Meats and Sausages
|pork blood||500 g||1.10 lb.|
|diced fat (beef suet, pork belly, fat trimmings)||250 g||0.55 lb.|
|cooked oatmeal, barley or both||250 g||0.55 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||21 g||3 ½ tsp.|
|black pepper||2.0 g||1 tsp.|
|mace||1.0 g||½ tsp.|
|ground coriander||2.0 g||1 tsp.|
|onion, finely chopped||30 g||½ small onion|
- Mix diced fat with blood and other ingredients.
- Stuff loosely into 32 - 36 mm hog casings. Make 12” rings.
- Cook in a hot water at 176° F (80° C) for about 40 minutes. Any sausage that floats to the top should be pricked to remove air. Don’t increase temperature as the casings may burst.
- Store in refrigerator.
The color of the sausage should be dark brown or black, with white pieces of fat.
Suet is raw beef fat especially the hard fat found around the loins and kidneys. It is a solid at room temperature, and melts at about 70°F (21°C). Pork flare is the fat found around intestines, stomach, heart or kidneys. Pork belly fat is the softest of the three.