German > Sausage-Based > Blood Sausages

Schlesische Blutwurst Recipe

Ingredients with Measurements:
- 1 lb pork liver
- 1 lb pork blood
- 1 lb pork fat
- 1 lb onions
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp marjoram
- 1 tsp caraway seeds
- 1 tsp allspice
- 1/2 cup white wine
- 1/2 cup bread crumbs

Special equipment needed:
- Meat grinder
- Sausage stuffer
- Cheesecloth
- Cooking twine

Step-by-step instructions:

1. Clean and chop the pork liver, pork fat, and onions into small pieces.
2. Grind the pork liver, pork fat, and onions together using a meat grinder.
3. In a large mixing bowl, combine the ground pork mixture with pork blood, salt, black pepper, marjoram, caraway seeds, allspice, white wine, and bread crumbs. Mix well until all ingredients are evenly distributed.
4. Stuff the mixture into casings using a sausage stuffer.
5. Tie off the ends of the casings with cooking twine.
6. Place the sausages in a large pot of boiling water and cook for 1 hour.
7. Remove the sausages from the pot and let them cool.
8. Once cooled, remove the casings from the sausages and wrap them in cheesecloth.
9. Place the wrapped sausages in a cool, dry place and let them hang for 2-3 days to dry out.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Boiling water
Serving size:
6-8 servings

Nutritional information:
Calories: 350
Fat: 25g
Protein: 15g
Carbohydrates: 15g
Sodium: 500mg

Substitutions for ingredients:
- Beef liver can be used instead of pork liver.
- Beef blood can be used instead of pork blood.
- Beef fat can be used instead of pork fat.

Variations:
- Add diced apples or raisins to the mixture for a sweeter flavor.
- Use different spices such as thyme, sage, or paprika for a different flavor profile.

Tips and tricks:
- Make sure to tie off the ends of the casings tightly to prevent the mixture from leaking out.
- Use a meat thermometer to ensure the internal temperature of the sausages reaches 160°F.
- Store the sausages in the refrigerator for up to 1 week.

Storage instructions:
Store the sausages in the refrigerator for up to 1 week.

Reheating instructions:
Slice the sausages and fry them in a pan until heated through.

Presentation ideas:
Serve the sliced sausages on a platter with mustard and pickles.

Garnishes:
Garnish with fresh herbs such as parsley or chives.

Pairings:
Serve with a cold beer or a glass of white wine.

Suggested side dishes:
- Sauerkraut
- Mashed potatoes
- Roasted vegetables

Troubleshooting advice:
- If the sausages burst during cooking, the casings may not have been tied tightly enough.
- If the sausages are too dry, they may have been left to hang for too long.

Food safety advice:
- Make sure to cook the sausages to an internal temperature of 160°F to prevent the risk of foodborne illness.
- Store the sausages in the refrigerator and consume within 1 week.

Food history:
Schlesische Blutwurst is a traditional German sausage made with pork liver, pork blood, and spices. It originated in the Silesia region of Germany, which is now part of Poland.

Flavor profiles:
Schlesische Blutwurst has a rich, savory flavor with hints of spices such as marjoram and caraway seeds.

Serving suggestions:
Serve sliced Schlesische Blutwurst on a platter with mustard and pickles as an appetizer or as part of a traditional German meal.

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Region: German

Taste: Savory, Meaty, Smoky, Rich, Salty