Meats and Sausages
Blutwurst mit Schrippen (Blood Sausage With Wheat Rolls)
German blood sausage with wheat rolls. Making blood or liver sausages with dry wheat rolls or white bread is a common procedure in many countries.
Materials | Metric | US |
---|---|---|
Pork shoulder or meat trimmings | 400 g | 0.88 lb |
Fat trimmings | 200 g | 0.44 lb |
Dry rolls or white bread | 200 g | 0.44 lb |
Blood | 200 g | 200 ml |
Ingredients per 1000g (1 kg) of materials
Salt | 18 g | 3 tsp |
Cure #1 | 2.0 g | 1/2 tsp |
Pepper | 2.0 g | 1 tsp |
Allspice | 1.0 g | 1/2 tsp |
Marjoram, rubbed | 3.0 g | 3 tsp |
Nutmeg | 0.5 g | 1/4 tsp |
Cinnamon | 0.5 g | 1/4 tsp |
Cloves, ground | 0.3 g | 1/8 tsp |
Onions, chopped | 30 g | 1 oz |
Instructions
- Soak dry rolls or white bread in blood.
- Grind meat, fat and onions through 3 mm (1/8") plate.
- Mix ground meats, fats, soaked rolls with all ingredients together. You can perform grinding and mixing in a food processor.
- Stuff into 40 mm synthetic waterproof casings forming 50 cm (20") loops.
- Cook in water at 80° C (176° F) for 50 minutes.
- Immerse in cold water for 5 minutes. Finish cooling in air.
- Refrigerate.