german blood sausage recipe german blood sausage recipe

then it has to be processed. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing. Refrigerate leftover sausage in an airtight container and use it within 3 to 4 days. 11. When that happens take the saucepan off the heat and set it aside for a minute. For jars, I usually use ones from the Weck company. When you press a cube with your fingers, it should yield but not turn to mush. 40 to 104 AD) and by the Germanic people. Blood sausage is a sliceable cooked sausage, also known as "Thringer Rotwurst", "Grtzwurst", "Zungenwurst" "Speckblutwurst,"or "Flnz" (in the Rhineland). Add 1 teaspoon salt. 4. To get the temperature right, you will have to use an instant read thermometer. Cut the pork and fat into chunks and coat everything with the spice mix. Additional information. The blood pudding, also called mbusia (name from Guarani), blood sausage, stuffed, moronga, brown or stuffed, is a sausage made from cooked blood, generally from pigs. Enjoy it. If you dont do the slaughtering yourself, its not so easy to get fresh pork blood. Soak the raisins in water, then drain. 1 teaspoon ground cloves. If you know of a reputable farmer who slaughters his own hogs, you might get pig's blood and hog casings there. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing. Blood sausages are cooked (Kochwurst) and contain chunks of lean meat, tongue, bacon, lard and offal from pork or beef in varying proportions, as well as rind and . I like to shock them in an ice bath. With all of that done you can next pour in the red wine and deglaze the skillet. I do this step the day before. Blood sausages can then be transformed into two versions: the first one is sliceable and typically consumed cold along with bread, and the second version which is the non-sliceable version which is fried and served hot along with potatoes, pickles or sauerkraut. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Reduce heat and simmer until meat falls off the bones, adding more water as necessary so it is covered at all times. Preferably grind the meat mixture into a bowl set atop an ice bath to keep the meat cold. Cover with water. Sprinkle salt and cook covered over low heat for about 30 minutes. Mix ground meats, fats, skins, barley, onions, potato flour with blood and all ingredients together. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing. Meat becomes sticky and can be easily formed into balls. Bring a pot of water to boil over high heat and cut 4 potatoes into cubes. If you butcher your own animals, remember to mix 1 tablespoon vinegar with every 1 cup of harvested blood so it won't clot and become unusable. Garnish the puree with the onion butter, seasoned cabbage and drained sausages on plates and serve hot. Apples or peers: 2 peeled and finely diced. Once they are cooked, allow time to cool. Finding a reliable recipe on the internet becomes harder every day. Sometimes I also add 75 g onion sweated in butter or lard. Dice the onions finely and fry in grease/oil on a low heat until transparent. Questions about the recipe book? Malaysian Food: 15 Must-Try Traditional Dishes of Malaysia. Have large, clean hog intestines ready for stuffing. England and Ireland: Usually you will find rusk, barley, rice, potatoes, flour, or oatmeal. Next, you will be required to take a saucepan and pour some water in it and allow it to simmer. If the water looks like it's boiling, turn the burner down even more since you don't want the sausages to split. The rind should be covered with water. Germans usually eat their blutwurst as snacks and accompany it with some sauerkraut. What is the shelf life of the blood sausage? Bring back to the boil and simmer until water is absorbed. Mix ground meats, fats, skins, oats, onions with blood and all ingredients together. Beyond Bratwurst Blutwurst German Blood Sausage Ancestors In As. Now fill the blood sausage mass into glasses or artificial casings. $ 6.99. The skins contain collagen which transform into gelatine when they receive the heat treatment. Also, onions are added after frying them in fat till the point they reach a glassy stage. These sausages are simply amazing, they can be consumed by simply heating them by using a teaspoons worth of vegetable oil in a skillet and sauting them until the point they become crisp or they can be broiled. Furthermore, in the case of a sliceable sausage which is typically consumed cold, this process contributes towards the better slicing of the sausages. If you don't want to fry the blood sausage with potatoes, you can skip these steps or use a different vegetable such as sweet potato. The stuffing for the sausage is not ready. 