Zungenblutwurst (Tongue Blood Sausage)

Zungenblutwurst is German blood sausages with visible inserts cured red pieces of tongue.

Pork tongue*500 g1.10 lb
Pork fat trimmings200 g0.44 lb
Pork skins150 g0.33 lb
Pork blood150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Pepper2.0 g1 tsp
Allspice, ground1.0 g1/2 tsp
Marjoram3.0 g2 tsp
Mace0.5 g1/4 tsp
Cloves, ground0.5 g1/4 tsp
Onions, chopped30 g1/3 onion
  1. Boil skins and pork fat trimmings at 80° C (176° F) until soft. Grind when still warm together with raw chopped onion through 3 mm (1/8") plate.
  2. Dice the cured tongues* into 25-30 mm (1") cubes.
  3. Mix tongues, ground skins, blood and all ingredients together.
  4. Stuff into 120 mm synthetic waterproof casings making 50 cm (20") sections.
  5. Boil at 80° C (176° F) for 180 minutes.
  6. Immerse in tap water for 15 minutes. Place on a flat surface to cool. Roll over once in a while.
  7. Refrigerate.
* curing tongues. Make 40° Salometer brine (10° Baume):
1 gal water, 333 g (0.73 lb) salt; Cure #1, 120 g (4.2 oz). About 3/4 quart (710 ml) of brine is needed for 1 kg of meat.
Inject some brine into tongues so they gain about 10% of their original weight and then place them in brine in a suitable container. Hold them completely submerged for 72 hours.
Remove the skin from the tongues, then slice them into thick discs. Boil the tongues at 90° C (194° F) for about 2 hours. Cool the tongues under running water.

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