The production of black pudding

Ingredients for 5 servings:

• 4 liters of blood (pig blood)
• 1 kg pork (muscle meat, e.g. from the neck, trimmings from the leg, etc.)
• ½ kg bacon, green
• Water for boiling
• 375 g onion(s), small, peeled
• n. B. Salt, fine
• e.g. pepper, finely ground
• e.g. marjoram, finely ground
• e.g. Allspice, finely ground
• 1 liter broth (cooking broth)
• n. B. Intestine

Instructions

Working time approx. 2 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

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During slaughter, the blood is collected in a heated bucket and immediately stirred vigorously to prevent it from curdling. When it is cold, a little salt is added to increase the red color. Then, the meat and bacon are pre-boiled in water, the semi-soft, skinned bacon is cut into cubes, and the cooked meat, along with the rind and pre-steamed onions, is ground through a meat grinder. The bacon cubes, heated with cooking broth, and the spices are added. Note that the black pudding with sweet blood requires a little more salt. After adding the hot cooking broth and the strained blood, the meat mixture is mixed thoroughly, stirring vigorously. After seasoning, the thick mixture is poured into the prepared casings, jars, or cans (if the sausage mixture is still too thick, add a little cooking broth). After the sausages have been tied, they are placed in the cooking broth and left to simmer for 1.5 hours at 70-80°C. When a needle is inserted, no blood should come out. Then they are removed, quickly run through cold water, hung over poles to dry, and can be lightly smoked if desired. The filled cans or jars are sterilized at 100°C for 1.5 hours.