&noscript=1 /> Farmer’s blood sausage - Recipe from South Tyrol Rezept
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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.
Print recipe
www.roterhahn.it
Instructions - Farmer’s blood sausage
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    Happy cooking
Elisabeth Kompatscher
Farmer from 'Roter Hahn Buschenschank'
Fronthof in Völs am Schlern

From the farm kitchen

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Fronthof
Markus Kompatscher  | Völs am Schlern  (The Dolomites)
Typical Tyrolean wine tavern
Farm's own products 'Kaminwurzen' salami, Sauerkraut, Shoulder speck, damson jam, elderflower cordial ...
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