Blood Sausage with Rice

Polish blood sausage (Kiszka krwista z ryżem) with rice is popular not only in Poland but in other countries as well. A good example will be Spanish “Morcilla”. Occasionally, this sausage is made without blood and is known as White Blood sausage.
Pork head meat350 g12.3 oz
Pork or veal lungs (* see note)200 g12.3 oz
Pork skins100 g3.5 oz
Blood150 g5.3 oz
Rice200 g12.3 oz
Ingredients per 1000g (1 kg) of meat
Salt20 g3 tsp
Pepper1 g1/2 tsp
Allspice1 g1/2 tsp
Cinnamon1 g1/2 tsp
  1. Wash meats in cold water, soak any salted meats for 2-3 hrs in cold running water.
  2. Poach meats in small amount of water: skins at 95° C (203° F) until soft; other meats at 80-85° C (176-185° F) until soft. After poaching remove gristle from lungs and meat from heads.
  3. Spread meats apart on a flat surface to cool. Don’t cool by rinsing with water.
  4. Take 200-250 g of broth (from poaching meats) or water per 100 g of rice. Add rice to boiling stock/water and stir frequently. After boiling leave for ½-1 hr covered.
  5. Grind head meat, jowls, snouts through 8 mm plate. Grind lungs (if used) and skins through 3 mm plate. Grind boiled skins through 3 mm plate.
  6. Add salt and spices to ground meats, and mix with blood and rice everything well together.
  7. Stuffing materials: Large hog casings, after ends, butcher’s twine. Stuff casings loosely and make sausage links 15-30 cm (6-12”) long, up to 8 cm (3”) diameter. Tie the ends with twine.
  8. Immerse sausages in boiling water and cook at 80-85° C (176-185° F) for about 60-90 min until internal meat temperature reaches 68-70° C (154-158° F).
  9. Spread sausages on a flat surface 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.

*Lungs might be hard to obtain. Replace with pork meat.

Meats should be neither salted nor cured.

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