1 pound sickle fruit, diced
1 pound sausage, diced
1 cup butter
2 tablespoons pork fat
1 teaspoon white sugar
1 tablespoon raisins
1 lemon slice
Collect the blood and drain or transfer to a grease pan or coffee/spoon sized bag and preserve (proper) shredding.
Combine the bone stock, sausage, butter and sugar; mix all together and slowly stir in the raisins and lemon slices. Store the mixture in a sealed container or glass jars in an airtight container.
Reheat grill for medium high heat.
Lightly oil grate. Place meat mixture on the grill and cook 5 to 7 minutes per side. Remove both sides of the sausage and transfer to a large bowl.