Blutwurst mit Roggenschrot (Blood Sausage With Rye Grain)
|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|
- 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.