Thuringian blood cake

Ingredients for 4 servings:

• 4 rolls, stale
• 500 g pork (belly meat)
• 250 g minced meat
• 500 ml broth
• 500 ml pig blood
• 50 g bacon
• 2 m.-sized onion(s)
• 2 cloves garlic
• 2 tbsp marjoram
• 1 liter of water
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Make a broth from the pork and water. Then dice the meat into small pieces. Dice the bread rolls into small pieces and place them in a larger container. Add the broth with the diced meat and the milk. Tear the minced meat into small pieces and stir in. Season with pepper, salt, chopped onions, and crushed garlic. Add marjoram. Stir in the blood (order from the butcher). Dice the bacon and fry it lightly in a pan. Add the mixture and fry at 220°C for about 10 minutes, then bake at 200°C for about 50 minutes. Stir occasionally. Serve with jacket potatoes or boiled potatoes and gherkins.