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“Blutwurst” literally means “blood sausage” in German.  It is made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled.  Blood is not the only ingredient though – there are also chunks of lean meat, tongue, bacon, lard and offal from pork or beef in varying proportions, as well as rind, depending on if the Blutwurst is a sliceable or non-sliceable version.

There are many varieties across the regions, with each state/city/town/village having their own signature ways to mince, mesh and stuff the ingredients into casings made with intestines or other materials.

Though already cooked and ready-to-eat, Blutwurst is sometimes served warm.  This recipe shows us how it can be enjoyed as a lasagne!

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