Blood Sausage with Tongues

Blood Sausage with Tongues is a traditional american blood sausage.

Pork or veal tongues400 g0.88 lb
Pork back fat200 g0.44 lb
Skins100 g0.22 lb
Blood250 ml8 oz fl
Potato flour50 g0.11 lb
Ingredients per 1000g (1 kg) of materials
Salt15.0 g2-1/2 tsp
Pepper2.0 g1 tsp
Marjoram2.0 g1 tsp
Allspice1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
  1. Blanch tongues in hot water and remove the skin before submitting them for curing.
  2. Immerse tongues for 7 days in 16° Bé (60° SAL) cure solution.
  3. 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.
  4. 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.
  5. Cut tongues into strips.
  6. Dice back fat into 1/4” (6 mm) cubes.
  7. Grind skins with 1/8” (3 mm) plate.
  8. Mix meat with blood, flour and spices.
  9. Stuff loosely into beef bungs, beef middles, beef rounds or large synthetic casings.
  10. 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.
  11. Cool in cold water until thoroughly cooled.
  12. Place the sausages in cold water for 15 minutes and then spread them on a flat surface to cool.
  13. Refrigerate.
Curing tongues time is not included in preparation time

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