German Blutwurst Recipes

Steps:

• Cut HALF of the fat pork and all lean pork in small pieces; add onion.
• Cook over moderate heat until fat is flowing; then lower heat and cook 45 minutes.
• Add seasonings; mix.
• Grind coarsely.
• Stir the fresh pork blood gradually into the meat mixture.
• Finely dice remaining fat pork and add; mix.
• Stuff into casings and tie.
• Cover with water.
• Bring to a boil; lower heat and simmer 25 minutes.
• Serves 8 or more.
• Luchow's German Cookbook.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels (save for another use). Drain, reserving 4 tablespoons drippings. In the drippings, cook bratwurst for 10-15 minutes or until no longer pink. Remove and keep warm. Drain skillet. , In a small bowl, combine cornstarch and broth until smooth; set aside. Add the mustard, brown sugar, wine, vinegar and celery seed to skillet; cook and stir over medium heat until mixture is hot and bubbly., Gradually add cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return bratwurst to the pan; cook and stir for 1-2 minutes longer or until glazed.