| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | German | German | 4 | Servings |
INGREDIENTS
| 1/2 | 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 | Allspice* | |
| 1 | Ground cloves* | |
| 3 | T | Marjoram |
| 3 | Bay leaves |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 16
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.2mg
Potassium: 64.5mg
Carbohydrates: 3.7g
Fiber: 1.1g
Sugar: 1.3g
Protein: <1g