Blood Sausage with Snouts

Blood Sausage with Snouts is a traditional American blood sausage.

Pork snouts, ears or both350 g0.77 lb
Pork back fat300 g0.66 lb
Blood300 ml10 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:
    ears at 95° C (203° F) until done; snouts at 80-85° C (176-185° F) until done. Save meat stock.
  2. Grind the ears with 1/8” (3 mm) plate. You can emulsify ground ears in food processor adding a small amount of meat stock.
  3. Cut up snouts by hand into 1/2” (12 mm) pieces or grind with 3/8” (10 mm) plate.
  4. 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.
  5. Mix all meats with spices, flour and the blood.
  6. Stuff loosely into beef bungs, beef middles, beef rounds or large synthetic casings.
  7. 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.
  8. Cool in cold water until thoroughly cooled.
  9. Place in refrigerator and allow it to remain there 12 hours before cutting.
  10. Note: for better appearance and stronger red color it is recommended to cure snouts before processing:
  11. Immerse the snouts for 7 days in 16° Bé (60° SAL) cure solution.
  12. 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 snouts are cured decrease the amount of salt in the recipe to 9 g (1-1/2 tsp).

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