Franconian Speckwurst

Method

1. Mix pork blood, pork fat, onions, garlic, salt, pepper, smoked paprika, and cider vinegar.
2. Pour the mixture into a sausage casing.
3. Cook the sausage in a water bath at 70°C for 2 hours.
4. Cool and slice before serving.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.