Gutsfleischwurst is German blood sausage made from variety of meats.

Lean pork600 g1.32 lb
Tongue100 g0.22 lb
Pork liver50 g0.11 lb
Back fat100 g0.22 lb
Pork jowls50 g0.11 lb
Skins50 g0.11 lb
Blood50 g0.11 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Marjoram, ground3.0 g1.5 tsp
Nutmeg0.5 g1/4 tsp
Allspice, ground0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Ginger0.3 g1/8 tsp
Onion, diced40 g1/2 onion
  1. Immerse tongue in boiling water for 10 minutes to soften the skin. Remove the skin with a knife. Cut the tongue into 25 mm (1") pieces.
  2. Cut lean pork into 25 mm pieces.
  3. Mix diced lean pork and tongue with salt and Cure #1. Pack tightly in container, cover with cloth and hold for 72 hours in refrigerator.
  4. Boil jowls at 80° C (176° F) for 15 minutes.
  5. Boil skins at 80° C (176° F) until soft.
  6. Grind skins and jowls through 3 mm (1/8") plate.
  7. Grind raw liver with raw onion through 3 mm (1/8") plate.
  8. Dice partially frozen back fat into 6 mm (1/4") cubes. Place fat in colander and scald with hot water for a few minutes.
  9. Mix all materials with blood and all ingredients.
  10. Stuff into 90 mm synthetic casings forming 50 cm (20") sections.
  11. Boil at 80° C (176° F) for 120 minutes.
  12. Immerse in cold water for 10 minutes then place on a flat surface and finish cooling in air.
  13. Refrigerate.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs