, cured on a drying rack