Blood Sausage

[PUTZ]

Ol PUTZ is still looking for A recipe for Blood Sausage using Pork blood  and barley plus other things that can go in it.
I know that someone out there has one hiding somewhere just ask Grandma or Auntie they just might turn loose of the prize recipe they have hiden.
  This stuff you get in the stores now when you can find it taint fit for man nor dog.
PUTZ

[jigglestick]

hey putz, just say you do find a good recipie, where you gonna find the pork blood?
or better yet, where you gonna find a wife who'll let you bring it in the house, and if you do, where you gonna find a place to live?

glad to see you got this thing here figured out!

[PUTZ]

The villa   The villa   the villa

PUTZ has it figured out

[Firetiger]

Not sure where you are from but if you ever get up North Frabonies in Hibbing still makes blood sausage and its the good stuff.

[jigglestick]

thanks firetiger, i will slide in there. i have to get to hibbing this coming week anyhow :)

[Mayfly]

Take a look at this recipe.....


Ingredients

Sausage casings
3/4 cup finely chopped onions in:
2 tablespoons lard
1/3 cup whipping cream
1/4 cup bread crumbs
2 beaten eggs
A grind of fresh pepper
1/8 teaspoon fresh thyme
1/2 bay leaf, pulverized
1 teaspoon salt
1/2 lb. leaf lard diced into 1/2-inch cubes
2 cups fresh pork blood

Instructions:

Have ready: Sausage casings. Cook gently without browning 3/4 cup finely chopped onions in 2 tablespoons lard. Cool slightly and mix in a bowl with 1/3 cup whipping cream, 1/4 cup bread crumbs, 2 beaten eggs, a grind of fresh pepper, 1/8 teaspoon fresh thyme, 1/2 bay leaf (pulverized), and 1 teaspoon salt. Add 1/2 lb. leaf lard diced into 1/2-inch cubes and 2 cups fresh pork blood.

Fill casings only three-fourths full; the mixture will swell during the poaching period. Without overcrowding, put the sealed casings into a wire basket. Bring to a boil a large pan half full of water or half milk and half water. Remove pan from heat and plunge the basket into the water. Now return pan to very low heat (about 180?F; 82?C) for 15 minutes. Test for doneness by piercing sausage with a fork: if blood comes out, continue to cook about 5 minutes more or until barely firm. Should any of the sausages rise to the surface of the simmering liquid, prick them to release the air that might burst the skins.

To prepare, split and grill them very gently.



Sounds like a lot of work to me.

[TNT]

8)
Hey Putz,
just heard from the snow birds the other night, gramma will be home maybe by sun night, i'll pry the recipe out from her book and get it to you. and if you are in need of pork blood, i've got an in with the local butcher shop here, heck it might be time for a new batch here also.
tnt

[ScottPugh]

My new bride and I were in Ireland on our honeymoon over New Years.  With every breakfast there was this stuff called Blood Pudding, so I figured Pudding yum this can't taste any different...  BUY WAS I WRONG...

Only to find out when we got back that Blood Pudding over on the island is Blood Sausage...   >:(

[labs4me]

Ol' Labs will eat just about anything... buuuuuttttt... when the two main ingredients are lard and pig blood, HOLD ON!?
 :o
There ain't enough ol'Millwaukee,special amber light pilsner bock ale to wash it down.? That barely sounds better than the dog food I'm feeding now!

Putz how did you get as old as you did eating that stuff?? I think I need to go in and get a stint put in my artery just reading the ingredients!!!! hehehe

Good Luck ol' Putz...

Ken

IBOT #1

[Ryan]

Not sure where you are from but if you ever get up North Frabonies in Hibbing still makes blood sausage and its the good stuff.

They make our venison sausage and do a real good job.  Try some of their wild rice brats.

[PUTZ]

Yes Labs Bloody lard  and it goes down real good with miller lite ,
But bout A month or so ago ol PUTZ bought some that was plum bad and ol PUTZ put that one in the ol memory bank as bad even A dog would tarn his nose up at that one I mean it was BAD. So when I find the super stuff I Aint lettin er go.
PUTZ

[TNT]

Yo Putz,
Gramms made it home the other day,? and today we took down three hogs and caught enough product(sugar coated for the weak) for a triple batch of sausage, about 6 to 8 rolls per batch.? We'll start mixing in the a.m. and should be trying some fresh hot stuff by noon,? and boy is it good right out of the cooker. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm,
bon appetite.

[jigglestick]

product ::)

[GRIZ]

Darn it I forgot all about gettin ya the recipe. I'll grab it from dads and post it back here or e-mail ya.

[GRIZ]

Here ya go PUTZ

1 1/2 qt. blood (pork blood is beter but can use beef also)
1 1/2 qt. whole milk or half and half
5 lbs flour
4 cups pork fat or side pork (cut into small pieces or ground)
6 cups ground potatoes
1-2 cups dark corn syrup
1-2 Tbls salt
1-2 Tbls pepper

make some sacks out of an old sheet a bit over a foot long and so they will be 3" in diameter or a bit bigger.

Mix ingredients in a large container til thouroughly mixed.

Put into sack until about 2/3 to 3/4 full (it will expand) then tie with string or use a nail woven through top to hold shut.

Now boil in large container for 3 to 3 1/2 hrs rotating sacs every half hr. Make sure to have a container large enough they fit.

When done boiling take out to cool for about 10-15 minutes and cut sacks off. After sacks are off let cool until firm. Can then be ate or packaged and frozen. I like to slice mine and fry it in butter with salt and pepper. Mmm Mmm

Makes about 6 sacks depending on size.

[halad]

I dont have a recipe but i can tell you where to get the good stuf. Koshar Sausage Kitchen, Gilbert, MN., about $3.00 for a ring, freezes well, lots of people on the range grew up with it they sell lots of it. Hal

[jigglestick]

thanks Hal.
I will have Dr. Bob pick us up some.
crossing my fingers it is indeed like I remember.

[Bufflehead]

Putz, I will look at my Receipes, I'm sure I've got several Blood sausage receipes. Should be one with Barley.

 I just made home made Pork sausage and (Breakfast) Liver sausage as we just butcherd two hogs.

 I'm going to post a pic of my Bacon I just took out of the smoker.

 I have made Hams, bacon, pork sausage. liver sausage, deer sausage, meat sausage(Pork, Vennison, Beef)

 I like making good to eat meats(Jig! leave that one alone!LOL)

[UncleDave]

The family of an ex-girlfriend of mine used to eat it all of the time up at the cabin in Ely.  They always wanted me to try it and I refused until one day they served it to me and didn't tell me what it was.  It actually was pretty good (though I stopped eating after I found out what it was).