german blood sausage recipe

Blutwurst or the Blood Sausages have many variants across the Germanic lands. This way it can be processed better and does not cool down the rind directly. It was originally made to use up the scraps after slaughtering a pigears, snouts, and organ meatsto which spices and some grain, usually barley or buckwheat groats, were added. Reduce heat and simmer until meat falls off the bones, adding more water as necessary so it is covered at all times. Boil offal meat and pork head (if used) at 95 C (203 F) until meat can be separated from bones. In general terms, the composition of the blood sausage includes: diced and cooked pork fat along with finely grounded cooked meat and gelatine producing materials. All tip submissions are carefully reviewed before being published. Finding a reliable recipe on the internet becomes harder every day. Morcilla Recipe Myrecipes. Fresh, your blood sausage will keep for about 3 4 days. Furthermore, in the case of a sliceable sausage which is typically consumed cold, this process contributes towards the better slicing of the sausages. Grind the meat, and then spread it out in oversized bins. If you used jars, you can boil them down at 100 C for about 2 hours. Just great, mmh - delicious.Gottfried W. - The first try of the cooked ham was simply wonderful, thank you very much for this simple instruction with this tasty result. Today, as is true with Pennsylvania Dutch scrapple, it can be made with other cuts of pork, as we've done here. Move some of the apple-onion mix into the dish. Blood: It can be taken from the pig, sheep, lamb, cow or the geese. Boil fat trimmings at 95 C (203 F) until soft. When the sausages cool down you can wrap refrigerate them. When cooled, the sausage can be cold smoked for 24-48 hours. Your blood sausage is ready . Then there comes the crucial part. There are many variants that can be found, some recipes require them being prepared by using pork, while others suggest the use of beef and beef blood or from fresh pigs blood, diced pork and pork fat. reviewed German Blood Sausage Blutwurst Refrigerate leftover sausage in an airtight container and use it within 3 to 4 days. It has 3 ingredients pork back fat, rind and blood to which a few spices are added. on April 28, 2009. Sausages which use filler materials, they do not face this problem. Instructions. Add in Polish kishka, sliced up into thick rounds. Set aside. Garnish the puree with the onion butter, seasoned cabbage and drained sausages on plates and serve hot. Grind the spices in advance to a nice fine powder. Making blood sausage yourself what you need for it, Make your own blood sausage- step-by-step instructions. It is only occasionally that tongues from pork or lamb are included in this process. 40 to 104 AD) and by the Germanic people. The skins contain collagen which transform into gelatine when they receive the heat treatment. Next, you will be required to scrape up the brown bits which might be at the bottom of the skillet. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Particularly during the time of the wars when meat would become scarce certain kinds of fillers were then added to the sausages to increase their volume. Cook over moderate heat until fat is flowing; then lower heat and cook 45 minutes. Finding a reliable recipe on the internet becomes harder every day. Ingredients. Mix ground meats, fats, skins, barley, onions, potato flour with blood and all ingredients together. You will also have to check the internal temperature of the sausages by using an instant read thermometer. Cut the pork and fat into chunks and coat everything with the spice mix. Stuff into casings and tie. Apples or peers: 2 peeled and finely diced. Cover with the rest of the apple-onion mix and cover with more foil. Furthermore, with the diversity of fillers available it has become easy to create new exciting varieties of sausages. Cook in water at 80 C (176 F) for 50 minutes. Depending on whether you used casings or jars, Now scald or boil down the blood sausage. Along the same lines new recipes and variations of the old developed during such a long time because of migration. Fresh sausages / Bratwurst Coarse Bratwurst (Franconian style) Fine Bratwurst (Thuringian style) Cheesy Bratwurst - From the Alps Venison Bratwurst - Thanks to the hunters Smoky lake Bratwurst - Pork and fish, yes that works Scalded Sausages Schinkenwurst - Think Bologna but better! Stuff into casings and tie. Stuff into casings and tie. 1001 Greatest Sausage Recipes offers a collection of the worlds greatest sausage recipes. Serve hot. A simple homemade German blood sausage. Cool and separate meat from bones. Equipment for Making Alcohol Type Beverages. This allows meat particles to produce exudate (release proteins which