There are many, many types of blood sausage and here is a version I made yesterday. Great for breakfast or fried up with some apple slices and onions. Click pix to enlarge
Blood reconstituted from freeze dried powder. 1 part powder to 4 parts of a 1:1 mixture of milk and water
(http://i184.photobucket.com/albums/x98/3renshordf/blutwurst/P1020685-1.jpg) (http://i184.photobucket.com/albums/x98/3renshordf/blutwurst/P1020685.jpg)
Blood being mixed with cooked and ground pig skin. Chopped, cooked pork belly (with skin) has already been added.
(http://i184.photobucket.com/albums/x98/3renshordf/blutwurst/P1020687-1.jpg) (http://i184.photobucket.com/albums/x98/3renshordf/blutwurst/P1020687.jpg)
Here is complete sausage mixture ready to pour into artificial casings. The mixture is viscous enough to keep the meat chunks suspended but fluid enough to pour well.
(http://i184.photobucket.com/albums/x98/3renshordf/blutwurst/P1020686-1.jpg) (http://i184.photobucket.com/albums/x98/3renshordf/blutwurst/P1020686.jpg)
After poaching (75 min at 85° C and overnight in the fridge.
(http://i184.photobucket.com/albums/x98/3renshordf/blutwurst/P1020689-1.jpg) (http://i184.photobucket.com/albums/x98/3renshordf/blutwurst/P1020689.jpg)
Closeup showing chunks of meat, fat and skin.
(http://i184.photobucket.com/albums/x98/3renshordf/blutwurst/P1020690-1.jpg) (http://i184.photobucket.com/albums/x98/3renshordf/blutwurst/P1020690.jpg)
Breakfast this morning. This stuff is delicious.
(http://i184.photobucket.com/albums/x98/3renshordf/blutwurst/P1020691-1.jpg) (http://i184.photobucket.com/albums/x98/3renshordf/blutwurst/P1020691.jpg)
I've got a lot more experimenting to do and to smoke some as well. It's amazing how good what is basically a seasoned blood clot can taste.
A little hot mustard and I'm all over that!!
My job as a kid on the farm was to stir the blood ;D
Nice pudding ;D
My parents were from the "Father Land" and I have seen and smelt so much Bluwurst that it makes me want to run to the 0ter every time I think about it.
Enjoy your new pudd'n
Lump