Traditional German Blood Sausage

Method

1. In a large bowl, mix together the pork blood, chopped onion, and diced pork fat.
2. Add the caraway seeds, salt, pepper, and bread crumbs. Mix well.
3. Pour the mixture into a sausage casing or a greased loaf pan.
4. Steam the blood sausage for 1.5 to 2 hours until fully set.
5. Let it cool, then slice and serve.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.