Blood Sausage with Snouts
|Pork snouts, ears or both||350 g||0.77 lb|
|Pork back fat||300 g||0.66 lb|
|Blood||300 ml||10 oz fl|
|Potato flour||50 g||0.11 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||18 g||3 tsp|
|Pepper||2.0 g||1 tsp|
|Marjoram||2.0 g||1 tsp|
|Allspice||1.0 g||1/2 tsp|
|Cinnamon||0.5 g||1/4 tsp|
- 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.
- Grind the ears with 1/8” (3 mm) plate. You can emulsify ground ears in food processor adding a small amount of meat stock.
- Cut up snouts by hand into 1/2” (12 mm) pieces or grind with 3/8” (10 mm) plate.
- 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.
- Mix all meats with spices, flour and the blood.
- Stuff loosely into beef bungs, beef middles, beef rounds or large synthetic casings.
- 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.
- Cool in cold water until thoroughly cooled.
- Place in refrigerator and allow it to remain there 12 hours before cutting.
- Note: for better appearance and stronger red color it is recommended to cure snouts before processing:
- Immerse the snouts 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 snouts are cured decrease the amount of salt in the recipe to 9 g (1-1/2 tsp).