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Blood sausage
March 19, 2009, 2:28 pm
Filed under: Uncategorized
News Scotsman:
TWO German air force sergeants are facing courts martial after drawing their own blood to make traditional sausage.
“Make sure the blood is fresh and the bacon cubes diced finely with a nice proportion of fat to lean. Do not use too many breadcrumbs but if the blood starts to curdle stir in a teaspoon of wine vinegar.”
The two men, based at a fighter squadron base near Munich, were photographed siphoning off their blood to mix with onions, bacon, spices and breadcrumbs according to the recipe of a grandmother of one of them.
 “I have been asked to give blood for sausage-making and I want to know if this is against regulations.”

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