German Blood Sausage
By: Yuna Wu
Published: Tuesday, December 1, 2009 - 3:21am

Ingredients




3 pounds fresh fat pork belly
1 pound fresh lean pork
1 Spanish onion, chopped
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon powdered cloves
1/4 teaspoon powdered ginger
1 pint fresh pork blood
Pork casings, washed and dried
water for boiling sausage

Preparation

1 Dice half of the fat pork and all lean pork in small pieces 2 Place it in a pan with the chopped onion 3 Cook over moderate heat until fat begins to render 4 Lower heat and cook for additional 45 minutes. Add salt, pepper, powdered cloves and ginger.  Stir to mix 5 Grind the fat coarsely. 6 Stir the fresh pork blood gradually into the meat mixture. Finely dice remaining fat pork and add; stir to mix. 7 Stuff the mixture into the pork casings and tie it into segments of desired lengths. Cover with water. Bring to a boil; lower heat and simmer 25 minutes.

About


Serve hot, with mashed potatoes and apple sauce.

Comments:
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