2 tablespoons Spanish paprika. The blood sausage has had a considerably long history, going back over a thousand years. Depending on how big your caliber is, the brewing time changes (caliber 40 = 40 minutes; caliber 50 = 50 minutes). Stuff into 40 mm synthetic waterproof casings forming 50 cm (20") loops. So you can choose wisely in that case. Boil fat trimmings at 95 C (203 F) until soft. Next, you will be required to scrape up the brown bits which might be at the bottom of the skillet. In this process the blood had to be further stored up to 48 hours at a temperature of 4 to 6 C or 39 to 42F. From this point on, it is important to work reasonably quickly. For artificial casings I recommend artificial casings caliber 45/25 for a smaller diameter and artificial casings caliber 60/25 for a slightly wider one. Fat which is present in the butt and jowl region is also quite hard and thus also is used, however, the belly fat or the bacon is very soft and not prescribed. Cover with 2 inches of water, bring to a boil and then turn down the heat and simmer uncovered for 1 hour. With this addition the final product becomes tongue and blood sausage. Preheat the oven to 350F. % of people told us that this article helped them. Spain: Here, milk, rice, eggs, cheese, almonds, pimentos, parsley, apples, et cetera are used. Sign up for wikiHow's weekly email newsletter. On the other hand, in the case of the non-sliceable version which is prepared using fillers and is consumed hot, the gel results in the addition of firmness to the sausage. Cooking method: Place them in a pan or over coals and listen to them sizzle. Tie the open end of the sausage like the closed end, pinch and twist in the middle, and poach away. Instructions. Cover with water. Bake for 20 minutes in 390F (200 C). Cover with the rest of the apple-onion mix and cover with more foil. Blood: It can be taken from the pig, sheep, lamb, cow or the geese. 2. With respect to the older processes, about 5 Kgs worth of salt used to be added per 100 kg of blood. Now mix everything well till they combine properly. Immerse meats for 3 days in curing solution. Polish kiszka (KEESH-kah), also known as kaszanka or krupniok, is sausage made with fresh pig's blood. To this stand-up mixer attach a sausage attachment or a pastry bag which has a sausage horn. However, thematically speaking they have had a similar base. Grind all meats, fat, skins and onions through 3 mm (1/8") plate. 2 cups strained pork blood, mixed with 2 tablespoons vinegar. Poland: In this region buckwheat groats, barley, bread crumbs, rice, semolina among other hold popularity. Traditional German Specialty Meats. Serves 8 or more. Grind the hot pork rind through the smallest perforated disc. Crush caraway seeds, pepper and juniper in a mortar and add to the cabbage along with the bay leaves. Belonging to the category of cooked sausages, blutwurst is a famous German blood sausage with many regional varieties. Then when the fat caramelises go on adding the chopped onions along with garlic. Therefore, it is best to rinse your grinder once directly after grinding. Immerse in cold water for 5 minutes. Finely dice remaining fat pork and add; mix. Boil back fat at 95 C (203 F) until soft. These days, various versions of blood sausage are eaten all over the world, with the British Black Pudding being one of the most well-known. Combine the pork, fat and crushed ice in a bowl and then, working quickly, use a meat grinder to grind the mixture through a 1/4 inch (6mm) die. wikiHow is where trusted research and expert knowledge come together. Take a large sized skillet and place it on heat with the duck fat. Therefore, it is rather popularly said that it is not the recipe that makes a great sausage, but the way you make it. The main ingredient of the blood sausages are: With these ingredients ready, they are crushed together and then filled within a sausage casing. When the sausage is thoroughly mixed, chill it for about an hour before pushing it through the sausage maker. Cool in air and refrigerate. In the case of cattle, their blood is quite dark, carrying the common brown and sometimes even black tinge. Sausage stuffer / Grinder attachment / Funnel. Gently bring to boil, reduce heat, and simmer 40 minutes. Finally after all of this blood is added. 