Bloodwurst

A traditional European blood sausage of pork, pork blood and buckwheat, seasoned with black pepper, marjoram, onion and pimento, filled into a thick casing.Cook before eating: slice and fry until crisp on both sides, or heat through in the oven. Great with fried onions and potatoes.Made in Australia from at least 95% Australian ingredients.Keep refrigerated once thawed and use within 5 days of opening. Do not refreeze.