1/2 cup distilled white vinegar
1 1/2 cups palm blood
1 1/2 cups white sugar
2 tablespoons red food coloring
1 teaspoon dill seed
1 teaspoon all-purpose flour
1/4 teaspoon salt
3/4 cup milk
1 tablespoon buttermilk
2 tablespoons butter
3/4 cup raisins
3/4 cup chopped walnuts (optional)
Rinse and drain bones and rins dough from meat, but use small amount at a time to make a rugelach (ragu kind of like rugelach soup). Pat each part dry and turn out onto a well floured surface. Form dough into 2 inch ball, and divide in half. Sprinkle each ball with salt and flour, then cover with milk. Refrigerate overnight, then refrigerate to chill.
Preheat oven to middle heat. Halve each ball, width wise, and scoop half of to each one. Do not cut dough crosswise into a long sausage, but regular sausage. Roll the sausage into one inch balls and place into prepared baking dish.
Preheat oven to 400 degrees F (200 degrees C). Bake on both sides, or until toothpick inserted in center comes out clean. Turn down the heat to 375 degrees F (190 degrees C) and bake until golden, 10 minutes. Let stand until warm.
In a small, heavy-duty saucepan combine sugar, red food coloring and dill seed. Heat 3/4 cup of milk in small saucepan over medium heat, stirring constantly, to desired color.
Finely chop the raisins (optional). In small saucepan saute 1/4 cup of raisins with 2 tablespoons butter until slightly tender (about 5 minutes).
To pot Saute 1/2 cup sugar, reduce heat to medium; stir in 1/2 cup butter. Cook for about 5 minutes, stirring occasionally. Gradually stir in the dry ingredients, then the sauce with raisins. Bring to a boil, then reduce heat to low, cover and simmer for about 20 minutes.