German Blutwurst - cooking recipe

Ingredients

3 lbs fresh fat pork belly
1 lb fresh lean pork
1 Spanish onion, chopped
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon powdered clove
1/4 teaspoon powdered ginger
1 pint fresh pork, blood
pork casing, washed and dried

Preparation

Cut HALF of the fat pork and all lean pork in small pieces; add onion.
Cook over moderate heat until fat is flowing; then lower heat and cook 45 minutes.
Add seasonings; mix.
Grind coarsely.
Stir the fresh pork blood gradually into the meat mixture.
Finely dice remaining fat pork and add; mix.
Stuff into casings and tie.
Cover with water.
Bring to a boil; lower heat and simmer 25 minutes.
Serves 8 or more.
Luchow's German Cookbook.