Recipes with Blood

Blackberry soup with barley soup (Blood soup)

When the meat is boiled, pick it up and the soup is mixed with blood mixed with vinegar and the soaked cheeses that come with the water they have been in. The soup must taste sweet, vinegar and sugar as desired. Served with coarse lumps of barley flour. The

Thyringer Blood Sausage

Lard, rind and flesh boiled for about 2 hours, then cut the flesh and packed into small cubes, approximately half of the rind, chopped meat, blubber and the chopped rind kneaded well with the spices, blood and soup added, it all worked well through and filled