Cold Blood Sausage

For cold blood sausage, sauté finely chopped onion in pork fat and mince with the bread cubes. Cook the pork rind in hot water until very soft and also mince finely.

Boil the finely diced bacon once in hot water, strain and use as an ingredient. Now mix well the minced bread cubes with onions, the softly cooked pork rind, the salt and the spices with blood.

Add the scalded fat cubes. Pour the mixture into blood sausage casings and let it stand at 80 °C for about 55 to 60 minutes. Leave to cool and serve with grated horseradish.

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