|pork blood||500 g||1.10 lb.|
|diced fat (beef suet, pork belly, fat trimmings)||250 g||0.55 lb.|
|cooked oatmeal, barley or both||250 g||0.55 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||21 g||3 ½ tsp.|
|black pepper||2.0 g||1 tsp.|
|mace||1.0 g||½ tsp.|
|ground coriander||2.0 g||1 tsp.|
|onion, cautiously chopped||30 g||½ baby onion|
- Mix diced fat with claret and added ingredients.
- Stuff about into 32 - 36 mm hog casings. Accomplish 12” rings.
- Cook in a hot baptize at 176° F (80° C) for about 40 minutes. Any sausage that floats to the top should be pricked to abolish air. Don’t access temperature as the casings may burst.
- Store in refrigerator.
The blush of the sausage should be aphotic amber or black, with white pieces of fat.
Suet is raw beef fat abnormally the adamantine fat begin about the loins and kidneys. It is a solid at allowance temperature, and melts at about 70°F (21°C). Pork blaze is the fat begin about intestines, stomach, affection or kidneys. Pork abdomen fat is the softest of the three.