Blood Sausage Supreme

Blood Sausage Supreme (Kiszka kaszana wyborowa) is Polish Blood Sausage made with pork meat, blood, liver, skins and buckwheat or barley groats.

pork head meat, jowls, snouts300 g0.66 lb.
pork jowls200 g0.44 lb.
pork liver50 g0.11 lb.
pork skins50 g0.11 lb.
blood200 g0.44 lb.
buckwheat or barley groats200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
black pepper2.0 g1 tsp.
allspice1.0 g½ tsp.
marjoram2.0 g1 tsp.
chopped onion30 g½ onion
  1. Poach meats (except liver) in small amount of water: skins at 203° F (95° C) until soft;
  2. other meats at 176-185° F (80-85° C) until soft.
  3. Spread meats apart on a flat surface to cool. Save stock.
  4. Boil buckwheat or barley grouts in left over stock or water until semi-soft. Boil grouts for about ½ hr continuously stirring. After boiling leave for ½ to 1 hr covered.
  5. Grind pork through 10 mm plate. Grind boiled skins through 3 mm plate. Grind raw liver through 3 mm plate.
  6. Add salt and spices to ground meats, mix barley or buckwheat grouts with blood and then mix everything well together.
  7. Stuff mixture loosely into pork middles, beef rounds or synthetic casings.
  8. Place sausages in boiling water and poach at 176-185° F (80-85° C) for about 60-90 min until internal meat temperature reaches 68-70° C (154-158° F).
  9. Place sausages for 5 min in cold running water, then spread them on a flat surface to cool down below 6° C (43° F).
  10. Store in refrigerator.

In original recipe about 100 g of pork or veal lungs were used. They are replaced with pork meat in this recipe.

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