Meats and Sausages
Polish Blood Sausage (Kiszka krwista)
Polish blood sausage with bread crumbs or semolina.
| Materials | Metric | US |
|---|---|---|
| Jowls, dewlaps | 300 g | 0.66 lb |
| Pork, beef or lamb liver | 50 g | 0.11 lb |
| Lungs, boiled bone meat, meat trimmings, pork skins* | 300 g | 0.66 lb |
| Blood | 250 g | 0.55 lb |
| Bread crumbs, dry rolls or semolina flour | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 20 g | 3-1/3 tsp |
| Pepper | 2.0 g | 1 tsp |
| Marjoram | 1.0 g | 1 tsp |
| Allspice | 0.5 g | 1/4 tsp |
Instructions
- Cook meats (except liver) in a small amount of water: dewlap/jowls at 80-85° C (176-185° F) until semi-soft; lungs at 85° C (185° F); skins, heads at 95° C (203° F) until soft.
- After cooking remove gristle from lungs and meat from heads. Spread meats apart on a flat surface to cool.
- Cut dewlap/jowls into 4-5” (10-12 mm) cubes. Grind all other meats through 1/8” (3 mm plate. Soak rolls or bread crumbs in left over stock, using 75% of stock in relation to bread crumbs.
- If semolina is used, emulsify it in a food processor with 75% of meat stock (in relation to semolina).
- Add salt and spices to ground meats and bread crumbs (or semolina flour), add blood and mix everything well together.
- Stuff loosely into pork middles or beef rounds. Pork middles or beef rounds, 16” (40 cm) each. The ends tied with twine. Hanging loop 4-5” (10-12 cm) on one end.
- Immerse sausages in boiling water and cook at 80-85° C (176-185° F) for about 45 min until sausages reach 68-70° C (154-158° F) internal temperature.
- Place the sausages in cold water for 15 minutes and then spread them on a flat surface to cool.
- Refrigerate.
Notes
* no more than 10% pork skins
