Blutwurst (German Blood Sausage)

🧂 Ingredients

• 1 liter Fresh pork blood(Ensure it's fresh and has been properly collected and stored. If using frozen, thaw completely.)
• 500 g Pork belly(Skin on or off, depending on preference. This will be cooked and then ground or finely chopped.)
• 2 large Onions(Finely diced.)
• 2 tbsp Dried marjoram(Fresh marjoram can be used, but increase the amount to 3 tbsp.)
• 2 tsp Salt(Or to taste. Adjust based on the saltiness of other ingredients.)
• 1 tsp Black pepper(Freshly ground is best.)
• 0.5 tsp Allspice(Ground.)
• as needed Pork sausage casings(Natural casings, about 3-4 meters in length. Soak in warm water for at least 30 minutes before use.)
• as needed Water(For poaching the sausages.)

👨‍🍳 Instructions

1. 1

   Prepare the pork and onions: Place the pork belly in a pot, cover with water, and bring to a boil. Reduce heat and simmer for about 1 hour, or until the pork is tender. Skim off any impurities that rise to the surface. While the pork is simmering, sauté the finely diced onions in a little oil or rendered pork fat until they are soft and translucent, about 10-15 minutes. Do not brown them.

   ⏱️ 1 hour 15 minutes
2. 2

   Process the mixture: Once the pork belly is cooked, drain it and let it cool slightly. Cut it into smaller pieces. You can either grind the pork belly using a meat grinder (medium or coarse setting) or finely chop it by hand. In a large bowl, combine the ground or chopped pork belly, the sautéed onions, marjoram, salt, black pepper, and allspice. Mix thoroughly until all ingredients are evenly distributed. Gradually add the pork blood to the mixture, stirring continuously. The mixture should be well-combined and have a smooth, paste-like consistency. Taste and adjust seasoning if necessary, keeping in mind that the flavor will develop further during cooking.

   ⏱️ 20 minutes
3. 3

   Fill the casings: Prepare the soaked sausage casings by rinsing them thoroughly. Attach a casing to the nozzle of your sausage stuffer. Carefully fill the casing with the blood sausage mixture, ensuring it's packed firmly but not so tight that it will burst during cooking. Leave about 1-2 inches of casing empty at the end and tie it off securely. Continue filling until all the mixture is used or you have the desired number of sausages.

   ⏱️ 30 minutes
4. 4

   Poach the sausages: Bring a large pot of water to a gentle simmer (do not boil). The water temperature should be around 75-80°C (167-176°F). Carefully lower the filled sausages into the simmering water. Ensure the sausages are fully submerged. Poach for approximately 1.5 to 2 hours, or until the sausages are firm to the touch and have reached an internal temperature of 70°C (158°F). If the water starts to boil, reduce the heat immediately to prevent the casings from bursting.

   ⏱️ 1 hour 30 minutes to 2 hours
5. 5

   Cool and serve: Once cooked, carefully remove the blood sausages from the poaching water. You can serve them immediately, or allow them to cool completely. For best results and easier slicing, chilling them in the refrigerator for at least a few hours or overnight is recommended. To serve, slice the blood sausage into 1-2 cm thick rounds. Pan-fry the slices in a little oil or rendered fat over medium heat until they are nicely browned and heated through on both sides. Serve hot, traditionally with sauerkraut and mashed potatoes.

   ⏱️ 15 minutes (active cooking/serving)

💡 Pro Tips

• ✓For a smoother texture, ensure the pork belly is ground finely. For a coarser texture, use a coarser grind or chop by hand.
• ✓When filling the casings, prick any air bubbles with a fine needle to prevent bursting.
• ✓The poaching temperature is crucial. Too hot and the sausages will burst; too cool and they may not cook through properly.
• ✓Blutwurst can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.

🔄 Variations

• Add cooked barley to the mixture for a heartier, textured Blutwurst (known as 'Graupenwurst').
• Thüringer style often includes more herbs and sometimes a touch of vinegar for tanginess.
• Some recipes incorporate other cooked meats like liver or lungs for added complexity.

🥗 Nutrition

Per serving