Roter press-sack (red head cheese)
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Roter press-sack (red head cheese)
  Cheese    German  
Last updated 6/12/2012 1:20:55 AM. Recipe ID 52886. Report a problem with this recipe.
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      Title: Roter press-sack (red head cheese)
 Categories: German
      Yield: 4 Servings
    1/2 l  Pig's blood (2 cups plus 2
      1 kg Fatty meat from pork head,
           -snout, shoulder,
           Tongue, heart, and skin (a
           -generous 2 lbs)
      1    Onion
           Salt and pepper to taste
      1 pk Allspice*
      1 pk Ground cloves*
      3 tb Marjoram
      3    Bay leaves
  Boil the pork skin [and other meat] with the onion and bay leaves.
  Grind up half of the cooked skin, and finely cube the other half.
  Also cube the other meat. Combine the skin, meat, blood, and
  seasonings and mix well. Stuff the mixture into an inverted, cleansed
  pork stomach or cleansed bungs.** Simmer, at 175 to 185 degrees F,
  for 2 hours. Turn frequently during the cooling process.
  Serves 4.
  [*Note: 1 pkg is a considerably smaller quantity than the smallest
  spice container I have ever seen stateside. And that, alas, is as
  specific as I can get on the subject. K.B.]
  [**Note:  I strongly recommend that anyone contemplating this recipe
  consult a book on how to prepare intestines for use as sausage
  casings. K.B.]
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
  Karin Brewer) Posted 

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Recipe ID 52886 (Apr 03, 2005)

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