Sausage: Homemade Blood Sausage

Note 1: Most of the time, you don't get pig blood in small amounts. I found the blood powder in the network, which is mixed with water / broth and can be processed very well. How the powder is processed is stated on the packaging. You need half the meat mass.

Remove the rind from the ankle and abdomen. Bring as little water as possible WITHOUT salt to the boil and cook the belly, ankles, rinds and bacon until soft. Salt would remove too much liquid from the meat and make it taste bland in the finished sausage. First cut the bacon into small cubes and set aside.

Peel the onion and brown it in a little fat. Spin through the wolf together with the soft rind.

Remove the soft belly meat from the broth and also cut into small cubes, place in a sieve with the bacon cubes and scald with boiling water - a butcher's tip - so that the excess fat is removed. Let the broth cool down.

Weigh the meat and fat cubes and the twisted rind. After that, calculate the spices and blood powder.

Mix the blood powder with approx. 150 ml of cold water and allow it to swell for approx. 12 minutes. Pour the meat stock up to the full amount. The more concentrated the broth, the better it will gel. Stir in the spices and then mix with the meat.

Fill glasses with it and boil down at 98 degrees for approx. 90-120 minutes. Let it rest for at least 24 hours before attacking it.

The smaller the cubes are cut, the more beautiful the cut. The 1200 g of meat weighed in became 10 glasses. In any case, I'll never buy a finished blood sausage again.

Tip 9: You can also cut the meat and bacon into small cubes and then cook them. The meat takes about 12-15 minutes, the bacon only 6-8 minutes. So please cook separately. Then proceed as above.

I had the pleasure of trying Geli's sausage. It was perfect and that's why I simply added the Geli spice mixture to my recipe. So everyone can decide for themselves whether they prefer it mild or spicy.