Biroldo (Sanguinaccio)

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, shoulder500 g1.10 lb
Back fat or hard fat trimmings150 g0.33 lb
Pork skins100 g0.22 lb
Pork blood250 ml1 cup
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Garlic powder2.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Nutmeg1.0 g1/2 tsp
Cloves, ground0.3 g1/8 tsp
Fennel, ground1.0 g1/2 tsp
Marjoram0.5 g1/4 tsp
Pine nuts60 g2 oz
Raisins60 g2 oz
  1. Cook skins in water at 95° C (203° F) until soft Cool.
  2. Grind meats, skins and fat through 1/8” (3 mm) plate. Make sure the fat is partially frozen.
  3. Add salt, cure #1 and spices to ground meats and mix well.
  4. Add raisins, pine nuts and blood and mix all together.
  5. Stuff into beef rounds making 16” (40 cm) rings or stuff into pork stomachs.
  6. Cook in water 80° C (176° F) unitl the sausage reaches 72° C (160° F) internal temperature.
  7. Cool in cold water for 5-10 minutes.
  8. Drain and spread on the table to cool.
  9. Refrigerate.

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