Traditional Romanian Sausages

Description
In Romanian: Caltabosi traditional romanesti

Ingredients

 * 2 lbs / 1 kg fatty pork
 * pork lungs and spleen
 * a handful of boiled pork rind
 * 3 – 4 onions fried in 3 tablespoons of lard
 * 3 – 4 tablespoons of pork blood
 * 2 – 3 garlic cloves
 * a little ground juniper berries
 * pepper
 * salt
 * 3 – 4 tablespoons pork broth

Directions

 * 1) Boil the meat, lungs, spleen and rind with an onion.
 * 2) When almost ready, remove from heat, let cool, then grind.
 * 3) Add the onions fried in lard, garlic, pepper, juniper berries, salt, a few tablespoons of broth and a a few tablespoons of pork blood.
 * 4) Mix everything well.
 * 5) The mixture has to be rather soft than hard.
 * 6) Fill the big intestine, tie the ends with string and boil in the water in which the meat, lungs and rind have boiled.
 * 7) After coming to a boil, boil for another 20 – 25 minutes.
 * 8) Before boiling, prick with a thick needle.
 * 9) When ready, remove from the liquid and keep in cold water until cooled.
 * 10) Serve cold or pan-fried.