Smoked Blood Sausage Thuringian Style
The smoked blood sausage Thuringian style is a hearty cooked sausage made from pork blood, bacon, and onions with robust spices. After filling and cooking, it is gently smoked with beech wood, giving it a deep, robust aroma. Marjoram and allspice are the characteristic flavors of this traditional specialty.
Ingredients(for 1 kg)
Instructions
Preparing the filling
30 minutesCut the pork jowl bacon into small cubes (1 cm) and boil until tender in salted water. Sauté onions in a little lard until translucent. Stir fresh blood with salt to prevent coagulation and allow to cool to room temperature.
Mixing and stuffing
20 minutesMix blood, drained bacon cubes, and onions. Add marjoram, allspice, pepper, and thyme and mix carefully. Immediately fill the mixture into prepared pork large intestines or beef middle casings and tie off the ends.
Cooking
60-90 minutesCook the sausages in a water bath at 78-80 °C until a core temperature of 75-78 °C is reached. Pierce with a needle: if clear juice runs out, the sausages are done. Then cool and allow to dry completely at room temperature.
Smoking
2-3 hoursGently smoke the completely dried sausages at 60-70 °C with beech and alder wood until they develop a deep mahogany-brown color. Allow to cool and store in the refrigerator for up to 5 days.
Pro Tip
The blood must be fresh and well-salted to prevent coagulation. After cooking, allow the sausages to cool and dry completely before smoking – a moist casing will not absorb smoke.
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