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.

Calories: 240

Servings: 10

Prep time: 1 hour

Cook time: 50 minutes

Nutritional information

Materials	Metric	US
Pork shoulder or meat trimmings	400 g	0.88 lb
Fat trimmings	200 g	0.44 lb
Dry rolls or white bread	200 g	0.44 lb
Blood	200 g	200 ml

Ingredients per 1000g (1 kg) of materials

Salt	18 g	3 tsp
Cure #1	2.0 g	1/2 tsp
Pepper	2.0 g	1 tsp
Allspice	1.0 g	1/2 tsp
Marjoram, rubbed	3.0 g	3 tsp
Nutmeg	0.5 g	1/4 tsp
Cinnamon	0.5 g	1/4 tsp
Cloves, ground	0.3 g	1/8 tsp
Onions, chopped	30 g	1 oz

Instructions

Soak dry rolls or white bread in blood.
Grind meat, fat and onions through 3 mm (1/8") plate.
Mix ground meats, fats, soaked rolls with all ingredients together. You can perform grinding and mixing 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.
Immerse in cold water for 5 minutes. Finish cooling in air.
Refrigerate.

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