Roter press-sack (red head cheese)

Yield: 4 Servings

Ingredients:

1/2 l Pig's blood (2 cups plus 2 -Tbsp)
1 kg Fatty meat from pork head

Instructions:

-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 Boil the pork skin [and other meat] with the onion and bay leaves. Grind up half of the cooked skin and finely cube the other half. Also cube the other meat. Combine the skin meat blood and seasonings and mix well. Stuff the mixture into an inverted cleansed pork stomach or cleansed bungs.** Simmer at 175 to 185 degrees F for 2 hours. Turn frequently during the cooling process. Serves 4. [*Note: 1 pkg is a considerably smaller quantity than the smallest spice container I have ever seen stateside. And that alas is as specific as I can get on the subject. K.B.] [**Note: I strongly recommend that anyone contemplating this recipe consult a book on how to prepare intestines for use as sausage casings. K.B.] From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel Allgaeuer Zeitungsverlag Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer Cooking Echo 9/92