Trèipen (Black Pudding)

Ingredients

• •Head, lungs, kidney and tongue of pork.
• •Water
• •2 cooked cabbages
• •4 raw onions
• •3 or 5 slices dry bread, soaked in water meat was cooked in
• •1 ½ handfuls salt
• •½ handful pepper
• •1 small handful herbs
• •¾ liter pig’s blood

Directions

1. 1Cook the head, lungs, kidney and tongue of pork until done. Save the water it was boiled in. Remove bones and grind.
2. 2Grind and add cooked cabbages, raw onions, 3 or 4 slices dry bread (soaked in water meat was cooked in), salt, pepper, herbs.
3. 3Add pig's blood and 3 or 4 cups water meat was cooked in and mix well. Fill casings with mixture. Then cook rings of Trèipen in boiling water in open kettle. Sausages are done when clear juice spurts out when they are punctured with needle. Hang sausages to cool. When ready to use, heat well in frying pan or in oven.