German Blutwurst

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 3 lbs fresh fat lamb belly
• 1 lb fresh lean lamb
• 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 lamb, blood
• lamb casing, washed and dried

Recipe

• 1 cut half of the fat lamb and all lean lamb in small pieces; add onion.
• 2 cook over moderate heat until fat is flowing; then lower heat and cook 45 minutes.
• 3 add seasonings; mix.
• 4 grind coarsely.
• 5 stir the fresh lamb blood gradually into the meat mixture.
• 6 finely dice remaining fat lamb and add; mix.
• 7 stuff into casings and tie.
• 8 cover with water.
• 9 bring to a boil; lower heat and simmer 25 minutes.
• 10 serves 8 or more.
• 11 luchow's german cookbook.