German Blood Sausage Blutwurstby olga

By Dustin

Ingredients

• 3 lb. 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

Preparation

Step 1

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