Disznósajt with blood, Hungarian head cheese

Ingredients

• 1 kg of pork cheek
• 1 kg of leather
• 1/2 litre of pig’s blood (50 cl)
• 15 g of crushed black pepper
• 5 grams of ground cloves
• A tip of a savory knife (csombor)
• salt (approximately 60 to 80 g)
• Pig’s large intestine and/or pig’s stomach
• A little back bacon (or salt pork)

Cook the hide in lightly salted water until it is tender, along with the back fat. Pour the blood into a bowl and add the spices. Cut the cooked fat into thin strips and add it to the blood.

Cut the cooked hide into strips and season it, then salt it. Mix it with the cooking broth and blood, then fill a large intestine, which has been tied off at one end. Tie off the other end, prick it with a needle, and then cook for 1 hour at 90–95 °C in hot water.

Drain the sausage, place it on a board to allow it to drain and dry. It can be stored in the refrigerator for several days.