In this post I show you how to make blood sausage yourself.
There are several blood sausages. The variants are extremely diverse depending on the region you live in.
In this post I show you the (in my opinion) the simplest variant. It has 3 ingredients pork back fat, rind and blood to which a few spices are added.
If you don’t do the slaughtering yourself, it’s not so easy to get fresh pork blood. But don’t worry, you can also make a blood sausage without slaughtering yourself. I found blood powder on the internet, which you can mix with water or milk.
My basic recipe is of course possible with fresh blood as well as blood powder.
Here you can find the complete blood sausage recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Making blood sausage yourself – what you need for it
INGREDIENTS PER 1 KG
- 40 % pork back fat (400g)
- 30 % pork rind (300g)
- 30 % blood (300 ml) fresh or made from blood powder
SPICES PER KG OF MEAT
- 20 g saltĀ
- 2 g black pepper
- 1,5 g marjoram
- 1 g ginger powder
- 1 g thyme
- 1 g allspice
- 0.5 g mace
Sometimes I also add 75 g onion sweated in butter or lard
You will need this equipment:
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.
Glasses or artificial casings
To fill the blood sausage you need jars. You can use traditional jars or WECK jars. Alternatively, you can fill it into 40 caliber artificial casings.
Make your own blood sausage- step-by-step instructions
1. Grind the spices in advance to a nice fine powder.
2. Cut the rind into strips. It is important that they fit into your meat grinder later. I recommend a really sharp knife here, because the rind is very difficult to cut.
3. Cook the rind for about 1 hour. The rind should be covered with water. It should not be mushy but soft after an hour. You should be able to easily push it through with a fork.
4. Meanwhile, cut the pork back fat into small cubes. The size of the cubes will determine the look of the sausage later on. Depending on how fine or coarse you want it, you can adjust the size here.
5. Put the fat cubes in a pot and cook them for 25 minutes. The cubes should end up soft but not too soft. When you press a cube with your fingers, it should yield but not turn to mush.
6. Grind the hot pork rind through the smallest perforated disc. From this point on, it is important to work reasonably quickly. When the pork rind cools down, it turns into a solid mass. Therefore, it is best to rinse your grinder once directly after grinding.
7. Now add the blood together with the spices to the pork rind and mix it well. It is best to heat the blood to approx. 30 – 35 CĀ° beforehand (Around 89 Fahrenheit). This way it can be processed better and does not cool down the rind directly.
8. Add the fat cubes to the mass and mix them.
9. Now fill the blood sausage mass into glasses or artificial casings.
10. Depending on whether you used casings or jars, Now scald or boil down the blood sausage. Scald the artificial casings at 76 CĀ° (168 Fahrenheit). Depending on how big your caliber is, the brewing time changes (caliber 40 = 40 minutes; caliber 50 = 50 minutes). If you used jars, you can boil them down at 100 CĀ° for about 2 hours.
11. Your blood sausage is ready š. Enjoy it.
What is the shelf life of the blood sausage?
Fresh, your blood sausage will keep for about 3 – 4 days. Boiled down in jars approx. 3-4 months.