Chrissi's tongue sausage

Ingredients for 1 servings:

• 1 kg tongue(s) (cured pork tongue)
• 1 kg pork rind
• 1 liter of pig’s blood
• 600 g bacon (back bacon)
• 50 g curing salt
• 10 g pepper, white, ground
• 2 tsp marjoram
• 1 tsp thyme
• 2 tsp, leveled clove powder
• 3 g ginger powder
• 8 g sugar
• Intestine, (beef midguts) caliber 55-60 mm
• Smoking wood, fine beech

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 2 hours; Total time approx. 7 hours

Boil the pork tongues until they can be crushed between your thumb and forefinger, then cut into 1-1.5 cm pieces. Boil the pork rinds in another pot for about an hour until tender, then grind them through the 3 mm disk of a meat grinder. Boil the back bacon for about 30 minutes until tender, then cut into 5 mm cubes. Mix the blood with the diced pork tongue, the ground pork rinds, the diced bacon, and the spices. Transfer the mixture to beef middle casings and simmer for about an hour at 80-85 °C. The sausage tastes particularly good when cold smoked.