Blood Sausage with Tongues
|Pork or veal tongues||400 g||0.88 lb|
|Pork back fat||200 g||0.44 lb|
|Skins||100 g||0.22 lb|
|Blood||250 ml||8 oz fl|
|Potato flour||50 g||0.11 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||15.0 g||2-1/2 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|
- Blanch tongues in hot water and remove the skin before submitting them for curing.
- Immerse tongues 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. Rinse tongue with fresh water.
- Cook in a small amount of water:
skins at 95° C (203° F) until soft (don’t overcook); tongues at 80-85° C (176-185° F) until soft. Save stock.
- Cut tongues into strips.
- Dice back fat into 1/4” (6 mm) cubes.
- Grind skins with 1/8” (3 mm) plate.
- Mix meat with blood, flour and spices.
- 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 the sausages in cold water for 15 minutes and then spread them on a flat surface to cool.
Curing tongues time is not included in preparation time