HOW TO MAKE BLOOD SAUSAGE (Cooking with Tammo)

pork blood

🥗Healthier: beef blood

💰Cheaper: chicken blood

Beef blood is often more accessible and chicken blood is less expensive.

pork fat

🥗Healthier: chicken fat

💰Cheaper: vegetable oil

Chicken fat is leaner, while vegetable oil is cost-effective.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers more protein and rice is usually cheaper.

smoked bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly can be more affordable.

Chop 12 medium onions finely.

Sauté onions in olive oil with salt and pepper until softened and translucent.

Boil 6 lbs of pork picnic shoulder with bay leaves and salt for about an hour.

Cut boiled pork into smaller pieces for grinding.

Grind the boiled pork to a fine consistency.

Prepare smoked bacon by grinding it coarsely.

Boil pearl barley in water with beef bouillon cubes and a little salt.

Mix the sautéed onions, ground pork, smoked bacon, and boiled barley in a large mixing pot.

Measure out spices: 1/4 cup kosher salt, marjoram, caraway seeds, oregano, garlic powder, and black pepper.

Mix the spices together before adding them to the dry ingredients in the pot.

Add thawed beef blood to the mixture, ensuring no lumps remain.

Mix everything thoroughly and form a small patty to fry and taste for seasoning.

Cooking Techniques

Equipment Needed

Spice Level: