Dziadek Claret Sausage

This compound address of the Brightness adept boner and sausage maker Dziadek. Brightness claret sausages generally apply buckwheat groats or barley as a accompaniment material. About all sausage bistro countries accept a claret sausage based on pigs claret and about all claret sausage recipes accommodate onion and fillers such as oatmeal, barley, aliment crumbs, rice, cornmeal, buckwheat groats, semolina, abrade etc.

MeatsMetricUS
pork jowls (may be replaced with bacon)20 g0.70 oz
fat bacon70 g2.47 oz.
pieces of fat20 g0.70 oz.
pork, chic IV (picnic)70 g2.47 oz.
pork meat (legs, hocks)20 g0.70 oz.
pork lungs (may be replaced with pork meat)40 g1.41 oz.
pork skins80 g2.82 0z.
unsalted blood140 g4.94 oz.
barley groats100 g3.5 oz.
meat banal (broth)200 g7.05 oz.
buckwheat groats (unprocessed)80 g2.82 oz.
meat banal (broth)160 g5.64 oz.
Ingredients per 1000g (1 kg) of meat
salt20 g3½ tsp.
black pepper2.0 g1 tsp.
marjoram, ground2.0 g1 tsp.
allspice0.5 g½ tsp.
onions, cautiously chopped30 g½ onion
Instructions
  1. Rinse skins, lungs and all meats in algid active water.
  2. Boil all meats:
    • skins at 85-95º C (185º -203º F) until soft.
    • if lungs are used, abolish harder affiliation tissues from lungs. 
    • poach jowls at 85º C (185º-203º F) until semi-soft.
    • spread all meats on the table to air-conditioned down.
  3. Bring meat banal to abscess again admit buckwheat grouts or barley and baker for about 30 minutes, active often
    • cook buckwheat groats in 160 milliliters of meat banal until semi-soft
    • cook barley groats in 200 milliliters of meat banal until semi-soft.
    • cover the pot with a lid and leave adapted groats 60 minutes.
  4. Grind all meats and fats through 8 mm (3/8") plate. Bullwork bacon, fat and banknote with 3 mm (3/16") plate. If jowls are used, they can be cut with a knife into 5 mm (1/4") cubes (no cutting necessary).
  5. Spread all meats and fats on the basal of a bond tub. Advance hot groats analogously on top of meats after advancing them. Cascade claret on top of groats and mix together. Add alkali and spices and mix all able-bodied together.
  6. Stuff balmy sausage accumulation about into hog casings. Accomplish 12" continued links, anatomy pairs.
  7. Insert sausages into baking baptize but appropriate at 80º C (176º F) for about 30 account to ability centralized sausage temperature of 68º-72º C (154º-161º F).
  8. Remove from baptize and air-conditioned bottomward to 6º C (42º F)
  9. Refrigerate.
Notes

This is an aboriginal compound that employs cuts of meat which may be bare in city cities. In such a case use meat substitution

Amount of claret added can alter from 50 milliliters (just a adumbration of color) to 250 milliliters(strong, aphotic color).

Additional advice on technology of authoritative claret sausages additional photos that call this accurate compound can be apparent at: Blood Sausages

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