Blutwurst mit Gerstengrütze (Blood Sausage with Barley)

German blood sausage with barley.

Jowls, skins, meat trimmings400 g0.88 lb
Fat trimmings100 g0.11 lb
Pork blood200 g200 ml
Barley groats200 g0.44 lb
Onions, chopped50 g1.76 oz
Potato flour50 g1.76 oz
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.0 g1/2 tsp
Pepper2.0 g1 tsp
Allspice1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Raisins28 g1.0 oz
  1. Cure meats (optional).* Cook meats in a little water until soft. Separate meat from any bones. Save meat stock.
  2. Soak raisins in a little water. Drain.
  3. Place barley in 400 ml of meat stock, lower temperature and simmer for 25 minutes until soft, but not overcooked.
  4. Grind all meats, fat, skins and onions through 3 mm (1/8") plate.
  5. Mix ground meats, fats, skins, barley, onions, potato flour with blood and all ingredients together.
  6. Stuff into 40 mm synthetic waterproof casings forming 50 cm (20") loops.
  7. Cook in water at 80º C (176º F) for 50 minutes.
  8. Immerse in cold water for 5 minutes. Finish cooling in air.
  9. Refrigerate.
* Split pork heads are often cured. Wet curing solution: make 40° Salometer brine (10° Baume): 1 gal water, 333 g (0.73 lb) salt Cure #1, 120 g (4.2 oz) Immerse meats for 3 days in curing solution. About 3/4 quart (710 ml) of brine is needed for 1 kg of meat.

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