Blutwurst mit Buchenweizengrütze (Blood Sausage With Buckwheat Groats)

Blood Sausage with Buckwheat Groats (Buchenweizen=buckwhet, grütze=groats) has been always popular in Germany and in Poland. Polish name for buckwheat groats is "kasza" and the common name for blood sausage is Kaszanka.

MaterialsMetricUS
Meat trimmings*400 g0.88 lb
Fat trimmings150 g0.44 lb
Left over fat from meat stock50 g1.76 oz
Pork blood200 g200 ml
Buckwheat groats200 g0.44 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.0 g1/2 tsp
Pepper2.0 g1 tsp
Marjoram, rubbed3.0 g3 tsp
Allspice1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Onions, chopped30 g1/2 small onion
Instructions
  1. Cure meats (optional).** Cook meats in a little water until soft. Separate meat from bones. Save meat stock.
  2. Place buckwheat groats in 400 ml of boiling meat stock, lower temperature and simmer for 25 minutes until soft, but not overcooked.
  3. Grind all meats, fat and skins and onions through 3 mm (1/8") plate.
  4. Mix ground meats, fats, skins, onions, buckwheat groats with blood and all ingredients together.
  5. Stuff into 40 mm synthetic waterproof casings forming 50 cm (20") loops.
  6. Cook in water at 80° C (176° F) for 50 minutes.
  7. Immerse in cold water for 5 minutes. Finish cooling in air. Refrigerate.
Notes
* head meat, masks, offal meat: (heart, liver, lungs), jowls, skins, hocks.
** head meat, tongues and heart develop a nice red color when cured with sodium nitrite. Even blood maintains nicer color when treated with sodium nitrite. It will be is impractical to use dry cure for split heads and that is why they are cured with wet solution which can penetrate each crevice of the skull. Tongues and heart are also cured with wet solution.
Wet curing solution: make 40° Salometer brine (10° Baume):
1 gal water, 333 g (0.73 lb) salt, 120 g (4.2 oz) Cure #1.
About 3/4 quart (710 ml) of brine is needed for 1 kg of meat.

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