Sausage made of liver and pork blood

1 serving


Rub 2 pork cookies on a grater and wipe them through the grill so that there are no lives left in them. Then finely cut 600g pork fat and 6 bulbs. Put this in a saucepan, fry over heat until the onion is soft. Then mix with the liver, put salt, nutmeg, marjoram and a little more glass of pork blood. Carefully stir all this, fill the guts, put them in the water, do not let them boil at all, but only boil a few times. When it will be necessary to make use of them, then fry them only in oil in a frying pan and serve on the table until they have not yet caught a cold.