Blood sausage · Germany
East Frisian Blood Sausage
A regional variation of blood sausage from East Frisia, Germany, with a distinctive flavor profile.
150 minutes4 servings
Ingredients
Method
- Combine the beef blood, minced onion, and cubed pork fat in a bowl.
- Stir in the marjoram, salt, nutmeg, and oatmeal.
- Transfer the mixture to a sausage casing or a greased baking dish.
- Bake at 180°C (350°F) for 1.5 to 2 hours until firm.
- Allow to rest for 10 minutes before slicing and serving.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.