Blutwurst mit Roggenschrot (Blood Sausage With Rye Grain)

A simple to make German blood sausage with rye grain.

Calories: 420

Servings: 10

Prep time: 1 hour

Cook time: 50 minutes

Materials	Metric	US
Pork back fat	350 g	0.77 lb
Pork blood	300 g	0.66 lb
Steel cut rye grains (not rye flour)	350 g	0.77 lb

Ingredients per 1000g (1 kg) of materials

Salt	18 g	3 tsp
Cure #1	2.0 g	1/3 tsp
Pepper, white	3.0 g	1.5 tsp
Marjoram, rubbed	3.0 g	3 tsp
Allspice	1.0 g	1/2 tsp
Nutmeg	0.5 g	1/4 tsp
Cinnamon	0.3 g	1/8 tsp
Cloves, ground	0.3 g	1/8 tsp

Instructions

Add rye grain to leftover meat stock or to water in which meat bouillon cubes were dissolved. Let soak for a few hours. Bring to boil and simmer for 20 minutes.
Grind fat, onions and ray grain through 3 mm (1/8") plate then mix with blood and all ingredients. This can also be accomplished in a food processor.
Stuff into 40 mm synthetic waterproof casings forming 50 cm (20") loops.
Cook in water at 80° C (176° F) for 50 minutes.
Cool and refrigerate.

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