Making your own
GERMAN BLOOD SAUSAGE
( BLUTWURST)

Ingredients: 3 pounds fresh fat pork belly 1 pound fresh lean pork 1 Spanish onion, chopped 1 1/2 teaspoons salt 1 teaspoon pepper 1/4 teaspoon powdered cloves 1/4 teaspoon powdered ginger 1 pint fresh pork blood Pork casings, washed and dried

 

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