Krvavica

Description
Slovenian blood sausage

Ingredients

 * 1 medium pork head
 * 1 veal lung
 * 2 cups bacon, grained and melted
 * 4 tablespoons salt
 * 2 tablespoons ground pepper
 * 1 teaspoon cinnamon
 * 2 tablespoons marjoram
 * 1 teaspoon ground cloves
 * 40 dag cooked rice
 * 2 liters pork blood
 * 1 kg pork or beef casings

Directions

 * 1) Clean casings well and soak in cold water. Place the head in pot of salted water and cook until meat falls from the bones. Cook the Veal lung separately.
 * 2) Remove all meat from head and put through food chopper with cooked lung. Add salt, pepper, spices and cooked rice.
 * 3) Mix and set aside to cool. When cool, add blood and mix well. Remove casings from water, fill with meat and blood mixture, tie ends and bring together to form a ring.
 * 4) Drop sausages in boiling water and simmer for about 10 minutes (do not boil). Remove from water and cool.
 * 5) Store in refrigerator. When ready to use, place in skillet with a little fat and either bake or pan fry for from 35 to 45 minutes covered.
 * 6) Prick with toothpick several times.
 * 7) The remaining water could be used as blood soup named godla. Add cooked rice.