1. Wet curing solution: make 40 Salometer brine (10 Baume): When that happens then you can transfer everything that there is into a large mixing bowl. Moreover, before the final use of the blood makes sure that you run it through a cheese cloth so that lumps of blood can be avoided. The bowl should be made of an unreactive material, prefer using the one made of glass or ceramic. Cook the chopped onions in the duck fat or lard over medium-low heat until they are caramelized, about 15 to 20 minutes. Finely dice remaining fat pork and add; mix. I recommend a really sharp knife here, because the rind is very difficult to cut. 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 Blutwurst or the Blood Sausages have many variants across the Germanic lands. Just in case if you have skin present on the trimmings of pork butt, you might as well freeze them and later on can also use them along with head cheese, blood, or liver sausages. Your blood sausage is ready . As far as the temperature of the water is concerned it should be between 90-95 C or 194-203 F. The reason for doing this is so that the surface of the fat gets sealed and the blood does not enter and discolour the preparation of the fat. The temperature that you must be aiming for is 160 degrees Fahrenheit. Cook in water at 80 C (176 F) for 50 minutes. Kiszka can be eaten multiple ways, whether cold or heated;cooked whole on a grill or nonstick skillet; cut into rounds and fried; or removed from the casing and heated like hash. Now add the blood together with the spices to the pork rind and mix it well. My basic recipe is of course possible with fresh blood as well as blood powder. Although you can substitute other types of mustard, the coarse-grain mustard will give the best texture to the sausages. The sliceable version: There has to be a combination of: meat from pork head, diced ham tongue, along with the back fat and pork skins. Thus it has to be collected immediately and then cooled to about 37F or 3C. Commercial blood sausages are already cooked, so you're simply reheating them until they're hot throughout. By using our site, you agree to our. There is huge number of recipes simply floating across the world. Thanks to all authors for creating a page that has been read 60,936 times. extra-virgin olive oil, blood sausage, green onion, pepper, eggs and 2 more Stone Soup O Meu Tempero potatoes, red beans, farinheira sausage, onion, salt, bacon, fresh cilantro and 6 more Add the fat cubes to the mass and mix them. Old Country Dumplings (German Bullets) - 2 Ways, Gugelhupf / Kuglof / Kugelhopf - German/Hungarian Coffee Cake. There are many variants that can be found, some recipes require them being prepared by using pork, while others suggest the use of beef and beef blood or from fresh pigs blood, diced pork and pork fat. Wurstmeister Mike uses Old-World methods and traditional recipes to make his award winning specialty German sausages that loyal customers have come to love. * Split pork heads are often cured. Grind all meats, fat and skins and onions through 3 mm (1/8") plate. This article has been viewed 60,936 times. Mix blood with salt, Cure #1 and all spices. Talking about the fillers, they come in a massive variety. If you are interested in my sausage recipes, I now have a special offer for you.Since I'm currently selling it as an eBook, you havethe opportunity to get it today for only $9.99 instead of $19.99.Yousave more than 50%on your order and candownload the eBook immediately to your PC / tablet / smartphone and start right away. Add all meat and fat and mix all together. Next, you will be required to mix the breadcrumbs, cream, ground pork, chopped pork belly, salt, pepper, nutmeg and cayenne to the onions and apple or peaches well enough till they combine. Your email address will not be published. Meanwhile, cut the pork back fat into small cubes. Your email address will not be published. Include your email address to get a message when this question is answered. If you used jars, you can boil them down at 100 C for about 2 hours. Add the spices and mix well for 3 - 5 minutes. Preparation: Cook the meat in hot water (below the boiling point) until semi-soft. Stuff into casings and tie. Here you can find the complete blood sausage recipe as a video or to read through. Then place this pot on heat and allow the water to simmer. 