Baked blood

Ingredients for 4 servings:

• 500 ml blood (pig blood)
• 500 ml milk
• 150 g smoked bacon, streaky
• 250 g onion(s), diced
• 3 rolls
• Water for soaking
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp marjoram, dried
• 1 cube of stock
• 40 g butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Franconian specialty (Franconian: “Schwaaß”)

It’s best to pre-order the pig’s blood from your butcher and use it fresh after purchase. Dice the onion and bacon and lightly brown them with half the butter. Then place it in a roasting pan (with a lid). Mix the blood with the milk, soak the bread rolls in water, squeeze them dry, and also coat them in the blood. Season with salt, pepper, marjoram, and the crumbled stock cube. Cover the roasting pan and bake in a preheated oven at 180°C for about 30-35 minutes. The blood will rise like a cake in the roasting pan. The cover helps keep it moist. After 35 minutes, remove the lid, spread the remaining butter in flakes on top, and bake uncovered for a further 10 minutes to give the blood a nice crust. Serve the baked blood with boiled potatoes and sauerkraut.