are soluble in water and salt solution). If you prefer to leave the sausages in links, heat them in simmering water before you slice and serve them. This article was co-authored by wikiHow staff writer. Next toss everything from the bowl above into a stand-up mixer. Wurstmeister Mike uses Old-World methods and traditional recipes to make his award winning specialty German sausages that loyal customers have come to love. Finely dice remaining fat pork and add; mix. Thus a formula has been developed in the same regard: In terms of the cost of production, it has been observed that the non-sliceable formula is cheaper and hence much more popular than its sliceable counterpart. Separate meat from any bones. Avoid storing the watercress salad because it will soften too much as it's stored. Grind all meats, fat, skins and onions through 3 mm (1/8") plate. Prepared with pig's blood and ground pork meat (mainly head, belly, and offal) it incorporates lard and various spices such as marjoram and cumin. The stuffing for the sausage is not ready. Add to cart. They are dark, sometimes almost black and made using fresh pigs blood, diced pork and pork fat, salt, pepper, and assorted seasonings. Pork meat, fresh whole eggs and milk. Otherwise, commercial mom-and-pop butcher shops will be your best bet. Among the popular processes today, an anticoagulation agent is immersed into the freshly collected blood and then it is stored below 3C or 37F for up to 48 hours. Add seasonings; mix. Relishes, Chutneys & Pickles. Blood sausages can then be transformed into two versions: the first one is sliceable and typically consumed cold along with bread, and the second version which is the non-sliceable version which is fried and served hot along with potatoes, pickles or sauerkraut. Make sure that the mixture does not get too warm (12 C | 53,6 F). Luchow's German Cookbook, elfriede In the case of the pig blood, it comes with a much lighter colour than any other variety of blood. Interestingly, as the many number of traditions across the regions so is the number of the filler. Skim fat off the reserved liquid and add enough water to make 7 cups. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called sausage recipes and when people search for sausage recipes they usually get recipes of dishes with sausages, but not actually how to make them. Stuff into 40 mm synthetic waterproof casings forming 50 cm (20") loops. Dice the fat into inch (6 mm) cubes. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Cover with water. It is also mandated to include about one percentage worth of crushed liver. The filler material acts like a sponge material and more blood can be added to make the sausage darker in colour. Bring back to the boil and simmer until water is absorbed. The blood sausage has had a considerably long history, going back over a thousand years. A Polish blood sausage, kiszka is large and ring-shaped. When the sausages are hot and firm, they are done. If you know of a reputable farmer who slaughters his own hogs, you might get pig's blood and hog casings there. These sausages are simply amazing, they can be consumed by simply heating them by using a teaspoons worth of vegetable oil in a skillet and sauting them until the point they become crisp or they can be broiled. Place blood sausage on a baking sheet. Since blood sausage should already be cooked when you buy it, you'll simply need to reheat it. Braunschweiger , Liverwurst , Schwartenmagen (Head Cheese), Blutwurst (Blood Sausage) and . Blood sausages are cooked (Kochwurst) and contain chunks of lean meat, tongue, bacon, lard and offal from pork or beef in varying proportions, as well as rind and . The meat is chopped into small chunks and can then be mixed. Traditional German Specialty Meats. Furthermore, blood sausages generally require spices which are highly aromatic such as pepper, thyme, marjoram, caraway, pimento, cloves, nutmeg, allspice and coriander. There is huge number of recipes simply floating across the world. Blood Sausage Recipe How To Make At Home. 5. There are several blood sausages all across the world. 2 tablespoons Spanish paprika. What is the shelf life of the blood sausage? 