&noscript=1 /> Farmer’s blood sausage - Recipe from South Tyrol Rezept

Main course

Farmer’s blood sausage

Farmer’s blood sausage

Blood sausage came about from the need to use up as much of the animal as possible: it is often eaten during Törggelen.
Elisabeth Kompatscher
Farmer from farm Fronthof
2 persons
60 MIN.
  • 1 l
    pig’s blood
  • 300 g
    dumpling bread (in cubes)
  • 1 tsp
  • 2 tsp
  • 1 tsp
  • 1
    clove of garlic
  • beef intestines
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Instructions - Farmer’s blood sausage
  • circle-dashed 1.
    Mix the ingredients well in a deep bowl or large saucepan. The mixture will be runny.
  • circle-dashed 2.
    Fill the beef intestine (tied at one end) using a sausage filler (a funnel would also work). Leave the last few centimetres free, as the filling will expand when boiled, then tie up the end.
  • circle-dashed 3.
    Let the farmer's blood sausage soak in hot water for about 30 minutes (careful: don’t let the water boil!)
  • circle-dashed 4.
    Best served with sauerkraut and boiled potatoes.
    Happy cooking
Elisabeth Kompatscher
Farmer from 'Roter Hahn Buschenschank'
Fronthof in Völs am Schlern

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Fam. Kompatscher  | Völs am Schlern  (The Dolomites)
Typical Tyrolean wine tavern
Farm's own products Pinot blanc, Sauvignon, Zweigelt, 'Kaminwurzen' salami, Sauerkraut ...
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