Blood Sausage (Kiszka)

Title:
Blood Sausage (Kiszka)

Yield:
1 Servings

Categories:
Sausage




Ingredients:




------------------------FROM:
GREAT SAUSAGE RECIPES------------------------


          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





--------------------------PROCESSING
AND GRINDING--------------------------


          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





 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