Blood budding or blood sausages

Ingredients for Blood budding or blood sausages

Instructions for Blood budding or blood sausages

To prepare the Blood budding or blood sausages recipe, please follow these instructions:

Blood and grit, as well as rye flour, stir together and refrigerate overnight or a few hours.

The mass is slowly heated in a thickened pot under constant stirring until it begins to become even. It must not boil.

Boiling milk is then stirred, then spices and raisins. The sprays are lumped on the forehead so that they do not cling and mix in

2 sandcake shapes approx. 30 cm long, lubricated with melted fats from the sword. The dough is poured in.

The molds are placed in the pan in the oven. Boiling water is poured on. Cooking time: 1 1/2 hour at 170 gr.

The budding is eaten warm with cinnamon sugar and apple sauce or syrup. The cake can also be cut into slices heated on the forehead.

Blood bites are frozen raw. It thaws under the baking, which is extended approx. ¾ hour.

Blood Sausages:
The blood mass is filled into intestines, which can only be filled halfway. Put the sausages gently in boiling water and boil a little 1/2 hour.