Farmer’s blood sausage - Recipe from South Tyrol
Blood sausage came about from the need to use up as much of the animal as possible: it is often eaten during Törggelen.
Ingredients
- 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
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