Tyrolean recipes - farm recipes

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.