| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sausage |
1 |
Servings |
INGREDIENTS
|
|
Ingredients for 100 lbs. |
| 2 |
lb |
Salt |
| 5 |
oz |
Onion powder |
| 5 |
oz |
Coarse black pepper |
| 2 |
oz |
Marjoram |
| 1 1/2 |
oz |
Ground allspice |
| 1 |
ga |
Beef blood |
| 4 |
oz |
Cure |
| 50 |
lb |
Pork snouts |
| 20 |
lb |
Pork tongues |
| 10 |
lb |
Pork skins |
| 20 |
lb |
Buckwheat groats or barley |
|
|
Ingredients for 10 lbs. |
| 6 |
tb |
Salt |
| 2 |
tb |
Onion powder |
| 2 |
ts |
Coarse black pepper |
| 1 |
|
Heaping tsp. marjoram |
| 1 |
tb |
Allspice |
| 1 |
lb |
Beef blood (1 pint) |
| 1/2 |
ts |
Cure |
|
|
Meat in Pounds |
INSTRUCTIONS
FROM: GREAT SAUSAGE RECIPES
PROCESSING AND GRINDING
All meats must be cooked for at least 2 hours and then cooled. Grind all
the meats thru 3/16" grinder plate. Buckwheat groats or barley shall be
placed in a container and covered with hot boiling water for at least 2
hours. Be sure you place a cover on the container to prevent too much heat
from escaping. (You may cook either of these items until the volume is
doubled.) Remove and let cool. After all the meats and groats have cooled,
place in a mixer and add all seasonings, blood, and mix well. Stuff into
beef bungs or beef middles. Blood sausage is then cooked in 160 degree F
water until the internal temperature reaches 152 degrees F. Remove from
cooker and shower with cool water until the internal temperature is reduced
to 110 degrees F, remove to cooler for at least 24 hours. Note: Since there
always seems to be some breakage in the sausage business, you may add
whatever broken sausage you have to the above formula. This blood sausage
is spiced quite heavy and will cover up most other spices. You may add up
to 5 lbs. of broken sausage to a 100 lb. formula. Shared By: Pat Stockett
Courtesy of Shareware RECIPE CLIPPER 1.1
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