Thüringer Blutwurst



  • A blood sausage made with diced parboiled pork belly and finely chopped pork rind, liver and lights plus occasionally other cooked offal. This is mixed with warm pigs’ blood, seasoned, flavoured with marjoram, caraway and ground cloves, loosely filled into large casings, boiled, refreshed, dyed red and cold-smoked with juniper berries and sawdust.