📝 About This Recipe
Blutwurst is one of the oldest and most revered traditions in German Wurstwaren, celebrated for its deep, earthy complexity and silky texture. This authentic recipe balances rich pork fat and tender meat with a warm bouquet of marjoram, cloves, and allspice, creating a savory masterpiece that defines rustic comfort. Whether pan-fried until crisp or sliced cold, it offers a soul-warming taste of Bavarian heritage that is both bold and incredibly refined.
🥗 Ingredients
The Meat and Fat
- 500 grams Pork Belly (skin removed, cut into small cubes)
- 300 grams Pork Back Fat (Speck) (firm, diced into 5mm cubes)
- 200 grams Pork Rind (Skin) (cleaned and boiled until soft)
- 500 ml Fresh Pig's Blood (strained to remove any clots)
The Aromatics and Binder
- 2 medium Yellow Onions (very finely minced)
- 2 tablespoons Lard (for sautéing onions)
- 2 pieces Day-old White Bread Rolls (crusts removed, finely diced)
- 100 ml Heavy Cream (to soak the bread)
The Signature Spice Blend
- 20 grams Fine Sea Salt (or to taste)
- 2 tablespoons Dried Marjoram (rubbed to release oils)
- 1 teaspoon Ground Black Pepper (freshly ground)
- 1/2 teaspoon Ground Allspice (pimento)
- 1/4 teaspoon Ground Cloves (pinch)
- 1/4 teaspoon Ground Nutmeg (freshly grated)
- 1/4 teaspoon Ground Ginger (optional for brightness)
Casings
- 2 meters Beef Middles or Wide Hog Casings (rinsed and soaked in lukewarm water)
👨🍳 Instructions
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1
Begin by simmering the pork belly and pork rind in lightly salted water for about 45 minutes until very tender. Reserve 200ml of the cooking liquid (broth).
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2
While the meat cooks, soak the diced bread in the heavy cream until it forms a soft paste. Set aside.
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3
Sauté the finely minced onions in lard over medium-low heat until they are translucent and sweet, but not browned. Let them cool slightly.
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4
Once the meat and rinds are cooked, mince the rind very finely (or grind through a 3mm plate). Chop the pork belly into very small, uniform cubes (about 4-5mm).
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5
Blanch the diced pork back fat (Speck) in boiling water for 1 minute, then immediately shock in ice water. This ensures the fat cubes stay distinct and white in the finished sausage.
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6
In a large mixing bowl, combine the minced rinds, cubed pork belly, blanched fat cubes, sautéed onions, and the soaked bread paste.
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7
Slowly pour the fresh pig's blood into the mixture, stirring constantly. Add the reserved 200ml of warm cooking broth to help emulsify the mixture.
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8
Incorporate all the spices: salt, marjoram, pepper, allspice, cloves, nutmeg, and ginger. Mix thoroughly with your hands or a sturdy spoon until the mass is uniform.
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9
Slide the prepared casing onto the nozzle of a sausage stuffer. Fill the casings loosely—do not overstuff, as the mixture expands when heated. Tie off into 15cm links using butcher's twine.
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10
Heat a large pot of water to exactly 80°C (176°F). Do not let it boil, as the casings will burst.
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11
Submerge the sausages and poach them for approximately 45-60 minutes. Use a needle to prick any air bubbles that rise to the surface during the first 5 minutes.
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12
Remove the sausages and immediately plunge them into an ice-water bath for 10 minutes to stop the cooking process and set the fat.
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13
Hang the sausages in a cool, dry place for 24 hours to 'bloom' and develop their deep dark color before refrigerating or eating.
💡 Chef's Tips
Temperature control is critical; if the poaching water boils, the blood will grain and the casing will split. Always use the freshest blood possible; if it has slightly thickened, pulse it briefly in a blender before adding to the meat. For a smoother 'Thüringer' style, grind all the meat ingredients instead of hand-cubing them. Don't skip the marjoram—it is the essential flavor profile of authentic German blood sausage. If you can't find fresh blood at a butcher, many specialty Asian markets carry it in the refrigerated section.
🍽️ Serving Suggestions
Classic 'Himmel und Erde' (Heaven and Earth): Serve pan-fried slices with mashed potatoes and caramelized apples. Sautéed with onions and served alongside a pile of tangy sauerkraut and a sharp German mustard. Sliced cold on thick, buttered rye bread (Schwarzbrot) for a traditional Vesper snack. Pair with a crisp, dry Riesling or a malty Doppelbock beer to cut through the richness. Crumble and fry the filling to use as a savory topping for roasted root vegetables.