28 Recipes), 27 Delicious German Sausage Recipes To Feast On, 24 Bratwurst Recipes For A Perfect Barbecue Experience, Make blood sausage yourself simple and delicious. Malaysian Food: 15 Must-Try Traditional Dishes of Malaysia. For jars, I usually use ones from the Weck company. Separate meat from any bones. In the case of the sliceable sausages, since they are consumed cold, they end up containing less than 10% blood and therefore, it is much lighter in colour. Immerse in cold water for 5 minutes. Moreover, the one, in-fact the most important characteristic feature of blood that one must keep in mind is that blood is highly perishable because it is comprised of nearly 85% of water therefore attracts bacteria if it is left as it is. Ingredients 2 pounds well-marbled pork shoulder 1 large pork liver 2 teaspoons salt, divided 7 cups water, more as necessary 3 cups buckwheat groats, or barley Large, clean hog intestines (casings) 2 cups strained pork blood, mixed with 2 tablespoons vinegar 1 teaspoon freshly ground black pepper 1 teaspoon dried marjoram Steps to Make It You can add apples or pear and then go on sauting them for 5 more minutes. They are dark, sometimes almost black and made using fresh pigs blood, diced pork and pork fat, salt, pepper, and assorted seasonings. After an hour, add the chicken liver to the pot and continue to cook for 45 more minutes or until the pork is tender. If you notice any air pockets, prick them, as the blood will coagulate and fill the holes. Also remember that the blood needs to be cold when it is being mixed with other ingredients. Finely dice remaining fat pork and add; mix. The non-sliceable version allows for a number of recipes to be created in an economical fashion by only a use of limited imagination. Gradually add buckwheat groats or barley, stirring constantly. If it is too cold, it will be too hard on the . Thanks to all authors for creating a page that has been read 60,936 times. 4. extra-virgin olive oil, blood sausage, green onion, pepper, eggs and 2 more Stone Soup O Meu Tempero potatoes, red beans, farinheira sausage, onion, salt, bacon, fresh cilantro and 6 more USA: Boudin Blanc, Cajun Style they include: pork meat, pork liver, rice, onions, parsley, garlic, and pepper. If you've managed to get blood sausage, determine how you want to prepare it. Schaller & Weber Blutwurst is still made to the specifications of Ferdinand Schaller's recipe. The specific ingredients of the dish can vary from region to region. Both these versions require certain combinations and slightly different preoperational methods. Immerse meats for 3 days in curing solution. Add seasonings; mix. Put the sausages in a saucepan with boiling salted water and heat in it for about 10 minutes, but do not boil. Grind the lean meat through a inch (6 mm) plate. Cook in the center of the oven for 40-60 minutes, turning every 10 minutes for even heating. After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History. Mix hot buckwheat or barley with reserved ground pork and pork liver. The others are comparatively larger, having a similar appearance of that of a bologna sausage. By using our site, you agree to our. 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. Salt is mainly used as a flavouring agent rather than a preservative. The main characteristic of this Blutwurst is its signature reddish color. If you dont do the slaughtering yourself, its not so easy to get fresh pork blood. Bring a pot of water to boil over high heat and cut 4 potatoes into cubes. 3-4 months. What Is a Pseudocereal or Non-Cereal Grain? 9. The non-sliceable version: In this case meat is procured from pork head, and jowls, this is then combined with back fat and other fat pieces, pork skins and fillers such as: rice, barley, buckwheat, breadcrumbs, oatmeal or flour. When that happens, you can add the sausages. Cook the rind for about 1 hour. Have large, clean hog intestines ready for stuffing. Remove from water, and hang to let it dry before refrigerating. Poland: White Blood Sausage comprising of: pork meat, pork liver, rice, onions, and marjoram. It is inherently spicy, salty and often presented in a dark almost black colour. Mix ground meats, fats, skins, barley, onions, potato flour with blood and all ingredients together. Grind skins and fat trimmings with 3 mm (1/8") plate. Immerse in cold water for 5 minutes. England: White Pudding which uses diced pork, oats or bread, suet, sugar, onions, and cinnamon. About 3/4 quart (710 ml) of brine is needed for 1 kg of meat. There are some which have to be produced in accordance with the German Food Code which as a matter of fact has categorically defined the amount of meat and meat products that are to be used and at the same time standardised them too within the butcher community. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing. Bring to a boil; lower heat and simmer 25 minutes. Sign up for wikiHow's weekly email newsletter. Blood from pigs and cows are used most often than any other animal. Next, take a large pot with heavy base and fill it with water. Stir the fresh pork blood gradually into the meat mixture. Crush caraway seeds, pepper and juniper in a mortar and add to the cabbage along with the bay leaves. It's a simple blend of pork, with a touch of beef and black pepper for seasoning. All rights reserved. Grind coarsely. