Polish Blood Sausage (Kiszka krwista)

Polish blood sausage with bread crumbs or semolina.

Jowls, dewlaps300 g0.66 lb
Pork, beef or lamb liver50 g0.11 lb
Lungs, boiled bone meat, meat trimmings, pork skins*300 g0.66 lb
Blood250 g0.55 lb
Bread crumbs, dry rolls or semolina flour100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Pepper2.0 g1 tsp
Marjoram1.0 g1 tsp
Allspice0.5 g1/4 tsp
  1. 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.
  2. After cooking remove gristle from lungs and meat from heads. Spread meats apart on a flat surface to cool.
  3. 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.
  4. If semolina is used, emulsify it in a food processor with 75% of meat stock (in relation to semolina).
  5. Add salt and spices to ground meats and bread crumbs (or semolina flour), add blood and mix everything well together.
  6. 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.
  7. 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.
  8. Place the sausages in cold water for 15 minutes and then spread them on a flat surface to cool.
  9. Refrigerate.
* no more than 10% pork skins

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