Meats and Sausages
Blutwurst mit Gerstengrütze (Blood Sausage with Barley)
German blood sausage with barley.
| Materials | Metric | US |
|---|---|---|
| Jowls, skins, meat trimmings | 400 g | 0.88 lb |
| Fat trimmings | 100 g | 0.11 lb |
| Pork blood | 200 g | 200 ml |
| Barley groats | 200 g | 0.44 lb |
| Onions, chopped | 50 g | 1.76 oz |
| Potato flour | 50 g | 1.76 oz |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.0 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Allspice | 1.0 g | 1/2 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Cinnamon | 0.5 g | 1/4 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
| Raisins | 28 g | 1.0 oz |
Instructions
- Cure meats (optional).* Cook meats in a little water until soft. Separate meat from any bones. Save meat stock.
- Soak raisins in a little water. Drain.
- Place barley in 400 ml of meat stock, lower temperature and simmer for 25 minutes until soft, but not overcooked.
- Grind all meats, fat, skins and onions through 3 mm (1/8") plate.
- Mix ground meats, fats, skins, barley, onions, potato flour with blood and all ingredients together.
- Stuff into 40 mm synthetic waterproof casings forming 50 cm (20") loops.
- Cook in water at 80º C (176º F) for 50 minutes.
- Immerse in cold water for 5 minutes. Finish cooling in air.
- Refrigerate.
Notes
* 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.
