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blood sausage


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Blood sausage. If you want to make a blood sausage, tell the butcher to don't cut the intestines. Wash and poach some rice. Stuff the intestines with some beef, parsley and rice, add some black pepper, tie the two ends so that they don't leak. Whether you want to bake it or cook it, add some black pepper and sour cream. There should be three or four blood sausages, for one is not enough for a plate. Serve it to your lord.

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