Clay's Kitchen : Sausage Recipes

Sausage Recipes

© Copyright 1995-2023, Clay Irving <>, Manhattan Beach, CA USA

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Blutwurst (German Blood Sausage)

Recipe from: Luchow's German Cookbook
Servings: 8

3 pound fresh fat pork belly
1 pound fresh lean pork
1 Spanish onion, chopped
1 ½ teaspoon salt
1 teaspoon pepper
¼ teaspoon powdered cloves
¼ teaspoon powdered ginger
1 pint fresh pork blood
pork casings, washed and dried

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.

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