in Germany

Baked blood

Spread the love

Ingredients for 4 servings:

  • 500 ml pig’s blood
  • 250 ml milk
  • 125 ml meat broth
  • 150 g smoked pork back bacon
  • 300 g onion(s), diced
  • 1 potato(s), boiled and grated
  • 2 rolls, stale
  • ½ tsp salt
  • ½ tsp pepper
  • 4 tsp marjoram, dried
  • 1 pinch of allspice
  • 1 tsp instant seasoning or 1 dissolved stock cube
  • Fat for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Schwaaß, a hearty specialty from Upper Franconia

Dice the bacon and fry in a pan, then sauté the onions. Cut the bread rolls into cubes and fry them in the fat until golden brown. Mix everything with the remaining ingredients, season, and bake in a casserole dish in a preheated oven at 180°C for about 40-45 minutes. The top should have a nice crust. Sauerkraut and boiled potatoes are traditional accompaniments.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Persian rice pudding

Indian Chicken Curry