Summary

Ingredients

• 1 kg pork neck
• 500 g pork belly, fat
• 500 g pork rind
• 50 g salt
• 5 pinches marjoram
• 5 g pepper
• 5 pinches clove pepper
• 2 g allspice
• 3 g spice mixture, (pie spice)
• 2 onions)
• 250 ml blood

Print Recipe Pin Recipe

Instructions

1. Degrease the rinds and soak in cold water for 2 hours, drain and top with fresh cold water and boil.
2. Brown the onions in the pan with fat. When the broth is boiling, skim and season with salt.
3. Now cook the belly, onion and neck meat for 1 - 1/2 hours. The rinds are soft if they can be pricked easily.
4. When all the meat is done, remove it from the broth and let it cool down until you can touch it.
5. Grind half of the rind twice, then mix with the pig`s blood and set aside.
6. Cut the other half of the rinds, the cooked pork neck and the belly into small cubes. Now mix everything well and let rest for about 20 minutes.
7. Now add the rinds with the blood and the spices. Salt a good 30 g. Season to taste, add the stock and mix in until a good consistency is achieved.
8. Now the sausage can be filled into glasses and boiled down at 98 ° C for 90 minutes.
9. I also like to stuff them into the rectum. These are boiled in the cooking broth at 75 ° C. for 90 minutes.
10. After cooling for 2 hours in the warm smoke, this is where they get their piquant note.
11. I also like to use pork heads because the rind gels even better.
12. One tip:
13. if you make several types of cooked sausage, the black pudding last, because the mess is the biggest there. If you briefly brew the fat cubes from the belly meat in vinegar water, the pieces stay nice and white, which makes the cut more beautiful.