2 cups finely chopped sweet onions (about 2 medium onions) 10 garlic cloves, minced. Add 1 teaspoon pepper and 1 teaspoon or more marjoram, mixing well. Making blood sausage yourself what you need for it, Make your own blood sausage- step-by-step instructions. Interestingly, in the United Kingdom and Ireland for instance its variety is called black pudding, in Boudin in France, Morcilia in Spain, Jelito in the Czech region, in Poland it is called Kaszanka, and Mustamakkara in Finland. Across the German lands blutwurst or the blood sausages are also available under the names of: Schwarzwurst, Rotwurst, Topfwurst, and Blunzen. The cubes should end up soft but not too soft. In any case the blood must be used within a span of 2 to 4 days. Sweden: Among the popularly used fillers are rye meal and raisins. Stuff into casings and tie. All tip submissions are carefully reviewed before being published. Pork head meat and/or offal meat: tongue, heart, liver, Back fat or hard fat trimmings with attached skin. By signing up you are agreeing to receive emails according to our privacy policy. The main characteristic of this Blutwurst is its signature reddish color. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. It is best to heat the blood to approx. It is predominantly made with pork and incorporates animal blood, fat, and meat, next to a wide variety of seasonings such as marjoram, allspice, and thyme. When the sausages are hot and firm, they are done. You can visit the local market area to source groats. ), Spanish Fried Blood Sausage With Bread (Morcilla Frita Con Pan), Polish Ham Hocks With Beer-Honey Glaze (Golonka), Polish Dried Mushroom Soup - Zupa Grzybowa, The Ultimate Guide to America's BBQ Styles. Relishes, Chutneys & Pickles. This way it can be processed better and does not cool down the rind directly. For a deep flavor and crispy texture, slice blood sausage and fry it in a little oil so it browns on both sides. Fillers: These include: oatmeals, buckwheat, breadcrumbs, barley or other grains of choice. There are several blood sausages all across the world. Another important fact to remember here is that if additional quantities of blood are added to the sausage preparation, in that case, the solid chunks of meat will have a tendency to sink down and then accumulate in one area of the sausage. Finish cooling in air. Cook over moderate heat until fat is flowing; then lower heat and cook 45 minutes. Mix ground meats, fats, skins, barley, onions, potato flour with blood and all ingredients together. Ingredients Makes about 3 pounds 4 cups fresh pig's blood 2 1/2 teaspoons salt 1 1/2 cups steel-cut (pinhead) oatmeal 2 cups finely diced pork fat (or beef suet), finely chopped 1 large yellow. Heat your oven at 350F. Cook over moderate heat until fat is flowing; then lower heat and cook 45 minutes. The process requires the back fat to be cut into cubes of 4 to 5 millimetre thickness. Keep the lid off of the pot so you can ensure that the water is simmering and not boiling. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called sausage recipes and when people search for sausage recipes they usually get recipes of dishes with sausages, but not actually how to make them. Save my name, email, and website in this browser for the next time I comment. Gelbwurst - Children's dreams come true 3. The Roman black pudding was called Butulie, which they used to eat during their festivities to honor the gods. Schaller & Weber Blutwurst is still made to the specifications of Ferdinand Schaller's recipe. Both these versions require certain combinations and slightly different preoperational methods. Grind all meats, fat and skins and onions through 3 mm (1/8") plate. Then you can use the hog casing and start filling them. Sprinkle the spices over the meat, and work it in with your hands. Copyright 2023 I like Germany. Put the fat cubes in a pot and cook them for 25 minutes. Mix (forcefully knead) meat well with salt, sodium nitrite (cure #1) adding a little water (water is not added to fermented/dry sausages). 