Meats and Sausages
Blutwurst mit Roggenschrot (Blood Sausage With Rye Grain)
A simple to make German blood sausage with rye grain.
| 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.
