Blutwurst mit Kürbis (Pumpkin Blood Sausage)
German blood sausage with pumpkin. Using pumpkin as a filler material in sausages is practiced in many countries, for example in Spanish "Morcilla de Calabaza" (Pumpkin Blood Sausage).
|Pork shoulder||500 g||1.10 lb|
|Pork jowls||200 g||0.44 lb|
|Pork liver||50 g||0.11 lb|
|Pork skins||50 g||0.11 lb|
|Pork blood||100 g||3.33 oz fl|
|Pumpkin||100 g||0.11 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||18 g||3 tsp|
|Cure #1||2.0 g||1/2 tsp|
|Pepper||4.0 g||2 tsp|
|Allspice||1.0 g||1/2 tsp|
|Cloves, ground||0.3 g||1/8 tsp|
|Garlic, diced||3.0 g||1 clove|
|Onions, raw||30 g||1 oz|
- Curing meat.* Cut shoulder and jowls into 25 mm (1") cubes. Mix with salt and Cure #1. Place in container, cover with cloth and hold in refrigerator for 48 hours. The purpose of curing meat is to make it red so it creates contrast with pumpkin cubes.
- Boil shoulder meat, jowls and skins in at 80° C (176° F) until softer. The skins will need longer cooking time.
- Dice shoulder and jowls into 6 mm (1/4") cubes.
- Grind raw liver, onion and cooked skins through 3 mm (1/8") plate.
- Cook pumpkin, drain and dice into 8 mm (3/8") cubes.
- Mix all meat, liver, pumpkin, spices and blood together.
- Stuff into 60 mm synthetic waterproof casings forming 50 cm (20") sections.
- Boil in water at 80° C (176° F) for 60 minutes.
- Cool and refrigerate.
* curing step is optional.