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.
|pork jowls (may be replaced with bacon)||20 g||0.70 oz|
|fat bacon||70 g||2.47 oz.|
|pieces of fat||20 g||0.70 oz.|
|pork, chic IV (picnic)||70 g||2.47 oz.|
|pork meat (legs, hocks)||20 g||0.70 oz.|
|pork lungs (may be replaced with pork meat)||40 g||1.41 oz.|
|pork skins||80 g||2.82 0z.|
|unsalted blood||140 g||4.94 oz.|
|barley groats||100 g||3.5 oz.|
|meat banal (broth)||200 g||7.05 oz.|
|buckwheat groats (unprocessed)||80 g||2.82 oz.|
|meat banal (broth)||160 g||5.64 oz.|
Ingredients per 1000g (1 kg) of meat
|salt||20 g||3½ tsp.|
|black pepper||2.0 g||1 tsp.|
|marjoram, ground||2.0 g||1 tsp.|
|allspice||0.5 g||½ tsp.|
|onions, cautiously chopped||30 g||½ onion|
- Rinse skins, lungs and all meats in algid active water.
- 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.
- 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.
- 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).
- 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.
- Stuff balmy sausage accumulation about into hog casings. Accomplish 12" continued links, anatomy pairs.
- 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).
- Remove from baptize and air-conditioned bottomward to 6º C (42º F)
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