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Ingredientes
- Ingredients for 100 lbs.
- 2 lb Salt
- 5 ounce Onion pwdr
- 5 ounce Coarse black pepper
- 2 ounce Marjoram
- 1 1/2 ounce Grnd allspice
- 1 gal Beef blood
- 4 ounce Cure
- 50 lb Pork snouts
- 20 lb Pork tongues
- 10 lb Pork skins
- 20 lb Buckwheat groats or possibly barley Ingredients for 10 lbs.
- 6 Tbsp. Salt
- 2 Tbsp. Onion pwdr
- 2 tsp Coarse black pepper
- 1 x Heaping teaspoon marjoram
- 1 Tbsp. Allspice
- 1 lb Beef blood (1 pint)
- 1/2 tsp Cure Meat in Pounds
Direcciones
- All meats must be cooked for at least 2 hrs and then cooled. Grind all the meats thru 3/16" grinder plate. Buckwheat groats or possibly barley shall be placed in a container and covered with warm boiling water for at least 2 hrs. Be sure you place a cover on the container to prevent too much heat from escaping. (You may cook either of these items till the volume is doubled.) Remove and let cold. After all the meats and groats have cooled, place in a mixer and add in all seasonings, blood, and mix well. Stuff into beef bungs or possibly beef middles. Blood sausage is then cooked in 160 degree F water till the internal temperature reaches 152 degrees F. Remove from cooker and shower with cold water till the internal temperature is reduced to 110 degrees F, remove to cooler for at least 24 hrs.
- Note: Since therealways seems to be some breakage in the sausage business, you may add in 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 in up to 5 lbs. of broken sausage to a 100 pound formula.
