Hausmacherblutwurst (Homemade Blood Sausage)

A simple homemade German blood sausage.

Pork head meat and/or offal meat: tongue, heart, liver250 g0.55 lb
Back fat or hard fat trimmings with attached skin300 g0.66 lb
Skins250 g0.55 lb
Blood200 g200 ml
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Cure #12.0 g1/2 tsp
Pepper4.0 g2 tsp
Nutmeg0.5 g1/4 tsp
Cloves, ground0.5 g1/4 tsp
Marjoram, ground1.0 g1/2 tsp
Onions, diced40 g1/2 onion
  1. 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.
  2. Boil skins at 95º C (203º F) until soft.
  3. Boil fat trimmings at 95º C (203º F) until soft.
  4. Boil back fat at 95º C (203º F) until soft. Cool and place in freezer for 30 minutes.
  5. Grind meat with 8 mm (3/8") plate.
  6. Grind skins and fat trimmings with 3 mm (1/8") plate.
  7. Dice back at into 5 mm (1/4") cubes.
  8. Mix blood with salt, Cure #1 and all spices. Add all meat and fat and mix all together.
  9. Stuff into 42 mm pork casings making 40 cm (14") rings.
  10. Boil at 80º C (176º F) for 45 minutes.
  11. Immerse in cold water for 5 minutes. Cool in air and refrigerate.
When cooled, the sausage can be cold smoked for 24-48 hours.

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