German Blood Sausage

• 3 pounds pork belly fresh fat
• 1 pound pork fresh lean
• 1 spanish onion chopped
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1/4 teaspoon cloves powdered
• 1/4 teaspoon powdered ginger
• 1 pint pork blood fresh
• casings Pork, washed and dried
• water for boiling sausage

1. Dice half of the fat pork and all lean pork in small pieces
2. Place it in a pan with the chopped onion
3. Cook over moderate heat until fat begins to render
4. Lower heat and cook for additional 45 minutes. Add salt, pepper, powdered cloves and ginger. Stir to mix
5. Grind the fat coarsely.
6. Stir the fresh pork blood gradually into the meat mixture. Finely dice remaining fat pork and add; stir to mix.
7. Stuff the mixture into the pork casings and tie it into segments of desired lengths. Cover with water. Bring to a boil; lower heat and simmer 25 minutes.

pork belly, lean, onion, salt, pepper, cloves powdered, powdered ginger, pork blood, casings pork, water

Taken from www.yummly.com/recipe/German-Blood-Sausage-1657922 (may not work)