Blood sausage is a sliceable cooked sausage, also known as "Thringer Rotwurst", "Grtzwurst", "Zungenwurst" "Speckblutwurst,"or "Flnz" (in the Rhineland). Grind the spices in advance to a nice fine powder. The holy grail of blood sausage. The blood sausage was a well-known specialty in ancient Rome. Serve hot. Preferably grind the meat mixture into a bowl set atop an ice bath to keep the meat cold. Blood sausages are cooked (Kochwurst) and contain chunks of lean meat, tongue, bacon, lard and offal from pork or beef in varying proportions, as well as rind and . 6. Mix in the well-drained sauerkraut and deglaze with the broth. Fat which is present in the butt and jowl region is also quite hard and thus also is used, however, the belly fat or the bacon is very soft and not prescribed. Equipment for Making Alcohol Type Beverages. Combine the pork, fat and crushed ice in a bowl and then, working quickly, use a meat grinder to grind the mixture through a 1/4 inch (6mm) die. Move some of the apple-onion mix into the dish. Blood sausage is a common ingredient in kitchens throughout Germany, particularly in Bavarian cuisine. In a large ovenproof saucepan, place pork and pork liver, and cover with water. If your blood sausages are small, begin checking them after 5 minutes to see if they're heated throughout. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/bc\/Cook-Blood-Sausage-Step-1.jpg\/v4-460px-Cook-Blood-Sausage-Step-1.jpg","bigUrl":"\/images\/thumb\/b\/bc\/Cook-Blood-Sausage-Step-1.jpg\/aid10431624-v4-728px-Cook-Blood-Sausage-Step-1.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"