Blutwurst mit Schrippen (Blood Sausage With Wheat Rolls)

German blood sausage with wheat rolls. Making blood or liver sausages with dry wheat rolls or white bread is a common procedure in many countries.

Pork shoulder or meat trimmings400 g0.88 lb
Fat trimmings200 g0.44 lb
Dry rolls or white bread200 g0.44 lb
Blood200 g200 ml
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.0 g1/2 tsp
Pepper2.0 g1 tsp
Allspice1.0 g1/2 tsp
Marjoram, rubbed3.0 g3 tsp
Nutmeg0.5 g1/4 tsp
Cinnamon0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Onions, chopped30 g1 oz
  1. Soak dry rolls or white bread in blood.
  2. Grind meat, fat and onions through 3 mm (1/8") plate.
  3. Mix ground meats, fats, soaked rolls with all ingredients together. You can perform grinding and mixing in a food processor.
  4. Stuff into 40 mm synthetic waterproof casings forming 50 cm (20") loops.
  5. Cook in water at 80° C (176° F) for 50 minutes.
  6. Immerse in cold water for 5 minutes. Finish cooling in air.
  7. Refrigerate.

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