German Blutwurst

1. 1

   Cut HALF of the fat pork and all lean pork in small pieces; add onion.

2. 2

   Cook over moderate heat until fat is flowing; then lower heat and cook 45 minutes.

3. 3

   Add seasonings; mix.

4. 4

   Grind coarsely.

5. 5

   Stir the fresh pork blood gradually into the meat mixture.

6. 6

   Finely dice remaining fat pork and add; mix.

7. 7

   Stuff into casings and tie.

8. 8

   Cover with water.

9. 9

   Bring to a boil; lower heat and simmer 25 minutes.

10. 10

    Luchow's German Cookbook.

No additional tips available.