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called sausage recipes and when people search for sausage recipes they usually get recipes of dishes with sausages, but not actually how to make them. If you'd like to make more than 1 pound (0.45kg) of blood sausage, use a bigger pot that's large enough to hold all of the sausages. To get the temperature right, you will have to use an instant read thermometer. Sweden: Among the popularly used fillers are rye meal and raisins. 1001 Greatest Sausage Recipes offers a collection of the worlds greatest sausage recipes. Finally after all of this blood is added. How To Eat Blood Sausage Or Black Pudding Travel Gluttons. German Blutwurst (Blood Sausage) Recipe Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes Ingredients Onions - 2 Clarified butter- 1 tbsp Sauerkraut - 600g Meat soup - 350ml Caraway seeds- 1 tsp Peppercorns - tsp Juniper berries - 4 Bay leaves - 2 Floury potatoes - 600g Blood sausages - 4 Liver sausages - 4 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. Now mix everything well till they combine properly. Then when the fat caramelises go on adding the chopped onions along with garlic. But dont worry, you can also make a blood sausage without slaughtering yourself. Take a large sized skillet and place it on heat with the duck fat. For artificial casings I recommend artificial casings caliber 45/25 for a smaller diameter and artificial casings caliber 60/25 for a slightly wider one. Preparation: Cook the meat in hot water (below the boiling point) until semi-soft. 1. Scald the artificial casings at 76 C (168 Fahrenheit). Posted on Published: November 9, 2021- Last updated: June 6, 2022, Categories Europe, Germany, Recipes from Around the World. Across the German lands blutwurst or the blood sausages are also available under the names of: Schwarzwurst, Rotwurst, Topfwurst, and Blunzen. In our blutwurst recipe, we have used liver with puree and sauerkraut. Directions: Chill the meat before you place it into the grinder. Copyright 2023 I like Germany. Your email address will not be published. Discovery, Inc. or its subsidiaries and affiliates. It will take less than 2 minutes! Sprinkle salt and cook covered over low heat for about 30 minutes. Stuff into 42 mm pork casings making 40 cm (14") rings. Blood sausage is a common ingredient in kitchens throughout Germany, particularly in Bavarian cuisine. Sausage stuffer / Grinder attachment / Funnel. You can visit the local market area to source groats. The blood sausage was a well-known specialty in ancient Rome. Preparation: Cook the meat in hot water (below the boiling point) until semi-soft. wikiHow is where trusted research and expert knowledge come together. Many jelito variations also consist of grains or plain white buns, which provide a more compact consistency. Jessica Gibson is a Writer and Editor who's been with wikiHow since 2014. You can fill the sausage into jars as well as artificial casings. However, thematically speaking they have had a similar base. Enjoy it. Also, onions are added after frying them in fat till the point they reach a glassy stage. Cook over moderate heat until fat is flowing; then lower heat and cook 45 minutes. Cooking method: Place them in a pan or over coals and listen to them sizzle. If you add fresh onions to the sausages, generally what happens is that the sausages develop a sour taste. Beyond Bratwurst Blutwurst German Blood Sausage Ancestors In As. Description. 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. The bowl should be made of an unreactive material, prefer using the one made of glass or ceramic. In the case of oatmeals, they will be required an overnight soak before being used. If the water looks like it's boiling, turn the burner down even more since you don't want the sausages to split. I recommend a really sharp knife here, because the rind is very difficult to cut. Drain the potatoes, let the water evaporate and press through a potato press. % of people told us that this article helped them. Baking, roasting, or broiling blood sausage in the oven is a great way to make a simple and delicious meal. 2. Cover with 2 inches of water, bring to a boil and then turn down the heat and simmer uncovered for 1 hour. Boil back fat at 95 C (203 F) until soft. Place kiszka in a Dutch oven or large pot with warm water. Just in case if you have skin present on the trimmings of pork butt, you might as well freeze them and later on can also use them along with head cheese, blood, or liver sausages. Although you can substitute other types of mustard, the coarse-grain mustard will give the best texture to the sausages. Save meat stock. It should not be mushy but soft after an hour. One of the most famous of German sausages, second only to the Frankfurter Wrstchen, the bratwursta.k.a., "brat"is typically