Blutwurst mit Gerstengrütze (Blood Sausage with Barley)

German blood sausage with barley.

Calories: 430

Servings: 10

Prep time: 1 hour

Cook time: 50 minutes

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.

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