Blood Sausage
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g meat (lean meat - comb / bow) in 2 x 2 cm cubes
- 200 g bacon (back bacon), diced
- 200 g pork rind
- 200 g blood, possibly stretched with 15% milk or hot kettle broth
- 20 g curin salt
- 2 g black pepper, round
- 1 g caraway powder
- 2 g marjoram
- 0.5 g ½ cinnamon
- 1 g allspice, round
- 20 g onion (s)
- 1 g lutamate, possibly
- intestine
Print Recipe
Pin Recipe Instructions
- Pre-cure the diced lean meat for 12 - 24 hours with 10 g / kg curing salt. Cook the rinds for 35 minutes and use the 2 mm disc to grind the onions immediately.
- Heat / cook the bacon cubes and lean meat for 5 minutes and add to the rind mass (everything should be done at the same time so that the mass stays warm and does not become firm). Then add the preheated blood (approx. 30/40 ° C) and mix well with all the ingredients.
- The bacon cubes can be cut from back fat (approx. 0.5 x 0.5 cm) or ready-made where you buy the blood.
- Fill into butter or sterile casings. Brew at 85 ° C (1 min./mm). After cooling, natural casings can be smoked overnight or according to color.
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