made from veal, beef or pork. Then finally comes the most crucial ingredient, the blood. Put the fat cubes in a pot and cook them for 25 minutes. Blood sausage is a sliceable cooked sausage, also known as "Thringer Rotwurst", "Grtzwurst", "Zungenwurst" "Speckblutwurst,"or "Flnz" (in the Rhineland). Grind all meats, fat and skins and onions through 3 mm (1/8") plate. It is important that they fit into your meat grinder later. Schinkenwurst - Think Bologna but better! The Blutwurst literally means blood sausage. You need a meat grinder to grind the meat. Add the spices and mix well for 3 - 5 minutes. Grind coarsely. With all of that done you can next pour in the red wine and deglaze the skillet. Keep the lid off of the pot so you can ensure that the water is simmering and not boiling. If you are interested in my sausage recipes, I now have a special offer for you.Since I'm currently selling it as an eBook, you havethe opportunity to get it today for only $9.99 instead of $19.99.Yousave more than 50%on your order and candownload the eBook immediately to your PC / tablet / smartphone and start right away. Fat which is present in the butt and jowl region is also quite hard and thus also is used, however, the belly fat or the bacon is very soft and not prescribed. Use your favorite type of potatoes for this recipe such as new potatoes or russets. Finish cooling in air. Thus it has to be collected immediately and then cooled to about 37F or 3C. 2. While you wait for the water to boil, take 4 peeled potatoes and cut them into 1/2 in (1.3 cm) cubes . Then place this pot on heat and allow the water to simmer. Pork head meat and/or offal meat: tongue, heart, liver, Back fat or hard fat trimmings with attached skin. Depending on how fine or coarse you want it, you can adjust the size here. 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. Making blood sausage yourself - what you need for it Ingredients per 1kg: 40 % pork back fat (400g) 30 % pork rind (300g) 30 % blood (300 ml) fresh or made from blood powder Spices per kg: 20 g salt 2 g black pepper 1,5 g marjoram 1 g ginger powder 1 g thyme 1 g allspice 0.5 g mace Sometimes I also add 75 g onion sweated in butter or lard Mix ground meats, fats, skins, oats, onions with blood and all ingredients together. Peel and cut an onion into strips. Grind the hot pork rind through the smallest perforated disc. Stir the fresh pork blood gradually into the meat mixture. Canning pork recipe delicious and versatile, Tellerslze (brawn in a plate) delicious hearty dish, Japanese inspired Bologna Miso, dashi & co = delicious, 30 % blood (300 ml) fresh or made from blood powder. Include your email address to get a message when this question is answered. When that is reached, take off the pot from the heat and allow the sausages to cooldown in the same water for a while. If your blood sausages are small, begin checking them after 5 minutes to see if they're heated throughout. Cure #1, 120 g (4.2 oz) Blood sausages have always been made suing the most inexpensive materials such as: meat from the pork hear, jowls, tongues, groins, skins, pork or veal lungs, pork liver, beef, and lamb liver, pork snouts, beef and liver lips, udders, beef and lamb tripe, veal casings, pork stomachs, pork heart, boiled bone meat and of course blood. Place barley in 400 ml of meat stock, lower temperature and simmer for 25 minutes until soft, but not overcooked. 6. Boil fat trimmings at 95 C (203 F) until soft. * Cook meats in a little water until soft. More than 3.447 satisfied customers have already made sausages with the recipe book.A small excerpt of feedbacks on the recipesThorsten A. Later on you will have to adjust the salt while cooking. Moreover, before the final use of the blood makes sure that you run it through a cheese cloth so that lumps of blood can be avoided. My basic recipe is of course possible with fresh blood as well as blood powder. England and Ireland: Usually you will find rusk, barley, rice, potatoes, flour, or oatmeal. The rind should be covered with water. Store leftover blood sausage in the refrigerator for up to 3 to 4 days. 2 cups strained pork blood, mixed with 2 tablespoons vinegar. In this post I show you how to make blood sausage yourself. In a large ovenproof saucepan, place pork and pork liver, and cover with water. 