Meats and Sausages
Rotwurst
Rotwurst is German blood sausage.
| Meats | Metric | US |
|---|---|---|
| Pork rich in connective tissue (shoulder, leg, jowls, belly) | 600 g | 1.32 lb |
| Pork back fat | 200 g | 0.44 lb |
| Pork skins | 100 g | 0.22 lb |
| Pork blood | 100 g | 3.33 oz fl |
Ingredients per 1000g (1 kg) of meat
| Salt | 16 g | 2.5 tsp |
| Cure #1 | 2.0 g | 1/2 tsp |
| Marjoram, rubbed | 3.0 g | 2 tsp |
| Allspice | 1.0 g | 1/2 tsp |
| Mace | 0.5 g | 1/4 tsp |
| Onion | 50 g | 0.11 lb |
Instructions
- Boil meat and skins at 90° C (194° F) until softer.
- Grind meat through 5 mm (1/4") plate.
- Dice back fat into 8 mm (3/8") cubes.
- Grind skins and chopped raw onion through 3 mm (1/8") plate.
- Mix meat, fat, skins and blood with all ingredients together.
- Stuff into 90-100 synthetic waterproof casings.
- Boil in water at 80° C (176° F) for 120 minutes.
- Immerse in cold water for 10 minutes. Drain and cool in air.
- Refrigerate.
Notes
Traditionally, cooked pork head meat was used.
Precooked offal meat such as heart, liver, tongue, face masks can also be included.
Precooked offal meat such as heart, liver, tongue, face masks can also be included.
