Black Pudding

For the black pudding, coarsely mince the cooked head meat, finely mince the cooked rinds and add them. Mix with blood and bread cubes. Add roasted onions and bacon, season with spices and garlic and mix well. If necessary, add soup. The mixture should become slightly mushy.

Then quickly pour into casings, twist off and set. Place in boiling water and let steep at 70°C for about 30 minutes. Then cool in cold water. Place on a board and then store in the refrigerator. Consume the blood sausage quickly or freeze it.

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