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Blood & Tongue Sausage


Ingredients: (for 10 lbs.)

1 med. onion
2 level tsp. Prague Powder No. 1
2 tbsp. ground black pepper
1 tsp. ground marjoram
1 tsp. thyme
1 tbsp. mace
1 tsp. ground cloves
6 tbsp. salt
4 lbs. pork tongues
4 lbs. pork snouts
1 lb. pork skins
1 lb. beef blood (1 pint)


Directions:

Place all pork tongues and snouts into a kettle and cook approximately 2 hours. Let it cool, then grind through a 1” grinder plate.The pork snouts also should be ground through a 1” grinder plate and pork skins should be ground through a 1/8” plate. Pork fat should be diced to 1/4” or 3/4” cubes and scalded for a few seconds using a sieve or screen.

Place all the meats and ingredients in a mixer and mix well. Stuff by hand into beef bungs and then place in 195-200ºF. water (but not boiling). Cook approximately 3 1/2 hours. Use a skewer to see if sausage is cooked sufficiently. Remove to container holding ice water, cooling enough that sausage can be handled. Remove to 36-38ºF. cooler overnight.