Lodzka Blood Sausage
|Jowls||250 g||8.81 oz|
|Pork skins||100 g||3.52 oz|
|Cooked stock fat * see note below||50 g||1.76 oz|
|Blood||350 g||12.34 oz|
|Bread crumbs or dry rolls||250 g||8.81 oz|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp|
|herbal pepper *||2 g||1 tsp|
|allspice||0.5 g||1/2 tsp|
|cinnamon||0.25 g||1/4 tsp|
- Cook meats in small amount of water: jowls at 80-85° C (176-185° F) until semi-soft; pork skins at 95° C (203° F) until soft. Spread meats apart on a flat surface to cool.
- Cut jowls into 5-8 mm (2-3”) cubes, grind cooked pork skins through 3 mm plate. Cut dry bread rolls, soak in blood for 20-30 min and grind through 8 mm plate.
- Add salt and spices to ground meats and ground rolls (if used), add blood and stock fat and mix everything well together.
- Stuffing materials: pork hog casings over 36 mm, beef middles up to 40 mm, fibrous casings, butcher’s twine. Stuff casings loosely and form rings. Tie the ends with twine.
- Immerse sausages in boiling water and poach at 80-82° C (176-180° F) for 30-35 min until internal meat temperature reaches 68-70° C (154-158° F).
- Immerse sausages for 5 min in cold running water, then hang them to cool down below 6°C (43°F). If no suitable cooling conditions are available, arrangements need to be made to bring the temperature to 12° C (53° F) or less.
* The herbal pepper (white mustard seed, caraway,marjoram, chili, hot and sweet paprika, bay leaf ) may be substituted with a ½ amount of regular pepper).
* Cooked stock fat is the fat that remains in a cooking pot after boiling meats.
When the Second World War has ended many cities were completely destroyed and there were shortages of everything. Bread rolls were saved and would become dry in time. Later, they will be soaked in milk or water and reused again.