Blutwurst

Blutwurst, also known as blood sausage, is a traditional German sausage made with pork blood and other ingredients.

Ingredients - Serves 6

In a large bowl, combine the pork blood, pork fat, onion, garlic, bread crumbs, salt, black pepper, ground cloves, and ground nutmeg. Mix well.
Rinse the pork casings under cold water and then soak them in warm water for 30 minutes to soften.
Using a sausage stuffer, fill the pork casings with the blood mixture, tying off the ends to form sausages.
Bring a large pot of water to a boil. Add the blood sausages and simmer for 30 minutes.
Remove the blood sausages from the pot and let them cool slightly before serving.
Blutwurst can be enjoyed sliced and pan-fried, or served cold with bread and mustard.