Blutwurst mit Schrippen (Blood Sausage With Wheat Rolls)

German blood sausage with wheat rolls. Making blood or liver sausages with dry wheat rolls or white bread is a common procedure in many countries.

Calories: 240

Servings: 10

Prep time: 1 hour

Cook time: 50 minutes

Nutritional information

Materials	Metric	US
Pork shoulder or meat trimmings	400 g	0.88 lb
Fat trimmings	200 g	0.44 lb
Dry rolls or white bread	200 g	0.44 lb
Blood	200 g	200 ml

Ingredients per 1000g (1 kg) of materials

Salt	18 g	3 tsp
Cure #1	2.0 g	1/2 tsp
Pepper	2.0 g	1 tsp
Allspice	1.0 g	1/2 tsp
Marjoram, rubbed	3.0 g	3 tsp
Nutmeg	0.5 g	1/4 tsp
Cinnamon	0.5 g	1/4 tsp
Cloves, ground	0.3 g	1/8 tsp
Onions, chopped	30 g	1 oz

Instructions

Soak dry rolls or white bread in blood.
Grind meat, fat and onions through 3 mm (1/8") plate.
Mix ground meats, fats, soaked rolls with all ingredients together. You can perform grinding and mixing 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.
Immerse in cold water for 5 minutes. Finish cooling in air.
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.