Meats and Sausages
Biroldo (Sanguinaccio)
Biroldo also referred in many parts of Italy as Sanguinaccio is the Italian name given to a blood sausage, typically found in the Garfagnana region of Tuscany, near Lucca. It is often infused with raisins, pine nuts and cinnamon or flavored with fennel.
| Meats | Metric | US |
|---|---|---|
| Pork trimmings-head meat, tongue, kidneys, shoulder | 500 g | 1.10 lb |
| Back fat or hard fat trimmings | 150 g | 0.33 lb |
| Pork skins | 100 g | 0.22 lb |
| Pork blood | 250 ml | 1 cup |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Garlic powder | 2.0 g | 1/2 tsp |
| Cinnamon | 0.5 g | 1/4 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
| Fennel, ground | 1.0 g | 1/2 tsp |
| Marjoram | 0.5 g | 1/4 tsp |
| Pine nuts | 60 g | 2 oz |
| Raisins | 60 g | 2 oz |
Instructions
- Cook skins in water at 95° C (203° F) until soft Cool.
- Grind meats, skins and fat through 1/8” (3 mm) plate. Make sure the fat is partially frozen.
- Add salt, cure #1 and spices to ground meats and mix well.
- Add raisins, pine nuts and blood and mix all together.
- Stuff into beef rounds making 16” (40 cm) rings or stuff into pork stomachs.
- Cook in water 80° C (176° F) unitl the sausage reaches 72° C (160° F) internal temperature.
- Cool in cold water for 5-10 minutes.
- Drain and spread on the table to cool.
- Refrigerate.
