Remove the brains from a pig’s bead. Place in a large pot the cleaned head, the lungs, heart, spleen, and all the pork belly fat or Bauchspeck, which will weigh nearly 12–15 lbs. Cover with water and boil for 1½ hours. Add the pork liver and cook for another 30 minutes. Chop the liver, lungs, hearts, and spleen; cut the pork fat, the ears, and the meat from the head into pieces that are not too small. Add ¾ glass salt, 1 lot black pepper, ¼ lot allspice and, if desired, marjoram. Mix everything together and dilute with nearly 3 glasses strained pork blood so that the mixture is not too thick. Fill ⅔ of a beef intestine or thick pork intestine, tie it up, smooth out the segments, and boil in water for 30 minutes. The sausages are done if the juices are fatty instead of bloody when pierced with a fork. Wash the sausages thoroughly in cold water, lay them out on a table, and flatten them with a board for an hour or two. Transfer to a cold place. If these sausages are to be used very soon, a little finely chopped white onion fried in butter may be added to the mixture. Omit the onion if the sausages will be kept for later use. They must be smoked in a light cold smoke for ten days. It is best to hang them in the chimney.
These same sausages are prepared from just the pig’s head. Very finely chop half of the meat and cut the other half into pieces.
Or, they may be prepared from only the livers, lungs, and belly fat.
Fry fresh blood sausages in butter before serving and set in the oven, but serve smoked sausages cold.