Classic German Blood Sausage

Method

1. In a large bowl, mix pork blood, rice, onions, salt, pepper, thyme, and marjoram.
2. Pour mixture into a sausage casing or a greased loaf pan.
3. Steam for 1 hour or until firm.
4. Let cool, then slice and serve.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.