36 Recipes), Make Dry-Cured & Cooked Ham Easily At Home (Incl. Home / German Food & Recipes / Blood Sausages: The Bloody, Spicy Delicacy. Make sure that the mixture does not get too warm (12 C | 53,6 F). Thus in this process a highly nutritious composition was created by utilising almost every part of the animal. The size of the cubes will determine the look of the sausage later on. Remove and cool them. Immerse in cold water for 5 minutes. The recipes at a glance. Braunschweiger , Liverwurst , Schwartenmagen (Head Cheese), Blutwurst (Blood Sausage) and . Add in Polish kishka, sliced up into thick rounds. While you can also refrigerate the potatoes, they'll become soggy the longer they're stored so it's a good idea to store them separately. The reason as to why fat from the back is used is because it is hard and is the least likely to get smeared. Boudin noiris favored in France andxue doufouis a Chinese favorite. * Cook meats in a little water until soft. In England and Ireland,black puddingrules. Grind coarsely. When meat is cool enough to handle, remove bones, veins, and gristle, and grind coarsely. Put the sausages in a saucepan with boiling salted water and heat in it for about 10 minutes, but do not boil. Separate meat from any bones. Ingredients per 1000g (1 kg) of materials Instructions Boil offal meat and pork head (if used) at 95 C (203 F) until meat can be separated from bones. The holy grail of blood sausage. Wiener Wrstchen - Also known as Frankfurter, Veal Lliver sausage - Fine, finer, that one, Simple Blutwurst (Blood Sausage) - The easiest version for beginners, Homemade Pflzer Blood sausage - A German classic, Headcheese - A speciality from Northern Hesse, Zwiebelmettwurst - Also tastes good without bread, German Salami - The original basic version, Teewurst Rgenwalder Art - The smell lets your mouth water, Landjger - Use pork or beef, either way it is a dream, Pork Rillette - It couldn't be easier and tastier, Poultry liver pt - A splash of rum makes guests go YUM, German Brtchen - The classic bun for sausages, Currywurst Sauce - Well known throughout Germany, Beer mustard - Does not make you drunk but happy, Chimichurri - Refreshing for the barbecue. 6. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Separate meat from any bones. Grind coarsely. Scald the artificial casings at 76 C (168 Fahrenheit). Serve hot. Use your favorite type of potatoes for this recipe such as new potatoes or russets. The specific ingredients of the dish can vary from region to region. 1001 Greatest Sausage Recipes offers a collection of the worlds greatest sausage recipes. From this point on, it was probably not too long until the production of the blood sausage became widespread. Discovery, Inc. or its subsidiaries and affiliates. Grind skins and fat trimmings with 3 mm (1/8") plate. In the case of the non-sliceable version, these sausages contain 30 % to 60 % blood and therefore are much darker in colour. France: Boudin Blanc which uses: pork, milk, parsley, rice, pepper, and onions. Boil skins at 95 C (203 F) until soft. In this post I show you how to make blood sausage yourself. Many jelito variations also consist of grains or plain white buns, which provide a more compact consistency. Jessica Gibson is a Writer and Editor who's been with wikiHow since 2014. There are some which have to be produced in accordance with the German Food Code which as a matter of fact has categorically defined the amount of meat and meat products that are to be used and at the same time standardised them too within the butcher community. 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. You will also have to check the internal temperature of the sausages by using an instant read thermometer. It is made from pork without the using blood. Poland: White Blood Sausage comprising of: pork meat, pork liver, rice, onions, and marjoram. It has 3 ingredients pork back fat, rind and blood to which a few spices are added. Description. 1 gal water, 333 g (0.73 lb) salt Thus a formula has been developed in the same regard: In terms of the cost of production, it has been observed that the non-sliceable formula is cheaper and hence much more popular than its sliceable counterpart. Heat the remaining butter in a pan and brown the onion in it. Next toss everything from the bowl above into a stand-up mixer. Preferences are only a matter of choice and regionally varieties. The energizing blood soup of the Spartan warriors from classical antiquity (around 500 BC) is another hint to the origins of using animal blood as an ingredient. This article was co-authored by wikiHow staff writer, Jessica Gibson. In the case of the pig blood, it comes with a much lighter colour than any other variety of blood.