Blood Rind
by Editorial Staff
Summary
| Prep Time | 2 hrs 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g pork head meat, diced
- 200 g pork rind
- 100 g broth (kettle broth), hot
- 100 g blood
- 22 g curin salt
- 4 g black pepper, round
- 2 g suar
- 2 g marjoram
- 1 ½ g allspice, ground
- 0.5 g ½ cinnamon
- 20 g onion (s)
- 1 clove garlic, possibly finely grated
- intestine
Print Recipe
Pin Recipe Instructions
- Cook the pork heads for approx. 100-110 minutes. Cook the pork rinds until tender (35 min.). Peel and cut the pork heads: the lean meat 3 x 3 cm, the bacon 1 x 1 cm. Peel and cut the onion into eighths.
- Grind the rinds and onions with the 2 mm perforated disc and at the end pour the hot kettle water through the mincer and mix with the rind porridge. Add the blood and mix everything. Then you add the diced head meat, which you previously heated again in the cauldron broth, and mix everything with the spices.
- Fill into butter, stomach, sterile intestines, cans or glasses. Scald the casings at 85 ° C per mm of thickness for 1 minute. Cook cans / glasses for 2 hours.
- Then briefly cool the sausages in a water bath. Natural casings can be shaped with a board and a weight on it. The natural casings can be cold smoked according to their color - approx. 2 smoking courses.
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