The rind should be covered with water. There are many variants that can be found, some recipes require them being prepared by using pork, while others suggest the use of beef and beef blood or from fresh pigs blood, diced pork and pork fat. If you add fresh onions to the sausages, generally what happens is that the sausages develop a sour taste. Cut the rind into strips. Therefore, it is rather popularly said that it is not the recipe that makes a great sausage, but the way you make it. Skim fat off the reserved liquid and add enough water to make 7 cups. Remove and cool them. Traditional German Specialty Meats. Talking about the fillers, they come in a massive variety. Questions about the recipe book? The main characteristic of this Blutwurst is its signature reddish color. Also remember that the blood needs to be cold when it is being mixed with other ingredients. Preferably grind the meat mixture into a bowl set atop an ice bath to keep the meat cold. Cook in water at 80 C (176 F) for 50 minutes. Bring to a boil. The reason as to why fat from the back is used is because it is hard and is the least likely to get smeared. If you don't want to fry the blood sausage with potatoes, you can skip these steps or use a different vegetable such as sweet potato. Boil fat trimmings at 95 C (203 F) until soft. In the case of cattle, their blood is quite dark, carrying the common brown and sometimes even black tinge. Moreover, before the final use of the blood makes sure that you run it through a cheese cloth so that lumps of blood can be avoided. 9. The blood sausage has had a considerably long history, going back over a thousand years. In England and Ireland,black puddingrules. Get our cookbook, free, when you sign up for our newsletter. I found blood powder on the internet, which you can mix with water or milk. Remove from water, and hang to let it dry before refrigerating. Finding a reliable recipe on the internet becomes harder every day. The non-sliceable version allows for a number of recipes to be created in an economical fashion by only a use of limited imagination. Garnish the puree with the onion butter, seasoned cabbage and drained sausages on plates and serve hot. Prepared with pig's blood and ground pork meat (mainly head, belly, and offal) it incorporates lard and various spices such as marjoram and cumin. Make sure that the mixture does not get too warm (12 C | 53,6 F). {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/bc\/Cook-Blood-Sausage-Step-1.jpg\/v4-460px-Cook-Blood-Sausage-Step-1.jpg","bigUrl":"\/images\/thumb\/b\/bc\/Cook-Blood-Sausage-Step-1.jpg\/aid10431624-v4-728px-Cook-Blood-Sausage-Step-1.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"