Meats and Sausages
Hausmacherblutwurst (Homemade Blood Sausage)
A simple homemade German blood sausage.
| Materials | Metric | US |
|---|---|---|
| Pork head meat and/or offal meat: tongue, heart, liver | 250 g | 0.55 lb |
| Back fat or hard fat trimmings with attached skin | 300 g | 0.66 lb |
| Skins | 250 g | 0.55 lb |
| Blood | 200 g | 200 ml |
Ingredients per 1000g (1 kg) of materials
| Salt | 16 g | 2.5 tsp |
| Cure #1 | 2.0 g | 1/2 tsp |
| Pepper | 4.0 g | 2 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Cloves, ground | 0.5 g | 1/4 tsp |
| Marjoram, ground | 1.0 g | 1/2 tsp |
| Onions, diced | 40 g | 1/2 onion |
Instructions
- Boil offal meat and pork head (if used) at 95º C (203º F) until meat can be separated from bones. Cool and separate meat from bones.
- Boil skins at 95º C (203º F) until soft.
- Boil fat trimmings at 95º C (203º F) until soft.
- Boil back fat at 95º C (203º F) until soft. Cool and place in freezer for 30 minutes.
- Grind meat with 8 mm (3/8") plate.
- Grind skins and fat trimmings with 3 mm (1/8") plate.
- Dice back at into 5 mm (1/4") cubes.
- Mix blood with salt, Cure #1 and all spices. Add all meat and fat and mix all together.
- Stuff into 42 mm pork casings making 40 cm (14") rings.
- Boil at 80º C (176º F) for 45 minutes.
- Immerse in cold water for 5 minutes. Cool in air and refrigerate.
Notes
When cooled, the sausage can be cold smoked for 24-48 hours.
