Roter Press-Sack (Red Head Cheese)
| Yield: | 4 Servings |
| Categories: | German |
| 1/2 | l | Pig's blood (2 cups plus 2 Tbsp) |
| 1 | kg | Fatty meat from pork head, snout, shoulder, |
| Tongue, heart, and skin (a generous 2 lbs) | ||
| 1 | Onion | |
| Salt and pepper to taste | ||
| 1 | pk | Allspice* |
| 1 | pk | Ground cloves* |
| 3 | tb | Marjoram |
| 3 | Bay leaves |
Advertisement