Blood Sausage with Bread Crumbs
|Pork head meat||100 g||3.5 oz|
|Jowls||150 g||5.3 oz|
|Pork skins, pork lungs, lower grade pork||350 g||12.3 oz|
|Pork blood||200 g||7.0 oz|
|Bread crumbs or dry rolls||200 g||7.0 oz|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Marjoram, ground||2 g||1 tsp|
|Fresh onion||20 g||1 small onion|
- Poach meats in small amount of water: heads, lungs and bloody meats at 80-85° C (176-185° F); skins at 95° C (203° F) until soft. After poaching remove gristle from lungs and meat from heads. Spread meats apart on a flat surface to cool. Save stock.
- Grind all meats through 2 mm plate. Soak bread crumbs (or dry bread rolls) in 30% (in relation to the weight of the rolls) of left over poaching stock.
- Add salt and spices to ground meats and then mix in bowl cutter together with blood and soaked rolls. Alternatively, you can use food processor or grind meats with a small plate.
- Stuffing materials: pork hog casings, butcher’s twine. Stuff casings loosely and form twisted links 8-12 cm (3-5”) each. Make pairs and tie the ends with twine. Remove air pockets with a needle.
- Immerse sausages in boiling water and poach at 80-82° C (176-180° F) for 25-30 min until internal meat temperature reaches 68-70° C (154-158° F).
- Immerse sausages for 5 min in cold running water, then hang them to cool down below 6° C (43° F). If no suitable cooling conditions are available, arrangements need to be made to bring the temperature to 12° C (53° F) or less.
* The herbal pepper (white mustard seed, caraway, marjoram, chili, hot and sweet paprika, bay leaf ) may be substituted with a ½ amount of regular pepper).
Meats should not be salted nor cured
When the Second World War has ended many cities were completely destroyed and there were shortages of everything. Bread rolls were saved and would become dry in time. Later, they will be soaked in milk or water and reused again.