$13.79

This item is currently out of stock.
  • Brand: Forest Pork
  • Country of Origin: USA
  • Weight/Size: approx. 1lb
  • Item #: 0699618180527

Description

  • Farmer's style blood sausage
  • Excellent with sauerkraut and potatoes
  • Fantastic addition to the traditional German Schlachtplatte (Butcher's Platter)
  • Also available in Liverwurst links
http://www.germandeli.com/Recipe-for-Schlachteplatte-Butchers-Platter-2



Made in the USA - USDA Inspected - EST 4573

Ingredients

Pork fat, cured pork, pork skins, pork livers, water, beef blood, salt, onions, spices, hydrolyzed soy protein, monosodium glutamate, sugar, sodium nitrite.



Note: Ingredients and labels may change without notice and translation and/or typographical errors are possible. Therefore consumers are advised to check the ingredient lists on the package for substances that might be incompatible for them BEFORE ingestion. The European Parliament directives and amendments pertaining to compulsory food labeling can vary depending on the item in question and producers are not always required to provide a detailed and complete listing of all ingredients. When in doubt contact the manufacturer before consuming this item.

Description in German

  • Blutwurst nach Bauern Art
  • Ausgezeichnet mit Sauerkraut und Kartoffeln
  • Fantastische Ergänzung zur traditionellen deutschen Schlachtplatte
  • Auch erhältlich in Liverwurst Links

Ingredients in German

Schweinefett, Schweinefleisch, Schweinehäute, Schweineleber, Wasser, Rinderblut, Salz, Zwiebeln, Gewürze, hydrolysiertem Sojaprotein, Natriumglutamat, Zucker, Natriumnitrit.



Hinweis: Die Zutaten und Etiketten können sich ohne vorherige Ankündigung ändern und Übersetzungen und /oder typografische Fehler sind möglich. Deshalb werden die Verbraucher gebeten, die Zutatenlisten auf den Verpackungen für Stoffe, die für sie unverträglich sind, vor dem Verzehr zu überprüfen. Die Richtlinien und Änderungen des Europäische Parlaments, bezüglich der obligatorischen Etikettierung von Lebensmitteln, kann je nach dem betreffenden Artikel und Hersteller nicht immer erforderlich sein. Im Zweifelsfall wenden Sie sich bitte an den Hersteller, bevor sie den Artikel verwenden/gebrauchen oder consumieren.

Reviews

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Most Helpful Reviews :

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Duh...really not a blood sausage

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I can't believe I read the reviews and bought these anyway and was very! disappointed! These are not blood sausages, these are bacon with blood sausages. For me the reviews were not specific enough and I guess I just had to try anyway, they couldn't be as bad I thought, and as long as it was a BLOOD sausage I figured I may like the flavor.. But these are not BLOOD sausages..
The whole sausage is filled, stuffed, with small bit size chunks of smoked bacon and very little blood. The bacon is overwhelming, the blood minuscule, kind of holding the bacon together. The bacon was good, not too fat, nicely smoked but that smoked bacon flavor absolutely dominates. I would call this a bacon sausage. Strange dish. Also the skin on two,( all I have eaten so far), hat small holes poked in casing which made the blood used out, so of course they popped open when I fried them. Good thing I didn't put them in with the sauerkraut or all of the blood would have run out of them and mixed with the sauerkraut. Then I would not even have had a hint of this being blood sausages.
Very, very disappointed. I grew up on butchering platters/feasts, freshly butchered pigs that day. Butchering being done in Oktober/November right on the neighbors farm. Everyone helped and at the end of the day the reward brought blood sausages, liver sausages, pig knuckles and feet, tails, ears and snouts with the sauerkraut of last year and new potatoes onto the fest table, yum, yum so good. The same sausages were of course available from the butcher as well, or in grocery stores. Fresh pig blood is mixed with spices, some fat and poured into eatable casing, then either heated in with sauerkraut or fried.
I will never buy these blood sausages again unless Hausmacher changes the recipe to the true blood sausage, which is made of blood. No bacon in the butcher's blood sausages.

So, I hope this is a more detailed review and unless you truly want mostly smoked bacon sausages flavored with a little blood I don't recommend these.
One more thing, the flavor of the true blood sausage is totaly overpowered by smoked fllavor, which is what the other reviewer tasted. Oh, well, live and learn.

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Why so much fat?

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I liked the flavor -- although I've had better, but the large amount of hard fat was just too much.

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Disappointing.

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It looked so good - but it did not taste right. It was mildly smoked. I thought I was getting "Frische Blutwurst" - and I've never had Frische Blutwurst in Germany that was smoked. So - I won't buy it again. Pity. Everything else from Forest Pork that I have ordered has been excellent, though!

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