Beutelwurst is a German blood sausage. Beutel means bag in German.

Back fat or pork fat trimmings300 g0.66 lb
Rye meal*350 g0.77 lb
Pork blood350 ml0.77 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Pepper1.0 g1/2 tsp
Marjoram2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Allspice1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Cloves0.3 g1/8 tsp
Onions30 g1 oz
  1. Dice fat into 1/4” (6 mm) cubes. Scald with hot water for 5 minutes. Drain and cool.
  2. Slightly warm up the blood and mix with rye meal. Add fat cubes and spices and mix together.
  3. Stuff loosely into 36 mm hog casings or a linen bag.
  4. Cook in water at 80° C (176° F) for 35 minutes.
  5. Place in cold water for 10 minutes.
  6. Dry briefly and refrigerate.
* Rye meal is a course whole grain rye flour made from whole rye that has been coarsely ground.

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