Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| pork head meat, jowls, snouts | 300 g | 0.66 lb. |
| pork jowls | 200 g | 0.44 lb. |
| pork liver | 50 g | 0.11 lb. |
| pork skins | 50 g | 0.11 lb. |
| blood | 200 g | 0.44 lb. |
| buckwheat or barley groats | 200 g | 0.44 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 18 g | 3 tsp. |
| black pepper | 2.0 g | 1 tsp. |
| allspice | 1.0 g | ½ tsp. |
| marjoram | 2.0 g | 1 tsp. |
| chopped onion | 30 g | ½ onion |
Instructions
- Poach meats (except liver) in small amount of water: skins at 203° F (95° C) until soft;
- other meats at 176-185° F (80-85° C) until soft.
- Spread meats apart on a flat surface to cool. Save stock.
- 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.
- Grind pork through 10 mm plate. Grind boiled skins through 3 mm plate. Grind raw liver through 3 mm plate.
- Add salt and spices to ground meats, mix barley or buckwheat grouts with blood and then mix everything well together.
- Stuff mixture loosely into pork middles, beef rounds or synthetic casings.
- 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).
- Place sausages for 5 min in cold running water, then spread them on a flat surface to cool down below 6° C (43° F).
- Store in refrigerator.
Notes
In original recipe about 100 g of pork or veal lungs were used. They are replaced with pork meat in this recipe.
