Homemade Blood Sausage with Albumin

Water, Pork, Pork tongue, Albumin, Pork skin, Onion, Olive oil, Table salt, White pepper, Black pepper, Dried marjoram, Lemon zest, Thyme, Allspice, Cardamom

Slice: 30 min. To boil: 2 h. Fry: 10 min. Mix: 10 min. Blend or grind: 10 min. Mix: 10 min. Bake in the oven: 1 h 20 min. Cool down: 30 min. Chill in the refrigerator: 12 h.

Boil pork, tongue and skin gently until tender.

Cool, dice the meat and tongue, and slice the skin separately. Fry onion in oil until golden.

Mix albumin with cold water and let it swell for 10 minutes. Blend with skin, onion and salt.

Fold in diced meat, tongue and spices. Stuff into casing.

Dry at 60 °C for 20 minutes, then 70 °C for 20 minutes, then cook with steam at 85-90 °C for about 40 minutes.