Main course
Farmer’s blood sausage
Farmer’s blood sausage
Blood sausage came about from the need to use up as much of the animal as possible: it is often eaten during Törggelen.
Elisabeth Kompatscher
Farmer from farm Fronthof
Ingredients
2 persons
60 MIN.
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1 lpig’s blood
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300 gdumpling bread (in cubes)
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1 tspsalt
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2 tsppepper
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1 tspmajoram
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1clove of garlic
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beef intestines
Instructions - Farmer’s blood sausage
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1.
StepMix the ingredients well in a deep bowl or large saucepan. The mixture will be runny. -
2.
StepFill the beef intestine (tied at one end) using a sausage filler (a funnel would also work). Leave the last few centimetres free, as the filling will expand when boiled, then tie up the end.
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3.
StepLet the farmer's blood sausage soak in hot water for about 30 minutes (careful: don’t let the water boil!)
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4.
StepBest served with sauerkraut and boiled potatoes.
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Happy cooking
