Summary

Ingredients

• 300 g pork belly, streaky
• 300 g pork cheek, with rind
• 300 g blood (pi blood), fresh
• 50 g rolls (rolls)
• 20 g salt
• 3 g pepper
• 1 ½ g marjoram
• 0.2 g clove powder
• 0.3 g allspice, round
• 0.1 g cinnamon powder
• 2 g suar
• 100 ml broth
• 4 liters broth, cook
• 3 dashes Tabasco, to taste
• intestine

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Instructions

1. Just cook the meat in the broth. Take out and let cool for about 20 minutes.
2. Then cut the meat into strips the size of the wolf and put in the freezer for about an hour. In the meantime, warm the blood to around 35 ° C with low heat and stirring frequently. Mix in the diced bread roll.
3. Now turn the meat through the meat grinder (coarse slice). Insert the 2 mm disc, mix in the spices and turn the meat a second time;
4. in between turn the roll and blood mixture. Finally, turn some bread through to drive through the rest of the sausage meat. Now mix everything again thoroughly and the cooled broth
5. (100 ml per kg) work in. Pour the sausage mixture into the free-standing sausage filler and fill it into the casings. Tie the sausages and add to the approx. 95 ° C hot broth, allow the temperature to drop to 85 - 90 ° C. For each millimeter of sausage diameter, you calculate about 1.5 minutes + a safety margin of about 10 minutes. Place the sausages in warm water and cool by adding cold water.
6. The sausages taste best when they are served warm.
7. To do this, pour boiling water over the sausages in a container and remove them after about 15 minutes, dry them and fry them in butter with little (!) Heat.
8. Delicious with mashed potatoes, sauerkraut and brown butter; If necessary, fry a few onion cubes.