Meats and Sausages
Blunzn-Blutwurst (Blunzn Blood Sausage)
Blunzn is an Austrian blood sausage. Like most classical blood sausages it is made from pre-cooked pork, often with head meat and pork belly. Occasionally, pre-cooked offal meat and skins are used. Quite often white bread, rolls or cereals such as rice, barley or buckwheat groats are added. Blood, salt, spices are must and onions are usually included as well.
| Materials | Metric | US |
|---|---|---|
| Pork head meat, skin included | 300 g | 0.66 lb |
| Skins | 100 g | 0.22 lb |
| Back fat, pork belly, skin included | 150 g | 0.33 lb |
| Pork blood | 400 g | 13.3 oz fl |
| Onions | 50 g | 1/2 onion |
Ingredients per 1000g (1 kg) of materials
| Salt | 15 g | 2.2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Marjoram, rubbed | 1.0 g | 1 tsp |
| Thyme, rubbed | 1.0 g | 1 tsp |
| Cloves, ground | 0.5 g | 1/4 tsp |
| Garlic, diced | 3.5 g | 1 clove |
| Meat stock | 50 ml | 1.66 oz fl |
Instructions
- Cook split head and skins in a little water on slow heat until meat separates from bones. In last 30 minutes of cooking add back fat or pork belly.
- Remove meat, save meat stock. Using fingers separate meat from bones when still warm.
- Grind meat and fat through 5 mm (1/4”) plate.
- Chop the onions and fry in lard or oil until glassy and golden.
- Mix them with blood, ground meat and all ingredients.
- Stuff into 36 mm pork casings.
- Cook in water at 80° C (176° F) for 40 minutes.
Notes
Blood sausage is usually served hot by frying or roasting in some fat and served with potatoes or potato cakes (hash browns) and sauerkraut. It is often sliced and eaten cold with horseradish, mustard or pickles.
