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Schwarzsauer/Schwattsuur

11/2 kilogramm goose or duck giblets
1/2 liter water
1/4 liter vinegar
1/4 - 1/2 liter blood (or 1 fresh black pudding, Blutwurst)
3 onions
1 tb salt
200 grams dried fruits
1 tb peppercorns
1 tb cinammon
3-5 cloves
1 laurel leaf
sugar
1/2 tablespoon marjoram
some flour

Goose or duck giblets are soft boiled with onions in salted water
until done. Simultaneously cook dried fruits (plums,apples, pears)
with little sugar in some water, add cinnamon, cloves, laurel leaf
and some peppercorns. Boil until the fruits are soft. Pour off the
fruits (serve the juice) and add them to the giblets- broth. Then
mix cooled juice, fluor and goose or duck blood with a whisk and
add to the dish. Gustar carefully with salt, vinegar, sugar and
majoran. Heat carefully under permanent stirring until partly
cooked. Serve with flour-dumplings or boiled potatoes.

Leavings you may conserve in a potty at a cool place. Schwarzsauer
is long lasti ng. If you like you may add 1/4 cup heavy cream
before serving. Instead of birds you may take porkneck, pork ribs,
pork kidney and pork heart.

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