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Ingredients
- 1/2 lt Pig's blood (2 c. plus 2 Tbsp)
- 1 kg Fatty meat from pork head, snout, shoulder,
- Â Â Tongue, heart, and skin (a generous 2 lbs)
- 1 x Onion
- Â Â Salt and pepper to taste
- 1 pkt Allspice*
- 1 pkt Grnd cloves*
- 3 Tbsp. Marjoram
- 3 x Bay leaves
Directions
- 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 mix into an inverted, cleansed pork stomach or possibly cleansed bungs.** Simmer, at 175 to 185 degrees F, for 2 hrs. 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 which, alas, is as specific as I can get on the subject. K.B.]
- [**Note: I strongly recommend which anyone contemplating this recipe consult a book on how to prepare intestines for use as sausage casings.
- K.B.]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 4 servings | |
| Calories 14 | |
| Calories from Fat 1 | 7% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 57mg | 2% |
| Total Carbs 3.16g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.1g | 1% |
| Protein 0.44g | 1% |
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