Blackthorn

Ingredients for 1 servings:

• 1,000 g blood (pig blood)
• 850 g bacon (back bacon), diced
• 700 g pork rind
• 450 g pork (collar)
• 20 g curing salt per kg
• 2 g black pepper, ground, per kg
• 1 g caraway, ground, per kg
• 2 g marjoram per kg
• 1 g allspice per kg
• ½ g thyme per kg
• 1 g ascorbic acid per kg
• 4 g chili powder per kg
• 20 g onion(s), raw, per kg
• n. B. Intestine (30/32) or coronary colon

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Chili black pudding, smoked and dried

Cut the back bacon into small cubes (approx. 1 x 1 cm). Pass the blood, which should be approximately 30-40°C, through a fine sieve twice and mix with all the seasonings. Cook the meat with the rinds for approximately 30 minutes and mince with the onion using the 2 mm slice. At the same time, cook the bacon cubes for approximately 15 minutes and mix with the rinds and the minced meat. Now add the seasoned blood, mix everything together, and immediately fill 30/32-inch casings. The sausages are scalded for 35 minutes at 80°C, briefly cooled in cold water, hung to dry, and then cold smoked in three smoking cycles. They are then allowed to dry for 8-14 days, or longer depending on the desired firmness. This sausage is particularly delicious cut into fine slices on buttered bread. Of course, it can also be stuffed into narrower casings. Tip: Where you get the blood, you’ll also find diced bacon.