Austrian blood sausage made with white bread or cereals.

Pork head meat, skin included350 g0.77 lb
Hard fat trimmings, pork belly100 g0.22 lb
Pork blood400 ml13.3 oz fl
Dried rolls (white bread)50 g0.11 lb
Meat stock (or full milk*)50 ml1.66 oz fl
Onions**50 g1/2 onion
Ingredients per 1000g (1 kg) of materials
Salt15 g2.5 tsp
Pepper2.0 g1 tsp
Allspice1.0 g1/2 tsp
Thyme, rubbed0.5 g1 tsp
Marjoram, rubbed0.5 g1 tsp
Cloves, ground0.3 g1/8 tsp
Garlic, diced3.0 g1 clove
  1. Cook split pork head in a little water on slow heat until meat separates from bones.
  2. Remove meat, save meat stock. Separate meat from bones when still warm.
  3. Soak crushed rolls in meat stock until they fully absorb the liquid.
  4. Grind meat through 5 mm (1/4”) plate.
  5. Chop the onions and fry in lard or oil until glassy and golden.
  6. Squeeze the liquid out from the rolls, them mix them with blood, ground meat and all ingredients.
  7. Stuff into 36 mm pork casings.
  8. Cook in water at 80° C (176° F) for 40 minutes.
Instead of white bread precooked cereals such as buckwheat groats, barley, oats or rice may be used.
* in some localities milk is used.
** onions can also be applied raw.

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