German Blutwurst

Name: German Blutwurst
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

9 ingredients

11 steps

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.