Blutwurst mit Roggenschrot (Blood Sausage With Rye Grain)

A simple to make German blood sausage with rye grain.

Calories: 420

Servings: 10

Prep time: 1 hour

Cook time: 50 minutes

Materials	Metric	US
Pork back fat	350 g	0.77 lb
Pork blood	300 g	0.66 lb
Steel cut rye grains (not rye flour)	350 g	0.77 lb

Ingredients per 1000g (1 kg) of materials

Salt	18 g	3 tsp
Cure #1	2.0 g	1/3 tsp
Pepper, white	3.0 g	1.5 tsp
Marjoram, rubbed	3.0 g	3 tsp
Allspice	1.0 g	1/2 tsp
Nutmeg	0.5 g	1/4 tsp
Cinnamon	0.3 g	1/8 tsp
Cloves, ground	0.3 g	1/8 tsp

Instructions

Add rye grain to leftover meat stock or to water in which meat bouillon cubes were dissolved. Let soak for a few hours. Bring to boil and simmer for 20 minutes.
Grind fat, onions and ray grain through 3 mm (1/8") plate then mix with blood and all ingredients. This can also be accomplished in a food processor.
Stuff into 40 mm synthetic waterproof casings forming 50 cm (20") loops.
Cook in water at 80° C (176° F) for 50 minutes.
Cool and refrigerate.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.