Technology: Production of Blood Sausage
1. Select the meat
Meat cubes: e.g. lean meat, belly, cheek, bacon, tongue.Pay special attention to the freshness of the materials, especially the blood and rinds used.
2. Preprocess the meat and bacon
Cure the meat (inject if necessary), cook it, allow it to cool down, and then cut it. Cube the bacon.3. Make the skin emulsion
Mince well cooked rinds in the cutter. Depending on usage, add 40-80 % hot broth.4. Add the meat cubes
Mix the precooked bacon cubes and warmed meat cubes with vegetables and reddening agents, then add the skin emulsion. The final temperature should be around 40 °C.5. Add blood and nitrite curing salt
Depending on the colour you want to achieve for the blood sausage, add 10 - 30 % blood (calculated according to the skin emulsion). Add nitrite curing salt at the end.6. Stuff
Do not allow holding time prior to filling.7. Allow to redden
Redden at 55 to 60 °C for 30 to 60 minutes, depending on size.8. Cook
Cook through at a temperature of around 80°C (core temperature: 75 °C).9. Allow to cool
Depending on the type of casing used, allow the sausages to cool in a water bath or in the production room.10. Smoke
If required, smoke the product cold, and then store it in a cool place (at < 4 °C).INFO: All times and temperatures are guide values. The exact values can be determined based on the available machinery, the active agents that are used, and the filling quantity.
