Ingredients with Measurements:
- 1 pound of pork blood
- 1 pound of pork fatback, diced
- 1/2 cup of breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1 tablespoon of fennel seeds
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of ground cinnamon
- Hog casings
Special equipment needed:
- Meat grinder
- Sausage stuffer
- Large pot
- Thermometer
Step-by-step instructions:
1. In a large bowl, mix together the pork blood, diced fatback, breadcrumbs, Parmesan cheese, parsley, fennel seeds, salt, black pepper, cayenne pepper, and ground cinnamon until well combined.
2. Pass the mixture through a meat grinder with a medium die.
3. Stuff the mixture into hog casings, twisting them into 6-inch links.
4. Bring a large pot of water to a boil and add the sausage links. Reduce the heat to a simmer and cook the sausages for 20 minutes or until the internal temperature reaches 160°F.
5. Remove the sausages from the pot and let them cool.
6. Serve the Italian-style blood sausage with fennel and Parmesan hot or cold.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Internal temperature of 160°F
Serving size:
Makes 6-8 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Pork blood can be substituted with beef blood or chicken blood.
- Pork fatback can be substituted with beef fatback or pork shoulder.
Variations:
- Add chopped garlic and onion to the mixture for extra flavor.
- Use different spices such as paprika or nutmeg for a different flavor profile.
Tips and tricks:
- Make sure to keep the mixture cold while working with it to prevent the fat from melting.
- Soak the hog casings in warm water for 30 minutes before using them to make them easier to work with.
Storage instructions:
- Store the cooked sausages in the refrigerator for up to 5 days.
- Freeze the sausages for up to 3 months.
Reheating instructions:
- Reheat the sausages in a pan over medium heat until heated through.
Presentation ideas:
- Serve the sausages on a platter with sliced fennel and Parmesan cheese.
Garnishes:
- Garnish with chopped fresh parsley or fennel fronds.
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted Brussels sprouts with bacon
- Arugula salad with lemon vinaigrette
Troubleshooting advice:
- If the sausage mixture is too dry, add a little bit of water to moisten it.
- If the sausages burst while cooking, reduce the heat to a lower simmer.
Food safety advice:
- Make sure to cook the sausages to an internal temperature of 160°F to ensure they are safe to eat.
- Always wash your hands and equipment thoroughly before and after handling raw meat.
Food history:
- Blood sausage has been a traditional food in many cultures for centuries, including Italy.
Flavor profiles:
- The Italian-style blood sausage with fennel and Parmesan has a rich, savory flavor with a hint of spice from the cayenne pepper.
Serving suggestions:
- Serve the sausage as an appetizer or as a main course with a side dish.
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Region: Italian