Rotwurst is German blood sausage.

Pork rich in connective tissue (shoulder, leg, jowls, belly)600 g1.32 lb
Pork back fat200 g0.44 lb
Pork skins100 g0.22 lb
Pork blood100 g3.33 oz fl
Ingredients per 1000g (1 kg) of meat
Salt16 g2.5 tsp
Cure #12.0 g1/2 tsp
Marjoram, rubbed3.0 g2 tsp
Allspice1.0 g1/2 tsp
Mace0.5 g1/4 tsp
Onion50 g0.11 lb
  1. Boil meat and skins at 90° C (194° F) until softer.
  2. Grind meat through 5 mm (1/4") plate.
  3. Dice back fat into 8 mm (3/8") cubes.
  4. Grind skins and chopped raw onion through 3 mm (1/8") plate.
  5. Mix meat, fat, skins and blood with all ingredients together.
  6. Stuff into 90-100 synthetic waterproof casings.
  7. Boil in water at 80° C (176° F) for 120 minutes.
  8. Immerse in cold water for 10 minutes. Drain and cool in air.
  9. Refrigerate.
Traditionally, cooked pork head meat was used.
Precooked offal meat such as heart, liver, tongue, face masks can also be included.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs