German Blood Sausage

1. 1

   Dice half of the fat pork and all lean pork in small pieces

2. 2

   Place it in a pan with the chopped onion

3. 3

   Cook over moderate heat until fat begins to render

4. 4

   Lower heat and cook for additional 45 minutes. Add salt, pepper, powdered cloves and ginger. Stir to mix

5. 5

   Grind the fat coarsely.

6. 6

   Stir the fresh pork blood gradually into the meat mixture. Finely dice remaining fat pork and add; stir to mix.

7. 7

   Stuff the mixture into the pork casings and tie it into segments of desired lengths. Cover with water. Bring to a boil; lower heat and simmer 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.