10. Boudin blanc de Rethel carries PGI certificate and must be made without filler material. Equipment for Making Alcohol Type Beverages. Here you can find the complete blood sausage recipe as a video or to read through. In this very mixture pour the hot blood from the saucepan. With respect to the older processes, about 5 Kgs worth of salt used to be added per 100 kg of blood. Fillers: These include: oatmeals, buckwheat, breadcrumbs, barley or other grains of choice. I have eaten it in Germany and it was so good, that I want to make it my self. * Split pork heads are often cured. For another easy method, slice the sausages and broil them with a little mustard until they're browned. Mix in the well-drained sauerkraut and deglaze with the broth. Next, you will be required to mix the breadcrumbs, cream, ground pork, chopped pork belly, salt, pepper, nutmeg and cayenne to the onions and apple or peaches well enough till they combine. Bring to a boil. Blutwurst are a type of German sausage prepared from pigs blood, milk (sometimes with the addition of cream), fat, onions, salt, pepper, nutmeg, marjoram and cinnamon. 4. They are then blanched in hot water for a short while, roughly 5 minutes. For a deep flavor and crispy texture, slice blood sausage and fry it in a little oil so it browns on both sides. The main ingredient of the blood sausages are: With these ingredients ready, they are crushed together and then filled within a sausage casing. Once the butter is melted, add sliced green onions, kosher salt, paprika, black pepper, and stir the mixture. I found blood powder on the internet, which you can mix with water or milk. It is usually mixed with pork fat, onion and different spices, in addition, it contains some other non-meat ingredient to increase its volume, such as rice, cereals or bread . Boudin noiris favored in France andxue doufouis a Chinese favorite. Old Country Dumplings (German Bullets) - 2 Ways, Gugelhupf / Kuglof / Kugelhopf - German/Hungarian Coffee Cake. When that happens take the saucepan off the heat and set it aside for a minute. From this point on, it was probably not too long until the production of the blood sausage became widespread. Then turn the burner to high so the water comes to a boil. When meat is cool enough to handle, remove bones, veins, and gristle, and grind coarsely. 2023 Warner Bros. This article was co-authored by wikiHow staff writer, Jessica Gibson. Harissa - Arabic accompaniment to sausage & co. Garlic Confit - For dips, vinaigrettes or sandwiches, Sauerkraut - Not only yummy but good for the tummy, Yes, I want the 27 German Sausage & Bonus Recipes, Venison Bratwurst - Thanks to the hunters, Smoky lake Bratwurst - Pork and fish, yes that works. Cool in air and refrigerate. 4 cups cooked long-grain white rice (preferably a day old) 1 pounds pork belly, trimmed and cut into 1/8- to 1/4-inch cubes. Approximately 1.8 % of the total solution of blood comprises of salt and is also the generally agreed measure. If you do not have one, you can also use a filling attachment for your meat grinder or a hand filling funnel. The famous Greek poet Homer mentioned goat stomachs filled with blood and fat in the 18th song of his work Odysee. Meanwhile, cut the pork back fat into small cubes. Mix (forcefully knead) meat well with salt, sodium nitrite (cure #1) adding a little water (water is not added to fermented/dry sausages). Bake for 20 minutes in 390F (200 C). 8. Spain: Here, milk, rice, eggs, cheese, almonds, pimentos, parsley, apples, et cetera are used. Jelito is a traditional Czech blood sausage. It is best to heat the blood to approx. Cook over moderate heat until fat is flowing; then lower heat and cook 45 minutes. Heat your oven at 350F. According to one legend, the tyrant Lykourgos gave his troops a mystical black soup with blood, bacon and onions claiming that the dish would make the warriors of Sparta invincible. Cool and place in freezer for 30 minutes. Copyright 2023 wuda GmbH - Terms of Use - Privacy Policy - Contact, __CONFIG_colors_palette__{"active_palette":0,"config":{"colors":{"cd5f8":{"name":"Main Accent","parent":-1}},"gradients":[]},"palettes":[{"name":"Default Palette","value":{"colors":{"cd5f8":{"val":"rgb(19, 114, 211)","hsl":{"h":210,"s":0.83,"l":0.45,"a":1}}},"gradients":[]},"original":{"colors":{"cd5f8":{"val":"rgb(19, 114, 211)","hsl":{"h":210,"s":0.83,"l":0.45,"a":1}}},"gradients":[]}}]}__CONFIG_colors_palette__, {"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}, The Full Guide On Making Sausages Easily At Home (Incl. They are then mixed with beef or pork blood. The sliceable version: There has to be a combination of: meat from pork head, diced ham tongue, along with the back fat and pork skins. Combine the pork, fat and crushed ice in a bowl and then, working quickly, use a meat grinder to grind the mixture through a 1/4 inch (6mm) die. Keep on going till the point the wine almost evaporates. Finish cooling in air. Cut half of the fat pork and all lean pork in small pieces; add onion. Then finally blood is added. Poland: In this region buckwheat groats, barley, bread crumbs, rice, semolina among other hold popularity. Blood can then be stored up to 2 days at about 32F or 0C.

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