Meats and Sausages
Blood Sausage with Tongues
Materials | Metric | US |
---|---|---|
Pork or veal tongues | 400 g | 0.88 lb |
Pork back fat | 200 g | 0.44 lb |
Skins | 100 g | 0.22 lb |
Blood | 250 ml | 8 oz fl |
Potato flour | 50 g | 0.11 lb |
Ingredients per 1000g (1 kg) of materials
Salt | 15.0 g | 2-1/2 tsp |
Pepper | 2.0 g | 1 tsp |
Marjoram | 2.0 g | 1 tsp |
Allspice | 1.0 g | 1/2 tsp |
Cinnamon | 0.5 g | 1/4 tsp |
Instructions
- Blanch tongues in hot water and remove the skin before submitting them for curing.
- Immerse tongues for 7 days in 16° Bé (60° SAL) cure solution.
- 16° Bé (60° SAL) cure solution is made by mixing 1.32 lb (598 g) salt, 4.2 oz (120 g) cure #1 and one gallon of water. Use 1/2 part (by weight) of meat to 1 part curing solution: 100 g of meat to 200 g (200 ml) curing solution. Rinse tongue with fresh water.
- Cook in a small amount of water:
skins at 95° C (203° F) until soft (don’t overcook); tongues at 80-85° C (176-185° F) until soft. Save stock. - Cut tongues into strips.
- Dice back fat into 1/4” (6 mm) cubes.
- Grind skins with 1/8” (3 mm) plate.
- Mix meat with blood, flour and spices.
- Stuff loosely into beef bungs, beef middles, beef rounds or large synthetic casings.
- Cook in water at at 80° C (176° F) for about 60-90 min until sausages reach 68-70° C (154-158° F) internal temperature.
- Cool in cold water until thoroughly cooled.
- Place the sausages in cold water for 15 minutes and then spread them on a flat surface to cool.
- Refrigerate.
Notes
Curing tongues time is not included in preparation time