Meats and Sausages
Blood Sausage with Rice
Polish blood sausage (Kiszka krwista z ryżem) with rice is popular not only in Poland but in other countries as well. A good example will be Spanish “Morcilla”. Occasionally, this sausage is made without blood and is known as White Blood sausage.
| Meats | Metric | US |
|---|---|---|
| Pork head meat | 350 g | 12.3 oz |
| Pork or veal lungs (* see note) | 200 g | 12.3 oz |
| Pork skins | 100 g | 3.5 oz |
| Blood | 150 g | 5.3 oz |
| Rice | 200 g | 12.3 oz |
Ingredients per 1000g (1 kg) of meat
| Salt | 20 g | 3 tsp |
| Pepper | 1 g | 1/2 tsp |
| Allspice | 1 g | 1/2 tsp |
| Cinnamon | 1 g | 1/2 tsp |
Instructions
- Wash meats in cold water, soak any salted meats for 2-3 hrs in cold running water.
- Poach meats in small amount of water: skins at 95° C (203° F) until soft; other meats at 80-85° C (176-185° F) until soft. After poaching remove gristle from lungs and meat from heads.
- Spread meats apart on a flat surface to cool. Don’t cool by rinsing with water.
- Take 200-250 g of broth (from poaching meats) or water per 100 g of rice. Add rice to boiling stock/water and stir frequently. After boiling leave for ½-1 hr covered.
- Grind head meat, jowls, snouts through 8 mm plate. Grind lungs (if used) and skins through 3 mm plate. Grind boiled skins through 3 mm plate.
- Add salt and spices to ground meats, and mix with blood and rice everything well together.
- Stuffing materials: Large hog casings, after ends, butcher’s twine. Stuff casings loosely and make sausage links 15-30 cm (6-12”) long, up to 8 cm (3”) diameter. Tie the ends with twine.
- Immerse sausages in boiling water and cook at 80-85° C (176-185° F) for about 60-90 min until internal meat temperature reaches 68-70° C (154-158° F).
- Spread sausages on a flat surface to cool down below 6° C (43° F). If no suitable cooling conditions are available, arrangements need to be made to bring the temperature to 12° C (53° F) or less.
Notes
*Lungs might be hard to obtain. Replace with pork meat.
Meats should be neither salted nor cured.
