Roter press-sack (red head cheese)

Yield: 4 servings

Measure Ingredient
½ litre Pig's blood (2 cups plus 2 Tbsp)
1 kilograms Fatty meat from pork head, snout, shoulder,
\N \N Tongue, heart, and skin (a generous 2 lbs)
1 \N Onion
\N \N Salt and pepper to taste
1 pack Allspice*
1 pack Ground cloves*
3 tablespoons Marjoram
3 \N Bay leaves

Boil the pork skin [and other meat] with the onion and bay leaves.

Grind up half of the cooked skin, and finely cube the other half.

Also cube the other meat. Combine the skin, meat, blood, and seasonings and mix well. Stuff the mixture into an inverted, cleansed pork stomach or cleansed bungs.** Simmer, at 175 to 185 degrees F, for 2 hours. Turn frequently during the cooling process.

Serves 4.

[*Note: 1 pkg is a considerably smaller quantity than the smallest spice container I have ever seen stateside. And that, alas, is as specific as I can get on the subject. K.B.] [**Note: I strongly recommend that anyone contemplating this recipe consult a book on how to prepare intestines for use as sausage casings. K.B.]

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

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