Dziadek Blood Sausage

Meats	Metric	US
pork jowls (may be replaced with bacon)	20 g	0.70 oz
fat bacon	70 g	2.47 oz.
pieces of fat	20 g	0.70 oz.
pork, class IV (picnic)	70 g	2.47 oz.
pork meat (legs, hocks)	20 g	0.70 oz.
pork lungs (may be replaced with pork meat)	40 g	1.41 oz.
pork skins	80 g	2.82 0z.
unsalted blood	140 g	4.94 oz.
barley groats	100 g	3.5 oz.
meat stock (broth)	200 g	7.05 oz.
buckwheat groats (unprocessed)	80 g	2.82 oz.
meat stock (broth)	160 g	5.64 oz.

Ingredients per 1000g (1 kg) of meat

salt	20 g	3½ tsp.
black pepper	2.0 g	1 tsp.
marjoram, ground	2.0 g	1 tsp.
allspice	0.5 g	½ tsp.
onions, finely chopped	30 g	½ onion

Instructions

1. Rinse skins, lungs and all meats in cold running water.
2. Boil all meats:
   • skins at 85-95º C (185º -203º F) until soft.
   • if lungs are used, remove harder connective tissues from lungs. 
   • poach jowls at 85º C (185º-203º F) until semi-soft.
   • spread all meats on the table to cool down.
3. Bring meat stock to boil then insert buckwheat grouts or barley and cook for about 30 minutes, stirring often
   • cook buckwheat groats in 160 milliliters of meat stock until semi-soft
   • cook barley groats in 200 milliliters of meat stock until semi-soft.
   • cover the pot with a lid and leave cooked groats 60 minutes.
4. Grind all meats and fats through 8 mm (3/8") plate. Grind bacon, fat and skins with 3 mm (3/16") plate. If jowls are used, they can be cut with a knife into 5 mm (1/4") cubes (no grinding necessary).
5. Spread all meats and fats on the bottom of a mixing tub. Spread hot groats evenly on top of meats without disturbing them. Pour blood on top of groats and mix together. Add salt and spices and mix all well together.
6. Stuff warm sausage mass loosely into hog casings. Make 12" long links, form pairs.
7. Insert sausages into boiling water but poach at 80º C (176º F) for about 30 minutes to reach internal sausage temperature of 68º-72º C (154º-161º F).
8. Remove from water and cool down to 6º C (42º F)
9. Refrigerate.

Notes