Step 1 – Place the blood sausages in a pot so that they are close to each other and sauté in oil over a low heat. Add the carrots, onion, wine, beef broth, salt and pepper.
Step 2 – Cook covered over a very low heat.
Step 3 – Cook for 10 minutes. Add chopped cilantro and cook for another 10 minutes.
Step 4 – Separately, toast the flour in a pan and add water until a thin sauce forms, then set aside.
Step 5 – Add a little of the liquid from the pot used to cook the blood sausages to the toasted flour to dilute it. Remove the sausages from heat. Pour the sauce into the pot with the cooked blood sauces, stirring to keep lumps from forming. Cook for 2 to 3 minutes.
Step 6 – Serve with chili pepper paste and cheese.