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Yield: 4 Servings
Ingredients:
* 1/2 l Pig's blood (2 cups plus 2 -Tbsp)
* 1 kg Fatty meat from pork head
Instructions:
Tongue heart and skin (a -generous 2 lbs) 1 Onion Salt and pepper to taste 1 pk Allspice* 1 pk Ground cloves* 3 tb Marjoram 3 Bay leaves Boil the pork skin [and other meat] with the onion and bay leaves. Grind up half of the cooked skin and finely cube the other half. Also cube the other meat. Combine the skin meat blood and seasonings and mix well. Stuff the mixture into an inverted cleansed pork stomach or cleansed bungs.** Simmer at 175 to 185 degrees F for 2 hours. Turn frequently during the cooling process. Serves 4.
Ingredients:
* 1/2 l Pig's blood (2 cups plus 2 -Tbsp)
* 1 kg Fatty meat from pork head
Instructions:
Tongue heart and skin (a -generous 2 lbs) 1 Onion Salt and pepper to taste 1 pk Allspice* 1 pk Ground cloves* 3 tb Marjoram 3 Bay leaves Boil the pork skin [and other meat] with the onion and bay leaves. Grind up half of the cooked skin and finely cube the other half. Also cube the other meat. Combine the skin meat blood and seasonings and mix well. Stuff the mixture into an inverted cleansed pork stomach or cleansed bungs.** Simmer at 175 to 185 degrees F for 2 hours. Turn frequently during the cooling process. Serves 4.