tongue sausage

Ingredients for 1 servings:

• 2 liters of blood (pig blood)
• 1 ½ kg bacon (pork back bacon)
• 1 ¾ kg pork rind
• 8 tongue(s) (pork tongues), cured
• 20 g curing salt
• 2 g pepper, black
• 1 g caraway, ground
• 2 g marjoram, shredded
• 1 ½ g all-spice
• 20 g onion(s), pureed
• n. B. Intestine (artificial intestine caliber 90-120)

Instructions

Working time approx. 2 hours 30 minutes; Total time approx. 2 hours 30 minutes

Make a brine with 1 liter of water and 120 g of curing salt. Cure the pork tongues in a freezer bag for 5-6 days, twisting it open to remove any air. Then boil the tongues for about 45 minutes, then refresh in ice-cold water and skin them. Cut each tongue into 2-3 pieces, depending on size. The quantities for the spices and onions are per kg of blood, bacon, and rind mixture. Strain the blood (several times to allow air to pass through). It should be about 40°C. Boil the rinds and mince them using a 2 mm disc. Boil the back bacon and cut into small cubes. Pour hot kettle broth over the bacon cubes again, add the minced rinds, and mix well. Add the spices and onions to the blood, stir, and place them on top of the hot bacon cubes along with the tongue pieces. Mix everything well and fill warm into artificial casings (90-120 gauge). Pork stomachs or beef butts are also suitable. Boil the casings at 80°C (one minute per mm of diameter). Tip 1: The blood can also be diluted with up to 15% milk. Tip 2: You can get the bacon cubes pre-cut where you buy the blood.