Meats and Sausages
Gutsfleischwurst
Gutsfleischwurst is German blood sausage made from variety of meats.
| Materials | Metric | US |
|---|---|---|
| Lean pork | 600 g | 1.32 lb |
| Tongue | 100 g | 0.22 lb |
| Pork liver | 50 g | 0.11 lb |
| Back fat | 100 g | 0.22 lb |
| Pork jowls | 50 g | 0.11 lb |
| Skins | 50 g | 0.11 lb |
| Blood | 50 g | 0.11 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Marjoram, ground | 3.0 g | 1.5 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Allspice, ground | 0.5 g | 1/4 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
| Ginger | 0.3 g | 1/8 tsp |
| Onion, diced | 40 g | 1/2 onion |
Instructions
- 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.
- Cut lean pork into 25 mm pieces.
- 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.
- Boil jowls at 80° C (176° F) for 15 minutes.
- Boil skins at 80° C (176° F) until soft.
- Grind skins and jowls through 3 mm (1/8") plate.
- Grind raw liver with raw onion through 3 mm (1/8") plate.
- Dice partially frozen back fat into 6 mm (1/4") cubes. Place fat in colander and scald with hot water for a few minutes.
- Mix all materials with blood and all ingredients.
- Stuff into 90 mm synthetic casings forming 50 cm (20") sections.
- Boil at 80° C (176° F) for 120 minutes.
- Immerse in cold water for 10 minutes then place on a flat surface and finish cooling in air.
- Refrigerate.
