Biroldo also referred in many parts of Italy as Sanguinaccio is the Italian name given to a blood sausage, typically found in the Garfagnana region of Tuscany, near Lucca. It is often infused with raisins, pine nuts and cinnamon or flavored with fennel.
|Pork trimmings-head meat, tongue, kidneys, shoulder||500 g||1.10 lb|
|Back fat or hard fat trimmings||150 g||0.33 lb|
|Pork skins||100 g||0.22 lb|
|Pork blood||250 ml||1 cup|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Garlic powder||2.0 g||1/2 tsp|
|Cinnamon||0.5 g||1/4 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Cloves, ground||0.3 g||1/8 tsp|
|Fennel, ground||1.0 g||1/2 tsp|
|Marjoram||0.5 g||1/4 tsp|
|Pine nuts||60 g||2 oz|
|Raisins||60 g||2 oz|
- Cook skins in water at 95° C (203° F) until soft Cool.
- Grind meats, skins and fat through 1/8” (3 mm) plate. Make sure the fat is partially frozen.
- Add salt, cure #1 and spices to ground meats and mix well.
- Add raisins, pine nuts and blood and mix all together.
- Stuff into beef rounds making 16” (40 cm) rings or stuff into pork stomachs.
- Cook in water 80° C (176° F) unitl the sausage reaches 72° C (160° F) internal temperature.
- Cool in cold water for 5-10 minutes.
- Drain and spread on the table to cool.