Blutwurst Recipe

Blutwurst is a German blood sausage made with pork blood, pork fat, and a variety of spices.

Ingredients - Serves 8

In a large bowl, combine the pork blood, pork fat, onion, garlic, allspice, nutmeg, salt, and black pepper. Mix well.
Add the bread crumbs and mix until well combined.
Rinse the pork casings under cold water and tie one end of each casing with kitchen twine.
Using a sausage stuffer, fill the casings with the blood mixture, leaving about 1 inch of casing at each end.
Tie the other end of each casing with kitchen twine.
Bring a large pot of water to a boil. Add the blood sausages and reduce the heat to a simmer.
Simmer the sausages for 1-2 hours, or until fully cooked.
Remove the sausages from the water and let cool slightly before slicing and serving.