Blood sausage (kiszka)
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Blood sausage (kiszka)
Last updated 6/12/2012 1:09:15 AM. Recipe ID 36124. Report a problem with this recipe.
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      Title: Blood sausage (kiszka)
 Categories: Sausage
      Yield: 1 Servings
MMMMM----------------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

MMMMM------------------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 

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Recipe ID 36124 (Apr 03, 2005)

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