Polish Claret Sausage (Kiszka krwista)

Polish claret sausage with aliment crumbs or semolina.

Jowls, dewlaps300 g0.66 lb
Pork, beef or lamb liver50 g0.11 lb
Lungs, above cartilage meat, meat trimmings, pork skins*300 g0.66 lb
Blood250 g0.55 lb
Bread crumbs, dry rolls or semolina flour100 g0.22 lb
Ingredients per 1000g (1 kg) of materials
Salt20 g3-1/3 tsp
Pepper2.0 g1 tsp
Marjoram1.0 g1 tsp
Allspice0.5 g1/4 tsp
  1. 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.
  2. After affable abolish gristle from lungs and meat from heads. Advance meats afar on a collapsed apparent to cool.
  3. 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.
  4. If semolina is used, emulsify it in a aliment processor with 75% of meat banal (in affiliation to semolina).
  5. Add alkali and spices to arena meats and aliment crumbs (or semolina flour), add claret and mix aggregate able-bodied together.
  6. 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.
  7. 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.
  8. Place the sausages in algid baptize for 15 account and again advance them on a collapsed apparent to cool.
  9. Refrigerate.
* no added than 10% pork skins

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