Meats and Sausages
Finney Blood Sausage
Finney Blood Sausage is an English sausage.This recipe adapted from the “Handy Guide For The Use of Pork Butchers”, 1908, by Thomas B. Finney.
| Materials | Metric | US |
|---|---|---|
| Mutton | 500 g | 1.10 lb |
| Pork | 200 g | 0.44 lb |
| Sheep blood | 200 g | 0.44 lb |
| Rusk, soaked (rusk and meat stock) | 60 g | 2.11 oz |
| Rusk, dry | 40 g | 1.41 oz |
Ingredients per 1000g (1 kg) of materials
| Salt | 15 g | 2-1/2 tsp |
| White pepper | 4.0 g | 2 tsp |
| Savory | 1.0 g | 1/2 tsp |
| Marjoram | 1.0 g | 1/2 tsp |
| Ginger | 4.0 g | 2 tsp |
Instructions
- Cover meats with water, add one bay leaf and a few black peppercorns. Bring to a boil, reduce heat and simmer until cooked. Save stock.
- Mix 30 g (1 oz) of rusk with 30 ml (1 oz fl) of meat stock.
- Grind boiled meat with 1/4” (6 mm) plate.
- Mix meat with soaked rusk and spices. Mix blood with dry rusk and add to the meat mixture. Mix all together.
- Stuff into sheep casings.
- Cook in water at 80° C (176° F) for 30 minutes.
- Cool in cold water, drain and let the moisture evaporate. Refrigerate.
- The sausage can be eaten cold, grilled or pan fried.
Notes
Milder seasoning combinations:
1.Salt 12 g (2 tsp)
White pepper 2.0 g (1 tsp)
Marjoram 1.0 g (1/2 tsp)
Allspice 1.0 g (1/2 tsp)
Mace 2.0 g (1 tsp)
2.Salt 9.0 g (1-1/2 tsp)
White pepper 1.0 g (1/2 tsp)
Savory 1.0 g (1/2 tsp)
Ginger 1.0 g (1/2 tsp)
Cayenne 1.0 g (1/2 tsp)
White pepper 2.0 g (1 tsp)
Marjoram 1.0 g (1/2 tsp)
Allspice 1.0 g (1/2 tsp)
Mace 2.0 g (1 tsp)
2.Salt 9.0 g (1-1/2 tsp)
White pepper 1.0 g (1/2 tsp)
Savory 1.0 g (1/2 tsp)
Ginger 1.0 g (1/2 tsp)
Cayenne 1.0 g (1/2 tsp)
