Blunzn

Experience the hearty flavors of traditional Austrian Blunzn, a unique blood sausage made with rich pork blood, savory fat, and aromatic spices. Perfect for a cozy weekend brunch or a special gathering with friends.

• 500 g pork blood
• 250 g pork fat
• 100 g onion
• 100 g barley
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon marjoram
• 1 m hog casings

Method

1. 1

   Rinse the hog casings in cold water and soak them in warm water for about 30 minutes. This will soften them and prepare them for stuffing.

2. 2

   In a skillet, sauté the chopped onions in a little fat until they are golden brown. Add the cooked barley and stir to combine, then remove from heat.

3. 3

   In a large bowl, combine the pork blood, sautéed onion and barley mixture, pork fat, salt, pepper, and marjoram. Mix well until all ingredients are evenly incorporated.

4. 4

   Carefully stuff the hog casings with the blood mixture, ensuring not to overfill. Tie off the ends of each sausage with kitchen twine.

5. 5

   Bring a large pot of water to a gentle simmer. Add the stuffed sausages and cook for about 30-40 minutes, ensuring they are fully cooked through.

6. 6

   Once cooked, remove the sausages from the water and let them cool slightly before slicing them into rounds.

7. 7

   Serve the Blunzn warm, optionally with mustard, sauerkraut, or freshly baked bread.