Blood sausage (kiszka)

1 Servings

Ingredients

Quantity Ingredient
Ingredients for 100 lbs.
2 pounds Salt
5 ounces Onion powder
5 ounces Coarse black pepper
2 ounces Marjoram
1½ ounce Ground allspice
1 gallon Beef blood
4 ounces Cure
50 pounds Pork snouts
20 pounds Pork tongues
10 pounds Pork skins
20 pounds Buckwheat groats or barley
Ingredients for 10 lbs.
6 tablespoons Salt
2 tablespoons Onion powder
2 teaspoons Coarse black pepper
1 Heaping tsp. marjoram
1 tablespoon Allspice
1 pounds Beef blood (1 pint)
½ teaspoon Cure
Meat in Pounds

Directions

FROM: GREAT SAUSAGE RECIPES

PROCESSING AND GRINDING

All meats must be cooked for at least 2 hours and then cooled. Grind all the meats thru 3/16" grinder plate. Buckwheat groats or barley shall be placed in a container and covered with hot boiling water for at least 2 hours. Be sure you place a cover on the container to prevent too much heat from escaping. (You may cook either of these items until the volume is doubled.) Remove and let cool. After all the meats and groats have cooled, place in a mixer and add all seasonings, blood, and mix well. Stuff into beef bungs or beef middles. Blood sausage is then cooked in 160 degree F water until the internal temperature reaches 152 degrees F. Remove from cooker and shower with cool water until the internal temperature is reduced to 110 degrees F, remove to cooler for at least 24 hours. Note: Since there always seems to be some breakage in the sausage business, you may add whatever broken sausage you have to the above formula. This blood sausage is spiced quite heavy and will cover up most other spices. You may add up to 5 lbs. of broken sausage to a 100 lb. formula. Shared By: Pat Stockett Courtesy of Shareware RECIPE CLIPPER 1⅒

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