Blood And Tongue Sausage Recipe

Ingredients

Directions

1. For 100 lbs Meat in Pounds - 30 lbs. pork tongues, 30 lbs. pork snouts, 15 lbs. pork skins, 15 lbs. beef blood, 10 lbs. pork fat.
2. Grinding and Cooking Place all pork tongues and snouts into a kettle and cook approximately 2 hours.
3. Let cool off and grind thru a 1" grinder plate.
4. The pork snouts should also be ground thru a 1" grinder plate and pork skins thru a 1/8" plate.
5. Pork fat should be diced 1/4" to 3/4" cubes and scalded for a few seconds using a sieve or screen.
6. Place all the meats and ingredients in a mixer and mix well.
7. Stuff by hand into beef bungs and then place into 195 - 200 degrees F water (but not boiling).
8. Cook approximately 3-1/2 hours.
9. Use a skewer to see if sausage is cooked sufficiently.
10. Remove to container holding ice water, cooling enough that sausage can be handled.
11. Remove to 36-38 degrees F. cooler overnight.