Brain Sausage (Kiszka mózgowa)

Polish sausage where the principal ingredient are brains. This original recipe may not appeal to everybody but it is listed for its educational and historical value. Brains could be substituted with offal meat such as hearts, lungs, tongue, liver or skins. It is advisable to keep skins under 10%, otherwise the sausage might feel rubbery.

MaterialsMetricUS
Pork, beef, veal or lamb brains500 g1.10 lb
Fat trimmings250 g0.55 lb
Pork skins100 g0.22 lb
Pork trimmings50 g0.11 lb
Semolina flour100 g0.22 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Pepper2.0 g1 tsp
Ginger0.5 g1/4 tsp
Allspice0.5 g1/4 tsp
Onion30 g1/2 small
Instructions
  1. In a small amount of water cook the following: pork trimmings for 10-15 min at 80-85° C (176-185° F); pork skins for 2-3 hours at 85° C (185° F). Drain. Save stock.
  2. Brains, fat trimmings, precooked pork class trimmings, cooked skins and onion, all ground through 1/8” (3 mm) plate.
  3. Using food processor emulsify semolina with the equivalent amount of meat stock left from cooking meats. Add salt, spices and skins and emulsify again. Add pork and fat trimmings, brains and emulsify everything together until an uniform paste is obtained.
  4. Stuff into 55-60 mm cellulose or synthetic fibrous casings. Make straight links 14-16” (35-40 cm) long.
  5. Immerse sausages in boiling water and poach at 80-85° C (176-185° F) for 50-90 min until sausages reach 68-70° C (154-158° F) internal temperature.
  6. Cool sausages in cold water for 15 minutes, dry briefly and refrigerate.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages