Name: Traditional German Blutwurst (Blood Sausage)
Prep time: 45 min
Cook time: 30 min
Yield: 4
Cuisine: Germany
Ingredients: 500 ml Pork blood, fresh; 300 g Pork back fat, diced small (approx. 0.5 cm cubes); 200 g Onions, finely diced; 100 g Semolina (Grieß) or rolled oats; 100 ml Milk (optional, for a softer texture); 1 tsp Salt; 1 tsp Ground black pepper; 1 tsp Ground allspice; 1 tsp Dried marjoram; 1 pinch Ground cloves; Hog casings (32-35mm diameter), soaked and rinsed; 1 tbsp Lard or oil for frying

Blutwurst 🇩🇪 Germany

Blood sausage made from pork blood and fat.

German Sausage

Made with

Pork blood pork fat and various fillings

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