Blood sausage or fried blood sausage

Ingredients for 1 servings:

• 1,400 g pork neck, boneless
• 300 g blood (pig’s blood)
• 300 g pork rind
• 20 g curing salt
• 4 g pepper
• 2 g caraway seeds
• 3 g marjoram
• 1 ½ g all-spice
• 20 g onion(s), pureed
• 8 g cutter aid
• Intestine (pig intestine), caliber 28/30

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Coarse bratwurst with a portion of pork blood and rind, for about 20 sausages

The spice and additive quantities are based on 1 kg of minced blood, rind, and meat mixture. First, cut the meat into pieces suitable for a meat grinder and chill slightly in the refrigerator. Weigh the salt, spices, and cutter additive, pour over the pieces of meat, and mix thoroughly by hand. Mince everything using the 3 mm perforated disc. Cook the rinds and mince using the 2 mm disc. Sieve the blood several times to aerate them; it should be approximately 40°C. I used freeze-dried pig’s blood, which I mixed with warm water according to the package instructions. Mix the blood, rind, and meat mixture thoroughly and fill with a sausage stuffer. Boil the sausages at 80°C, one minute per mm of diameter. If filling jars, boil them for 2 hours at 100°C. I came up with this recipe idea because I’m a fan of both bratwurst and black pudding. When fried, the sausages remain much more stable than black pudding, but are slightly softer than “regular” bratwurst. The addition of blood, however, adds a flavor kick!