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).

MaterialsMetricUS
Pork shoulder500 g1.10 lb
Pork jowls200 g0.44 lb
Pork liver50 g0.11 lb
Pork skins50 g0.11 lb
Pork blood100 g3.33 oz fl
Pumpkin100 g0.11 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.0 g1/2 tsp
Pepper4.0 g2 tsp
Allspice1.0 g1/2 tsp
Cloves, ground0.3 g1/8 tsp
Garlic, diced3.0 g1 clove
Onions, raw30 g1 oz
Instructions
  1. 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.
  2. Boil shoulder meat, jowls and skins in at 80° C (176° F) until softer. The skins will need longer cooking time.
  3. Dice shoulder and jowls into 6 mm (1/4") cubes.
  4. Grind raw liver, onion and cooked skins through 3 mm (1/8") plate.
  5. Cook pumpkin, drain and dice into 8 mm (3/8") cubes.
  6. Mix all meat, liver, pumpkin, spices and blood together.
  7. Stuff into 60 mm synthetic waterproof casings forming 50 cm (20") sections.
  8. Boil in water at 80° C (176° F) for 60 minutes.
  9. Cool and refrigerate.
Notes
* curing step is optional.

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