Classic Blood Sausage with Cracklings

Cook pork belly and rind in water at 90°C for approximately 45-60 minutes until tender. Allow to cool to about 40°C. Fry cracklings in a dry pan over medium heat until golden brown and crispy, then drain on kitchen paper.

Mince the cooked pork belly and rind through the meat grinder with a 5 mm plate. Sauté onions in a little lard until translucent and allow to cool. Thoroughly mix the pork blood, minced meat, onions, and all spices together. Finally, gently fold in the cracklings.

Soak and rinse the pork casings well. Fill the blood sausage mass loosely into the casings, as the mixture expands during heating. Twist or tie sausages into approximately 20 cm sections. Ensure no air bubbles are trapped.

Poach sausages in hot water at 78-80°C without boiling for approximately 30-40 minutes until a core temperature of 75°C is reached. Sausages should be fully submerged. To check doneness, pierce with a toothpick — if clear juice runs out, the sausages are done.

Immediately plunge the cooked sausages into a cold water bath (10-15°C) after poaching to stop the cooking process and smooth the skin. Leave in the cold water for about 10 minutes.

Allow the shocked sausages to dry at a cool location for 1-2 hours. Then smoke in the smoker at 80°C with beech smoke for approximately 20-30 minutes until the skin has taken on a deep brown color.