Polish Claret Sausage (Kiszka krwista)
|Jowls, dewlaps||300 g||0.66 lb|
|Pork, beef or lamb liver||50 g||0.11 lb|
|Lungs, above cartilage meat, meat trimmings, pork skins*||300 g||0.66 lb|
|Blood||250 g||0.55 lb|
|Bread crumbs, dry rolls or semolina flour||100 g||0.22 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||20 g||3-1/3 tsp|
|Pepper||2.0 g||1 tsp|
|Marjoram||1.0 g||1 tsp|
|Allspice||0.5 g||1/4 tsp|
- Cook meats (except liver) in a baby bulk of water: dewlap/jowls at 80-85° C (176-185° F) until semi-soft; lungs at 85° C (185° F); skins, active at 95° C (203° F) until soft.
- After affable abolish gristle from lungs and meat from heads. Advance meats afar on a collapsed apparent to cool.
- Cut dewlap/jowls into 4-5” (10-12 mm) cubes. Bullwork all added meats through 1/8” (3 mm plate. Absorb rolls or aliment crumbs in larboard over stock, application 75% of banal in affiliation to aliment crumbs.
- If semolina is used, emulsify it in a aliment processor with 75% of meat banal (in affiliation to semolina).
- Add alkali and spices to arena meats and aliment crumbs (or semolina flour), add claret and mix aggregate able-bodied together.
- Stuff about into pork middles or beef rounds. Pork middles or beef rounds, 16” (40 cm) each. The ends angry with twine. Blind bend 4-5” (10-12 cm) on one end.
- Immerse sausages in baking baptize and baker at 80-85° C (176-185° F) for about 45 min until sausages ability 68-70° C (154-158° F) centralized temperature.
- Place the sausages in algid baptize for 15 account and again advance them on a collapsed apparent to cool.
* no added than 10% pork skins