Meats and Sausages
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).
| Materials | Metric | US |
|---|---|---|
| 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 |
Instructions
- 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.
Notes
* curing step is optional.
