German Blood Sausage Blutwurst




3 lbs. fresh fat pork belly
1 lb. fresh lean pork
1 Spanish onion, chopped
1-1/2 tsp. salt
1 tsp. pepper
1/4 tsp. powdered cloves
1/4 tsp. powdered ginger
1 pint fresh pork blood
Pork casings, washed and dried


Cut half of the fat pork and all lean pork in small pieces; add onion. Cook over moderate heat until fat is flowing; then lower heat and cook 45 minutes. Add seasonings; mix. Grind coarsely.

Stir the fresh pork blood gradually into the meat mixture. Finely dice remaining fat pork and add; mix. Stuff into casings and tie. Cover with water. Bring to a boil; lower heat and simmer 25 minutes. Serves 8 or more.

Luchow's German Cookbook

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1 Recipe Reviews


elfriede reviewed German Blood Sausage Blutwurst on April 28, 2009

I have eaten it in Germany and it was so good, that I want to make it my self.