Fresh black pudding Berlin style

Ingredients for 4 servings:

• 300 g pork belly, streaky
• 300 g pork cheek(s), with rind
• 300 g blood (pig’s blood), fresh
• 50 g bread rolls (Schrippen)
• 20 g salt
• 3 g pepper
• 1 ½ g marjoram
• 0.2 g clove powder
• 0.3 g allspice, ground
• 0.1 g cinnamon powder
• 2 g sugar
• 100 ml broth
• 4 liters of broth, cook
• 3 dashes Tabasco, to taste
• n. B. Intestine

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

for warming up or frying

Cook the meat in the broth until just cooked. Remove and let cool for about 20 minutes. Then cut the meat into strips suitable for grinding and place in the freezer for about an hour. In the meantime, heat the blood to about 35°C over low heat, stirring frequently. Stir in the diced bread roll. Now grind the meat through the meat grinder (coarse disk). Insert the 2 mm disk, mix in the spices, and grind the meat a second time, grinding the bread roll and blood mixture occasionally. Finally, grind some more bread to mix in the remaining sausage meat. Mix everything thoroughly again and add the cooled broth (100 ml per kg). Pour the sausage mixture into the sausage stuffer and fill it into casings. Tie off the sausages and place them in the broth (approx. 95°C), then allow the temperature to drop to 85-90°C. For each millimeter of sausage diameter, allow approximately 1.5 minutes, plus a safety margin of approximately 10 minutes. Place the sausages in warm water and cool by adding cold water. They taste best served warm. To do this, place the sausages in a container and pour boiling water over them. After about 15 minutes, remove them, dry them, and fry them in butter over low(!) heat. Delicious with mashed potatoes, sauerkraut, and brown butter; if desired, add some diced onions.