Blood Sausage with Jowls

Blood Sausage with Jowls is a traditional American blood sausage.

Jowls200 g0.44 lb
Hearts150 g0.33 lb
Skins150 g0.33 lb
Back fat200 g0.44 lb
Blood250 ml8 oz fl
Potato flour50 g0.11 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Pepper2.0 g1 tsp
Marjoram2.0 g1 tsp
Allspice1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
  1. Cook in a small amount of water:
  2. skins at 95° C (203° F) until soft (don’t overcook); jowls and hearts at 80-85° C (176-185° F) until done. Save meat stock.
  3. Grind the skins with 1/8” (3 mm) plate. You can emulsify ground skins in food processor adding a small amount of meat stock.
  4. Cut up hearts and jowls by hand into 3/4” (20 mm) pieces.
  5. Scald the pork back fat by pouring boiling water over it for a few minutes. Then cut it into 1/4” (6 mm) cubes by hand.
  6. Mix all meats with spices, flour and the blood.
  7. Stuff loosely into beef bungs, beef middles, beef rounds or large synthetic casings.
  8. Cook in water at at 80° C (176° F) for about 60-90 min until sausages reach 68-70° C (154-158° F) internal temperature.
  9. Cool in cold water until thoroughly cooled.
  10. Place in refrigerator and allow it to remain there 12 hours before cutting.
  11. Note: for better appearance and stronger red color it is recommended to cure hearts and jowls before processing:
  12. Immerse hearts and jowls for 7 days in 16° Bé (60° SAL) cure solution. 16° Bé (60° SAL) cure solution is made by mixing 1.32 lb (598 g) salt, 4.2 oz (120 g) cure #1 and one gallon of water. Use 1/2 part (by weight) of meat to 1 part curing solution: 100 g of meat to 200 g (200 ml) curing solution.
If hearts and jowls are cured decrease the amount of salt in the recipe to 12 g (2 tsp).

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