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Farm bars
Farm recipes
Farmhouse black pudding

Tyrolean recipes - farm recipes


Farmhouse black pudding


150 g pork fat
20 g salt
150 g fat from omentum
5 garlic cloves
1 small kohlrabi
2 large onions
200 g carrots
1 l pig‘s blood
250 g white cabbage
1/8 l cream
150 g silver beets
salt, white pepper
150 g celery stalk
10 g parsley
zest of 1 lemon


Mince pork fat and omentum fat, melt together in a pan until greaves form, add finely minced chopped vegetables, add salt and fry together for 5 minutes. Strain cold-stirred blood into a saucepan, mix in cream and remaining spices and fold in cooled vegetables. Tie a clean wide sausage skin (pig’s intestine) at one end and fill with mixture, leaving 5 cm space at the end for the mixture to expand into when cooking. Simmer sausage for about 1 hour and serve with sauerkraut and boiled potatoes.
 When simmering, cooking below 100°C for delicate dishes such as dumplings, sausages etc.