german blood sausage recipe

Thus in this process a highly nutritious composition was created by utilising almost every part of the animal. What is the shelf life of the blood sausage? If you don't want to fry the blood sausage with potatoes, you can skip these steps or use a different vegetable such as sweet potato. Also, onions are added after frying them in fat till the point they reach a glassy stage. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Mix both salts, and the pepper, parsley, bay leaves and paprika. Across the German lands blutwurst or the blood sausages are also available under the names of: Schwarzwurst, Rotwurst, Topfwurst, and Blunzen. Among the other most important ingredient are the skins. Soak the raisins in water, then drain. Now add the blood together with the spices to the pork rind and mix it well. 4. Next, take a large pot with heavy base and fill it with water. As far as the temperature of the water is concerned it should be between 90-95 C or 194-203 F. The reason for doing this is so that the surface of the fat gets sealed and the blood does not enter and discolour the preparation of the fat. When you press a cube with your fingers, it should yield but not turn to mush. They are then mixed together and then stuffed into a casing. It is best to heat the blood to approx. Dice the fat into inch (6 mm) cubes. While you can also refrigerate the potatoes, they'll become soggy the longer they're stored so it's a good idea to store them separately. The cubes should end up soft but not too soft. The non-sliceable version allows for a number of recipes to be created in an economical fashion by only a use of limited imagination. The variants are extremely diverse depending on the region you live in. Finding a reliable recipe on the internet becomes harder every day. Poland: White Blood Sausage comprising of: pork meat, pork liver, rice, onions, and marjoram. You can add apples or pear and then go on sauting them for 5 more minutes. Peel and cut an onion into strips. Put the sausages in a saucepan with boiling salted water and heat in it for about 10 minutes, but do not boil. All Rights Reserved, Blood Sausages: The Bloody, Spicy Delicacy. On the other hand, in the case of the non-sliceable version which is prepared using fillers and is consumed hot, the gel results in the addition of firmness to the sausage. Sprinkle salt and cook covered over low heat for about 30 minutes. Then you can use the hog casing and start filling them. Sweden: Among the popularly used fillers are rye meal and raisins. Serves 8 or more. Separate meat from any bones. Cool and separate meat from bones. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/bc\/Cook-Blood-Sausage-Step-1.jpg\/v4-460px-Cook-Blood-Sausage-Step-1.jpg","bigUrl":"\/images\/thumb\/b\/bc\/Cook-Blood-Sausage-Step-1.jpg\/aid10431624-v4-728px-Cook-Blood-Sausage-Step-1.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"