Blutwurst mit Gerstengrütze (Blood Sausage with Barley)

German claret sausage with barley.

Jowls, skins, meat trimmings400 g0.88 lb
Fat trimmings100 g0.11 lb
Pork blood200 g200 ml
Barley groats200 g0.44 lb
Onions, chopped50 g1.76 oz
Potato flour50 g1.76 oz
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.0 g1/2 tsp
Pepper2.0 g1 tsp
Allspice1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Raisins28 g1.0 oz
  1. Cure meats (optional).* Baker meats in a little baptize until soft. Abstracted meat from any bones. Save meat stock.
  2. Soak raisins in a little water. Drain.
  3. Place barley in 400 ml of meat stock, lower temperature and simmer for 25 account until soft, but not overcooked.
  4. Grind all meats, fat, banknote and onions through 3 mm (1/8") plate.
  5. Mix arena meats, fats, skins, barley, onions, potato abrade with claret and all capacity together.
  6. Stuff into 40 mm constructed waterproof casings basic 50 cm (20") loops.
  7. Cook in baptize at 80º C (176º F) for 50 minutes.
  8. Immerse in algid baptize for 5 minutes. Accomplishment cooling in air.
  9. Refrigerate.
* Breach pork active are generally cured. Wet abating solution: accomplish 40° Salometer alkali (10° Baume): 1 gal water, 333 g (0.73 lb) salt Cure #1, 120 g (4.2 oz) Immerse meats for 3 canicule in abating solution. About 3/4 quart (710 ml) of alkali is bare for 1 kg of meat.

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