Blood Sausage with Rice
Polish blood sausage (Kiszka krwista z ryżem) with rice is popular not only in Poland but in other countries as well. A good example will be Spanish “Morcilla”. Occasionally, this sausage is made without blood and is known as White Blood sausage.
|Pork head meat||350 g||12.3 oz|
|Pork or veal lungs (* see note)||200 g||12.3 oz|
|Pork skins||100 g||3.5 oz|
|Blood||150 g||5.3 oz|
|Rice||200 g||12.3 oz|
Ingredients per 1000g (1 kg) of meat
|Salt||20 g||3 tsp|
|Pepper||1 g||1/2 tsp|
|Allspice||1 g||1/2 tsp|
|Cinnamon||1 g||1/2 tsp|
- Wash meats in cold water, soak any salted meats for 2-3 hrs in cold running water.
- Poach meats in small amount of water: skins at 95° C (203° F) until soft; other meats at 80-85° C (176-185° F) until soft. After poaching remove gristle from lungs and meat from heads.
- Spread meats apart on a flat surface to cool. Don’t cool by rinsing with water.
- Take 200-250 g of broth (from poaching meats) or water per 100 g of rice. Add rice to boiling stock/water and stir frequently. After boiling leave for ½-1 hr covered.
- Grind head meat, jowls, snouts through 8 mm plate. Grind lungs (if used) and skins through 3 mm plate. Grind boiled skins through 3 mm plate.
- Add salt and spices to ground meats, and mix with blood and rice everything well together.
- Stuffing materials: Large hog casings, after ends, butcher’s twine. Stuff casings loosely and make sausage links 15-30 cm (6-12”) long, up to 8 cm (3”) diameter. Tie the ends with twine.
- Immerse sausages in boiling water and cook at 80-85° C (176-185° F) for about 60-90 min until internal meat temperature reaches 68-70° C (154-158° F).
- Spread sausages on a flat surface 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.
*Lungs might be hard to obtain. Replace with pork meat.
Meats should be neither salted nor cured.