Meats and Sausages
Bratblutwurst
Austrian blood sausage made with white bread or cereals.
| Materials | Metric | US |
|---|---|---|
| Pork head meat, skin included | 350 g | 0.77 lb |
| Hard fat trimmings, pork belly | 100 g | 0.22 lb |
| Pork blood | 400 ml | 13.3 oz fl |
| Dried rolls (white bread) | 50 g | 0.11 lb |
| Meat stock (or full milk*) | 50 ml | 1.66 oz fl |
| Onions** | 50 g | 1/2 onion |
Ingredients per 1000g (1 kg) of materials
| Salt | 15 g | 2.5 tsp |
| Pepper | 2.0 g | 1 tsp |
| Allspice | 1.0 g | 1/2 tsp |
| Thyme, rubbed | 0.5 g | 1 tsp |
| Marjoram, rubbed | 0.5 g | 1 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
| Garlic, diced | 3.0 g | 1 clove |
Instructions
- Cook split pork head in a little water on slow heat until meat separates from bones.
- Remove meat, save meat stock. Separate meat from bones when still warm.
- Soak crushed rolls in meat stock until they fully absorb the liquid.
- Grind meat through 5 mm (1/4”) plate.
- Chop the onions and fry in lard or oil until glassy and golden.
- Squeeze the liquid out from the rolls, them mix them with blood, ground meat and all ingredients.
- Stuff into 36 mm pork casings.
- Cook in water at 80° C (176° F) for 40 minutes.
Notes
Instead of white bread precooked cereals such as buckwheat groats, barley, oats or rice may be used.
* in some localities milk is used.
** onions can also be applied raw.
* in some localities milk is used.
** onions can also be applied raw.
