Wipure Farmer's Blood Sausage TECHNICAL ADVICE RECIPE SERVICE

TECHNICAL ADVICE
RECIPE SERVICE
Wipure Farmer's Blood Sausage
P07_en
INGREDIENTS
WIBERG INGREDIENTS PER KG
5 kg
5 kg
5 kg
8 kg
10 kg
67 kg
100 kg
6 g Wipure Blood Sausage Master
18 – 20 g Nitrite curing salt
White bread
Stock
Milk (as customary in the region)
Pig's blood
Rinds
Pork head meat with rind, scalded
135452
PREPARATION
1. Cook pork heads and remove the meat
5. Stuff into casings
2. Briefly pre-chop the rinds while adding the
stock (5 to 6 rounds)
6. Pre-redden at 60 °C then scald at 78 °C
3. Add the blood, pork heads, salt, seasoning
and ingredients
4. Chop on low until a coarseness of 4 to 5 mm is
reached
7. Cool the Safe Faser casings with water until the
core is cool
8. Natural casings can also be used for farmer's
blood sausage, which can then be cold-smoked
after cooling
WIB 05/11
Without liability. This recipe is the result of practical experience and research. All details are given without guarantee.
Please observe the respective legal foodstuff regulations; responsibility on our part is therefore excluded.
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