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Mecklenburg Knackwurst

4 servings

Ingredients

• Good, cooked pork (as needed)
• Salt (a little)
• Pepper (a little)
• Allspice (a little)
• Mace (a little)
• Lemon zest, finely chopped (a little)

Instructions

1. Cut most of the fat from good, cooked pork to use it for blood sausage.
2. Chop the meat quite finely, season with salt, pepper, allspice, mace, and finely chopped lemon zest, mix well, and stuff into clean, thin casings.
3. Boil the sausages for ¼ hour, then dip them in cold water and, after cooling, store them in an airy, frost-free place; they must be eaten soon.

Modernized from a treasured 19th-century German cookbook.