Seasoning for Blood Sausage 50g

Spice mix for blood sausage according to Marcin Kostrzewski's recipe 50g

Our unique spice blend for black pudding was created with lovers of traditional, aromatic sausages and charcuterie enthusiasts in mind. Thanks to carefully selected ingredients without the addition of monosodium glutamate, it enhances the natural taste of meat and gives the product a distinct, homemade, and warm character. Ideal for meetings at the family table or with friends.

✔️ 50 g of this mixture will allow you to prepare approx. 4 kg homemade product.

✔️ Mixture ingredients: onion, black pepper, mustard seeds, marjoram, white pepper, garlic, ground cumin, allspice.

The product may contain: cereals containing gluten, celery, sesame, sulfur dioxide.

Store in a dry and shaded place

Marcin Kostrzewski's recipe for White and Black Blood Sausage

Ingredients:

Pig's head

Pork skins - 1 kg

Coarse barley groats - 2 kg

Buckwheat groats roasted coarse - 1 kg

Salt - for taste, to taste

Jelux Spice Mix for Kaszanka - 100g (12.5g per 1kg of meat)

For black pudding: Dried blood - hemoglobin pig red blood cells - 15 g per 1kg of ready stuffing (mixed meat together with groats)

Water

Pork intestines 28/30

A method of preparing:

1. Meat preparation:

We cook the pig's head and pig skins until tender in sterile water.

After boiling, we drain and cool the meat. We are keeping the broth, it will be useful later.

After cooling, we separate the meat from the bones.

2. Preparation of groats:

We add barley groats to the broth in a ratio of 1 to 2. (1 glass of groats for 2 glasses of broth)

Pour the buckwheat groats over the meat broth.

3. Bowel soaking:

Pork casings 28/30 are soaked in cold water.

4. Preparation of the filling:

We grind the meat through a 3mm sieve.

Add the pre-cooked groats to the ground meat.

We add salt and the Jelux spice mix to the blood sausage (12.5g/1kg of filling).

ADDITIONALLY: if we want to prepare traditional black blood sausage - we add dried blood to the filling (15g/1kg of filling).

We mix until the desired consistency is achieved.

5. Bowel distension:

We stuff the previously prepared pork casings 28/30 with filling.

6. Brew:

We boil the black pudding for 30 minutes in water at a temperature of 80°C.. We do not temper.

7. Finished product:

After brewing, our black pudding is ready. Enjoy your meal!