Home Production of Quality Meats and Sausages by Marianski Stanley

Author:Marianski, Stanley [Marianski, Stanley]
Language: eng
Format: epub
Publisher: Bookmagic LLC
Published: 2013-01-31T23:00:00+00:00

Photo 19.4 Dry blood powder.

Photo 19.5 Mixing dry blood with water.

Photo 19.6 Adding blood to buckwheat groats.

Photo 19.7 Frozen blood.

Photo 19.8 Partially frozen blood is ground and mixed with other ingredients.

Salt, Spices and Other Ingredients. Blood sausages are perishable products and contain a large amount of water (blood). Adding salt will have little effect on the preservation of the product and salt is used mainly as a flavoring ingredient (between 1.5 and 2.2%). The majority of sausage eating countries use pig blood and most blood sausage recipes contain onion.

Blood sausages like highly aromatic spices such as: pepper, thyme, marjoram, caraway, pimento, cloves, nutmeg, allspice and coriander. Fresh onions are commonly added to blood sausages but they can impart a sourly taste to the product. To eliminate this danger, in most cases onions are fried in oil first until they become transparent-glassy looking and of light yellow color. Often apples, pine nuts, chestnuts, raisins and cream are added.

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