Recipe - Roter Press-Sack (Red Head Cheese)

One half l Pig's blood (2 cups plus 2
Tbsp)
1 kg Fatty meat from pork head,
snout, shoulder,
Tongue, heart, and skin (a
generous 2 lbs)
1 Onion
Salt and pepper to taste
1 pack Allspice*
1 pack Ground cloves*
3 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini