german blood sausage recipe

1. The temperature that you must be aiming for is 160 degrees Fahrenheit. The meat is chopped into small chunks and can then be mixed. You need a meat grinder to grind the meat. Sausages which use filler materials, they do not face this problem. With the creation of the gelatine and the subsequent cooling process a gel is formed which results in the formation of better texture of the sausage. Thus it has to be collected immediately and then cooled to about 37F or 3C. Stuff into 40 mm synthetic waterproof casings forming 50 cm (20") loops. Then use a kitchen string tie a double knot on one end of the hog casing while at the same time carefully squeezing out the excess air. % of people told us that this article helped them. Peel and wash the potatoes and cook in salted boiling water for 25-30 minutes. Instructions. Blood sausage is a sliceable cooked sausage, also known as "Thringer Rotwurst", "Grtzwurst", "Zungenwurst" "Speckblutwurst,"or "Flnz" (in the Rhineland). 1001 Greatest Sausage Recipes offers a collection of the worlds greatest sausage recipes. Sometimes oatmeal or breads are also added. Then when the fat caramelises go on adding the chopped onions along with garlic. Add all meat and fat and mix all together. Sprinkle the spices over the meat, and work it in with your hands. Have large, clean hog intestines ready for stuffing. Mix ground meats, fats, skins, oats, onions with blood and all ingredients together. Depending on how big your caliber is, the brewing time changes (caliber 40 = 40 minutes; caliber 50 = 50 minutes). Serves 8 or more. Set aside. Along the same lines new recipes and variations of the old developed during such a long time because of migration. Today, as is true with Pennsylvania Dutch scrapple, it can be made with other cuts of pork, as we've done here. Relishes, Chutneys & Pickles. The Germans have blutwurst, while morcilla is popular in Spain. Making blood sausage yourself - what you need for it Ingredients per 1kg: 40 % pork back fat (400g) 30 % pork rind (300g) 30 % blood (300 ml) fresh or made from blood powder Spices per kg: 20 g salt 2 g black pepper 1,5 g marjoram 1 g ginger powder 1 g thyme 1 g allspice 0.5 g mace Sometimes I also add 75 g onion sweated in butter or lard Before you turn up your nose at the mere idea of a sausage made with blood, know that most cuisines around the world have a similar versioneven French haute cuisine. The holy grail of blood sausage. Your email address will not be published. Which European country will inspire your culinary journey tonight? Cut half of the fat pork and all lean pork in small pieces; add onion. From this point on, it is important to work reasonably quickly. Across the German lands blutwurst or the blood sausages are also available under the names of: Schwarzwurst, Rotwurst, Topfwurst, and Blunzen. Since blood sausage should already be cooked when you buy it, you'll simply need to reheat it. They are then mixed with beef or pork blood. Blutwurst are a type of German sausage prepared from pigs blood, milk (sometimes with the addition of cream), fat, onions, salt, pepper, nutmeg, marjoram and cinnamon. 30 35 C beforehand (Around 89 Fahrenheit). The Blutwurst literally means blood sausage. Then cover the top of this pot by using a wet kitchen towel and allow the sausages to simmer for about 20 to 25 minutes. If you dont do the slaughtering yourself, its not so easy to get fresh pork blood. This article has been viewed 60,936 times. You can either knead the meat with a food processor with a kneading attachment or mix it vigorously by hand. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/bc\/Cook-Blood-Sausage-Step-1.jpg\/v4-460px-Cook-Blood-Sausage-Step-1.jpg","bigUrl":"\/images\/thumb\/b\/bc\/Cook-Blood-Sausage-Step-1.jpg\/aid10431624-v4-728px-Cook-Blood-Sausage-Step-1.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"