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Recipe : ** Blood Sausage

Blood Sausage
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Course:
Main Dish

Practical information

  • Prep time
    1 h
  • Cooking
    1 h
  • Difficulty
    Very easy
  • Pause
    15 min
  • Ready in
    2 h 15
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Meat recipes
Tags:
sausage, sausage

Recipe's Ingredients

  Quantities for people → Recalculate
  • 4 feet hog casing, 1.3" to 1.4" diameter
  • ¼ teaspoons ground nutmeg
  • ¼ teaspoons quatre épices
  • 1 tablespoon calvados
  • 350 g finely minced onions
  • 90 g rendered fat
  • 80 g apple
  • 100 g pork fatback
  • 150 g lean pork
  • 6 g minced garlic
  • 10 g minced flat-leaf parsley
  • 10 g fine salt
  • 2 g ground black pepper
  • 400 g fresh pork blood
  • 90 ml whole milk

  • Recipe preparation steps

  • 1
    Sweat the onions in 75 grams lard over medium-low heat until they start to melt, about 30 minutes. Drain. Cool to room temperature before mixing with the other ingredients.
  • 2
    Sweat the apple in 15 grams lard over medium heat until it starts to color, about 10 minutes. Cool to room temperature before mixing with the other ingredients.
  • 3
    Grind the fatback and meat through a fine blade.
  • 4
    Soak sausage casing in warm water for 15 minutes. Rinse inside of casing with cold water.
  • 5
    Combine the cooked onions and apples with all the remaining ingredients, except the blood, in the bowl of a stand mixer fitted with a paddle. Use the lowest speed to thoroughly mix the ingredients. Add the blood and mix. Immediately stuff mixture into the casing. Do not overstuff the sausage.
  • 6
    Place the sausage in a large pot. Fill the pot with cold water. Cover the sausage with a drop lid. Heat the water to 185 to 195°F and maintain it in this range. Poach the sausage for 18 minutes and until the internal temperature reaches at least 165º to 170°F . Carefully lift the sausage out of the water and place on a baking sheet. Rinse the sausage with cold water. Cool it in a refrigerator. Wrap sausage in plastic wrap until ready to use.
  • Ready !