Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 l Pig's blood (2 cups plus 2
-Tbsp)
1 kg Fatty meat from pork head,
-snout, shoulder,
Tongue, heart, and skin (a
-generous 2 lbs)
1 Onion
Salt and pepper to taste
1 pk Allspice*
1 pk Ground cloves*
3 tb Marjoram
3 Bay leaves

Boil the pork skin [and other meat] with the onion and bay leaves.
Grind up half of the cooked skin, and finely cube the other half.
Also cube the other meat. Combine the skin, meat, blood, and
seasonings and mix well. Stuff the mixture into an inverted, cleansed
pork stomach or cleansed bungs.** Simmer, at 175 to 185 degrees F,
for 2 hours. Turn frequently during the cooling process.

Serves 4.

[*Note: 1 pkg is a considerably smaller quantity than the smallest
spice container I have ever seen stateside. And that, alas, is as
specific as I can get on the subject. K.B.]

[**Note: I strongly recommend that anyone contemplating this recipe
consult a book on how to prepare intestines for use as sausage
casings. K.B.]

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

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