&noscript=1 /> Farmer’s blood sausage - Recipe from South Tyrol Rezept
 

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.
  • 1 l
    pig’s blood
  • 300 g
    dumpling bread (in cubes)
  • 1 tsp
    salt
  • 2 tsp
    pepper
  • 1 tsp
    majoram
  • 1
    clove of garlic
  • beef intestines
Print recipe
www.roterhahn.it
Instructions - Farmer’s blood sausage
  • circle-dashed 1.
    Step
    Mix the ingredients well in a deep bowl or large saucepan. The mixture will be runny.
  • circle-dashed 2.
    Step
    Fill 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.
  • circle-dashed 3.
    Step
    Let the farmer's blood sausage soak in hot water for about 30 minutes (careful: don’t let the water boil!)
  • circle-dashed 4.
    Step
    Best served with sauerkraut and boiled potatoes.
  •  
    Happy cooking
Elisabeth Kompatscher
Farmer from 'Roter Hahn Buschenschank'
Fronthof in Völs am Schlern

From the farm kitchen

A recipe from …

Reset filter
Fronthof
Markus Kompatscher  | Völs am Schlern  (The Dolomites)
Typical Tyrolean wine tavern
Farm's own products Zweigelt, Sauvignon, Pinot blanc ..., 'Kaminwurzen' salami, Sauerkraut ...
5,0
"Ausgezeichnet"
(2 Reviews)
Your search result
Further recipes

Got a taste for it?