Bratblutwurst

Austrian claret sausage fabricated with white aliment or cereals.

MaterialsMetricUS
Pork arch meat, bark included350 g0.77 lb
Hard fat trimmings, pork belly100 g0.22 lb
Pork blood400 ml13.3 oz fl
Dried rolls (white bread)50 g0.11 lb
Meat banal (or abounding milk*)50 ml1.66 oz fl
Onions**50 g1/2 onion
Ingredients per 1000g (1 kg) of materials
Salt15 g2.5 tsp
Pepper2.0 g1 tsp
Allspice1.0 g1/2 tsp
Thyme, rubbed0.5 g1 tsp
Marjoram, rubbed0.5 g1 tsp
Cloves, ground0.3 g1/8 tsp
Garlic, diced3.0 g1 clove
Instructions
  1. Cook breach pork arch in a little baptize on apathetic calefaction until meat separates from bones.
  2. Remove meat, save meat stock. Abstracted meat from basic back still warm.
  3. Soak ashamed rolls in meat banal until they absolutely blot the liquid.
  4. Grind meat through 5 mm (1/4”) plate.
  5. Chop the onions and fry in drip or oil until burnished and golden.
  6. Squeeze the aqueous out from the rolls, them mix them with blood, arena meat and all ingredients.
  7. Stuff into 36 mm pork casings.
  8. Cook in baptize at 80° C (176° F) for 40 minutes.
Notes
Instead of white aliment precooked cereals such as buckwheat groats, barley, oats or rice may be used.
* in some localities milk is used.
** onions can additionally be activated raw.

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