Thyringer Blood Sausage

Ingredients for Thyringer Blood Sausage

Instructions for Thyringer Blood Sausage

To prepare the Thyringer Blood Sausage recipe, please follow these instructions:

Lard, rind and flesh boiled for about 2 hours, then cut the flesh and packed into small cubes, approximately half of the rind, chopped meat, blubber and the chopped rind kneaded well with the spices, blood and soup added, it all worked well through and filled in casings 80-90 mm. never immerse the sausages in the boiling water and must simmer at 75-80 degrees for about 3 hours.