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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! Stir the fresh pork blood gradually into the meat mixture. About 3/4 quart (710 ml) of brine is needed for 1 kg of meat. Cook over moderate heat until fat is flowing; then lower heat and cook 45 minutes. Skim fat off the reserved liquid and add enough water to make 7 cups. Now mix everything well till they combine properly. Stuff into casings and tie. This way it can be processed better and does not cool down the rind directly. Reduce heat and simmer until meat falls off the bones, adding more water as necessary so it is covered at all times. Wurstmeister Mike uses Old-World methods and traditional recipes to make his award winning specialty German sausages that loyal customers have come to love. Kiszka can be eaten multiple ways, whether cold or heated;cooked whole on a grill or nonstick skillet; cut into rounds and fried; or removed from the casing and heated like hash. then it has to be processed. They can also come in varying sizes, sometimes in links of 6 inches of 2 inches diameter. When that happens then you can transfer everything that there is into a large mixing bowl. Poland: In this region buckwheat groats, barley, bread crumbs, rice, semolina among other hold popularity. Consider serving the simmered blood sausage with mashed potatoes, warm apples, or. You can fill the sausage into jars as well as artificial casings. Spain: Here, milk, rice, eggs, cheese, almonds, pimentos, parsley, apples, et cetera are used. Cook the chopped onions in the duck fat or lard over medium-low heat until they are caramelized, about 15 to 20 minutes. Mix blood with salt, Cure #1 and all spices. This article has been viewed 60,936 times. Sign up for wikiHow's weekly email newsletter. Later on you will have to adjust the salt while cooking. All rights reserved. In this process the blood had to be further stored up to 48 hours at a temperature of 4 to 6 C or 39 to 42F. By signing up you are agreeing to receive emails according to our privacy policy. Equipment for Making Alcohol Type Beverages. But there are also hundreds of other dishes throughout Europe, Asia, North America and South America that include some variation of blood sausage. When fillers are added to the sausages, it makes the whole process very much economical. 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 Bring to a boil; lower heat and simmer 25 minutes. Get our cookbook, free, when you sign up for our newsletter. Bring to a boil; lower heat and simmer 25 minutes. Fill a 3-quart (2.8 liter) pot three-quarters full of water. Cook meats in a little water until soft. Heat the milk, add to the potatoes with 20g butter. But dont worry, you can also make a blood sausage without slaughtering yourself. Therefore, it is rather popularly said that it is not the recipe that makes a great sausage, but the way you make it. With the creation of the gelatine and the subsequent cooling process a gel is formed which results in the formation of better texture of the sausage. Morcilla Recipe Myrecipes. Thus it has to be collected immediately and then cooled to about 37F or 3C. The Roman black pudding was called Butulie, which they used to eat during their festivities to honor the gods. Wiener Wrstchen - Also known as Frankfurter, Veal Lliver sausage - Fine, finer, that one, Simple Blutwurst (Blood Sausage) - The easiest version for beginners, Homemade Pflzer Blood sausage - A German classic, Headcheese - A speciality from Northern Hesse, Zwiebelmettwurst - Also tastes good without bread, German Salami - The original basic version, Teewurst Rgenwalder Art - The smell lets your mouth water, Landjger - Use pork or beef, either way it is a dream, Pork Rillette - It couldn't be easier and tastier, Poultry liver pt - A splash of rum makes guests go YUM, German Brtchen - The classic bun for sausages, Currywurst Sauce - Well known throughout Germany, Beer mustard - Does not make you drunk but happy, Chimichurri - Refreshing for the barbecue. To get the temperature right, you will have to use an instant read thermometer. Cut half of the fat pork and all lean pork in small pieces; add onion. 3. {"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":"