Czech Pressed Blood Sausage

[polka]

Czech Pressed Blood Sausage
Bachor (Bakh-hor)

From "Kucharka Ceska," compiled by the Past Chief's Association of Pythian Sisters, Wilber, Nebraska 1964

Procedure: Boil a clean pork head, snout, ears, tongue, heart, neck bones, and any other meat you wish to add. When done, cool and pick off bones. Dice into 1/2 inch cubes. Place into large pan or kettle. Add 2 quarts fresh cooled blood. Dice 1 onion and smash 3 cloves garlic, and sauté in lard with some salt. Add black pepper to taste; 1/4 teaspoon ginger; 1/4 teaspoon allspice, and 2 teaspoons poultry seasoning. Mix thoroughly. Add to meat.

Into a well clean and scraped stomach, fill with the above mixture and close by sewing tight. simmer 1/2 hour or until the juices run clear through a pin-prick.

Remove from kettle, place on a flat plate, or tray, and weigh down with a bread board topped with a weight, and refrigerate.

Slice and peel to serve. Offer vinegar, sliced onion, and salt and pepper.

Rex