German Blutwurst: A Classic Recipe from Love With Recipes
Discover the rich flavors of traditional German Blutwurst with this detailed recipe from Love With Recipes. This hearty blood sausage is a true culinary delight, perfect for a special occasion or a unique meal. Follow these step-by-step instructions to create a dish that’s both authentic and satisfying. 🍽️✨
Ingredients:
- 1 Spanish onion
- 3 pounds of pork (including fat and lean cuts)
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1½ teaspoons powdered clove
- 1 teaspoon powdered ginger
- 1 quart fresh pork blood
Instructions:
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Preparation of Pork:
Begin by cutting half of the fat pork and all of the lean pork into small, manageable pieces. Add the diced Spanish onion to the mixture. The combination of these ingredients forms the flavorful base of your Blutwurst. 🍖🧅 -
Cooking the Meat:
Place the pork and onion mixture into a large, heavy-bottomed pot or Dutch oven. Cook over moderate heat until the fat starts to render and flow. Once the fat begins to melt, reduce the heat to a low setting. Continue to cook gently for about 45 minutes, allowing the flavors to meld and the fat to fully render. 🕰️🔥 -
Seasoning:
After the cooking time, add the salt, black pepper, powdered clove, and powdered ginger to the meat mixture. Stir well to ensure that all the seasonings are evenly distributed throughout the pork. 🌿🧂 -
Grinding the Meat:
Using a meat grinder or a food processor, grind the meat mixture coarsely. This process helps to blend the flavors and create the desired texture for the Blutwurst. For an authentic texture, make sure the grinding is not too fine. 🥩🔪 -
Adding Pork Blood:
Gradually stir in the fresh pork blood into the ground meat mixture. This step is crucial for achieving the classic Blutwurst texture and flavor. Ensure that the blood is mixed thoroughly with the meat to create a consistent mixture. 🩸🌀 -
Incorporating Additional Pork Fat:
Finely dice the remaining fat pork and mix it into the blood and meat mixture. This adds extra richness and flavor to your Blutwurst. Stir well to combine all the ingredients evenly. 🥓🍖 -
Stuffing the Casings:
Prepare your sausage casings by rinsing them thoroughly. Stuff the casings with the meat and blood mixture, ensuring that they are packed tightly. Tie the ends of the casings securely to prevent any leakage during cooking. 🌭🔗 -
Cooking the Sausage:
Place the stuffed sausages in a large pot and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, lower the heat and let the sausages simmer gently for about 25 minutes. This cooking process allows the flavors to develop and the sausages to cook thoroughly. 🌊🍲 -
Serving:
After cooking, remove the sausages from the pot and let them cool slightly before serving. Blutwurst can be enjoyed warm or at room temperature. It pairs wonderfully with a variety of sides, from sauerkraut to hearty bread. 🌟🥨
Nutritional Information (per serving):
- Calories: 978.9
- Fat Content: 94 g
- Saturated Fat: 34.2 g
- Cholesterol: 155.9 mg
- Sodium Content: 528.1 mg
- Carbohydrates: 3.5 g
- Fiber Content: 1.3 g
- Sugar Content: 0.7 g
- Protein Content: 28.4 g
Yield:
This recipe makes enough German Blutwurst to serve 8 or more people, making it an excellent choice for a gathering or family meal.
Cooking Time:
- Preparation Time: 45 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 25 minutes
Enjoy creating this traditional German Blutwurst, a testament to rich culinary heritage and a treat for your taste buds. Share it with family and friends for a truly memorable meal! 😋🎉
For more delicious recipes and cooking tips, visit us at Love With Recipes.
