John Myers
Contents
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Ingredients
- 2 rings Homemade black pudding
- 200 g Veal liver sausage
- 200 ml Meatsoup
- 4 Diced onions
- 0,5 tsp Black pepper from the mill
- 1 tsp Dried marjoram
- 1 tsp Rubbed savory
- Screw cap jars
Instructions
- Cut the sausages into large pieces and peel off the skin. Heat the broth in a saucepan and melt the sausage in it, so that an even, mushy mass is created.
- Stir in the diced raw onions with the pepper. Grate the marjoram and savory over the sausage mixture between the balls of your hands and fold in and cook everything vigorously for about 2 minutes.
- Fill the finished mass into sterile screw-top jars - but only up to 3 cm below the rim of the jars, because the sausage stretches a little when it is preserved. Then close the jars tightly.
- Put a kitchen towel in a large saucepan, place the glasses on top and pour hot water over them. The glasses should stand 3-4 cm high in the water. Put a lid on the pot and soak the black pudding in boiling water for about 80 to 90 minutes. Then take it off the stove and let it cool down in the saucepan.
- So you always have a particularly hearty, inexpensive and always fresh blood sausage on hand. My husband is crazy about this delicious spread and for us as campers these supplies are just ideal!
- The amount of ingredients resulted in 6 glasses + a small glass to try.
Nutrition
Serving: 100gCalories: 175kcalCarbohydrates: 1.6gProtein: 7gFat: 15.9g
