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 and 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. The mixture has to be rather soft than hard.
 * 5) Fill the big intestine, tie the ends with string and boil in the water in which the meat, lungs and rind have boiled.
 * 6) After coming to a boil, boil for another 20–25 minutes.
 * 7) Before boiling, prick with a thick needle.
 * 8) When ready, remove from the liquid and keep in cold water until cooled.
 * 9) Serve cold or pan-fried.