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Blood Sausage

4 servings

Ingredients

• Fresh pig's blood (as needed)
• Cooked, finely chopped lean and fatty pork (a little)
• Pork rinds, soft-cooked, finely chopped (a little)
• Bacon, cooked, diced (a little)
• Salt (a little)
• Pepper (a little)
• Cloves (a little)
• Allspice (a little)
• Marjoram (a little)
• Thyme (a little)

Instructions

1. Whisk the blood collected during slaughter while warm until it is cold, and stir through a sieve to keep it liquid.
2. Add cooked, finely chopped lean and fatty pork to the blood, along with the soft-cooked, finely chopped pork rinds, and cooked bacon cut into small cubes.
3. Season with salt, pepper, cloves, allspice, marjoram, and thyme.
4. Mix everything well and fill into thick, as smooth as possible casings, not too tightly, so that the mixture can expand, similar to liverwurst.
5. Cook the sausages for ½ hour and smoke them slightly.

Modernized from a treasured 19th-century German cookbook.