German Blutwurst

Blood sausage.

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• 3  lbs  fresh fat  pork belly
• 1  lb  fresh  lean pork
• 1  Spanish onion, chopped
• 1 1⁄2 teaspoons salt
• 1  teaspoon pepper
• 1⁄4 teaspoon powdered clove
• 1⁄4 teaspoon powdered ginger
• 1  pint  fresh pork, blood
•  pork  casing, washed and dried

Directions

1. Cut HALF of the fat pork and all lean pork in small pieces; add onion.
2. Cook over moderate heat until fat is flowing; then lower heat and cook 45 minutes.
3. Add seasonings; mix.
4. Grind coarsely.
5. Stir the fresh pork blood gradually into the meat mixture.
6. Finely dice remaining fat pork and add; mix.
7. Stuff into casings and tie.
8. Cover with water.
9. Bring to a boil; lower heat and simmer 25 minutes.
10. Serves 8 or more.
11. Luchow's German Cookbook.