German Blood Sausage Blutwurst
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Ingredients
| 3 lbs. | fresh fat pork belly | | 1 lb. | fresh lean pork | | 1 | Spanish onion, chopped | | 1-1/2 tsp. | salt | | 1 tsp. | pepper | | 1/4 tsp. | powdered cloves | | 1/4 tsp. | powdered ginger | | 1 pint | fresh pork blood | | Pork casings, washed and dried |
1 Recipe Reviews
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I have eaten it in Germany and it was so good, that I want to make it my self.
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Instructions
Cut half of the fat pork and all lean pork in small pieces; add onion. Cook over moderate heat until fat is flowing; then lower heat and cook 45 minutes. Add seasonings; mix. Grind coarsely.
Stir the fresh pork blood gradually into the meat mixture. Finely dice remaining fat pork and add; mix. Stuff into casings and tie. Cover with water. Bring to a boil; lower heat and simmer 25 minutes. Serves 8 or more.
Luchow's German Cookbook
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