Blood Sausage

    4 hours 30 minutes

    Try your hand at making homemade blood sausage, truly a delicious treat worth every bit of effort. This blood sausage is fabulously flavoured with a combination of aromatic herbs and spices and a hint of apple.

    4 people made this

    Makes: 1 to 1 1/2 kg of sausage

    • 1kg pork shoulder, cut into 2cm cubes and chilled
    • 200g pork back fat, cut into 1 cm cubes and chilled
    • 1 teaspoon black peppercorns
    • 1/2 teaspoon coriander seeds
    • 2 whole cloves
    • 2 bay leaves
    • 55g butter
    • 1 onion, diced
    • 1 1/2 tablespoons salt
    • 2 tart apples, peeled and diced
    • 60ml cognac
    • 1 handful fresh thyme, about 25g, leaves picked and stems reserved
    • 80g cooked grain, such as rice or buckwheat
    • 2 teaspoons paprika
    • 240g pork blood
    • 1 hog casing
    • Poaching Bath
    • 150g salt
    • 2 bay leaves
    • reserved thyme stems
    • 1 onion, diced
    • 1 teaspoon black peppercorns

    Preparation:2hours  ›  Cook:1hour  ›  Extra time:1hour30min resting  ›  Ready in:4hours30min 

    1. Place the pork and the fat in the freezer for 30 minutes. Also place the meat mincer in the freezer, as this will make mincing easier.
    2. Toast the peppercorns, coriander seeds, cloves and bay leaves in a dry frying pan over high heat for 1 to 2 minutes. Once fragrant, grind to a powder with a mortar and pestle.
    3. Melt the butter in a large frying pan over medium high heat. Add the onion and a pinch of the salt and cook about 2 minutes. Add the apples, stir well and cook 3 minutes more. Pour in the cognac and sprinkle over the thyme leaves; stir well and cook a further minute, then remove from heat and let cool.
    4. Pass the partially frozen pork shoulder (not the fat) through the cold meat mincer fitted with a medium plate. Combine the mince with the buckwheat, apple mixture, salt and spices. Mix well for 2 to 3 minutes, using your hands until the mixture starts to congeal. Cover with plastic wrap and chill for 1 hour, or up to overnight.
    5. Place the blood in a food processor and blend until smooth. Add the blood to the mince mixture along with the back fat. Fold together with a spatula until combined.
    6. Soak the casing in cold water for about 30 minutes. Place the wide end of a small sausage stuffing funnel up against the sink tap and run cold water through the inside of the casing.
    7. Using a medium sausage stuffing funnel attachment, thread the casing onto the outside of the tube. Start passing the meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the desired length is reached, tie the other end of the casing into a knot, then bring the two ends of the sausage together and tie into a ring by tying together the two ends of casing. Repeat until the meat mixture is finished.
    8. Place the sausages and the poaching bath ingredients in a large saucepan or stock pot. Add water to cover. Bring the water to just below simmering, about 80 degrees C, and hold there for 45 minutes.
    9. Remove the sausages from the poaching bath and place in a large bowl of ice water for a couple of minutes to stop cooking and cool.
    10. Enjoy the sausage sliced and served cold or fried until evenly browned.

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