Thuringian Blood Pudding

Last Updated on October 1, 2024

Recipes for meat products, this time for pork, tongue, heart and skin.

Ingredients:

2 kg of pork liver, tongue and heart (all cooked) 500 g of back bacon 500 g of rind (cooked) 100 g salt 1 g ice 1/4 pcs ground nutmeg 5 pcs green peppercorns 1/2 teaspoon of allspice cloves 1/4 teaspoon ground cloves 1 teaspoon ground pepper 1 tsp sugar 1 tbsp thyme 1 l of strained pig’s blood

Procedure:

1. So 2 kg of lean pork, tongue, heart and 500 g of skin (all cooked) together with 500 g of back bacon are cut into cubes about the size of a thumb and coarsely ground on a meat grinder
2. For seasoning, add 100 g salt, 1 heaped teaspoon ground pepper, a few green peppercorns to taste, 1/
2 teaspoons allspice and cloves, 1 g kidney beans, 1 teaspoon sugar, 1 tablespoon thyme and ¼ ground nutmeg
3. To the meat mixture is added 1 litre of strained pig’s blood
4. This mixture is then stuffed preferably into the pig’s intestines
5. After slowly cooling down, it is then smoked in cold smoke for 3 to 4 days to give it a delicious flavour.

Note:

For more on smoking, see our cooking school.