Blutwurst mit Roggenschrot (Blood Sausage With Rye Grain)

A simple to make German blood sausage with rye grain.

Pork back fat350 g0.77 lb
Pork blood300 g0.66 lb
Steel cut rye grains (not rye flour)350 g0.77 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.0 g1/3 tsp
Pepper, white3.0 g1.5 tsp
Marjoram, rubbed3.0 g3 tsp
Allspice1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Cinnamon0.3 g1/8 tsp
Cloves, ground0.3 g1/8 tsp
  1. 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.
  2. 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.
  3. Stuff into 40 mm synthetic waterproof casings forming 50 cm (20") loops.
  4. Cook in water at 80° C (176° F) for 50 minutes.
  5. Cool and refrigerate.

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