Black pudding (Palatinate home-made)

Ingredients for 1 servings:

• 4 liters of blood (pig blood)
• 3 ½ kg bacon (back bacon)
• 3 ½ kg pork rind
• 20 g curing salt
• 2 g pepper, black
• 1 g caraway, ground
• 2 g marjoram, shredded
• 1 ½ g all-spice
• 20 g onion(s), pureed
• possibly milk

Instructions

Working time approx. 2 hours 30 minutes; Total time approx. 2 hours 30 minutes

Pork small casings cal. 30/32, pork butts (pork caps), beef crown casings cal. 40/44, 90g artificial casings

The quantities for spices and onions apply per kg of blood, bacon, and rind mixture! Sieve the blood (several times to aerate it); it should be around 40°C. Cook the rinds and mince them using a 2mm disc. Cook the back bacon and cut into small cubes. Pour hot kettle broth over the bacon cubes again, add the minced rinds, and mix well. Add the spices and onions to the blood, stir, and pour onto the hot bacon cubes. Mix everything well and stuff the sausages while still warm using a sausage stuffer or sausage horn. Boil the casings at 80°C (one minute per mm of diameter). If filling cans or jars, boil them for 2 hours. Tip: The blood can also be diluted with up to 15% milk!