Ingredients for 10 lbs.
5 lbs. pork snouts 6 tbsp. salt
2 lbs. pork tongues 2 tbsp. onion powder
1 lb. pork skins 2 tsp. coarse black pepper
2 lbs. buckwheat groats or barley 1 heaping tsp. marjoram
(cooked weight) 1 tbsp. allspice
1 lb. beef blood 2 level tsp. Prague Powder No.1
All meats must be cooked for at least 2 hours and then cooled. Grind all the meats through a 3/16”
grinder plate.
Place buckwheat groats or barley in a container and cover with boiling water for at least 2 hours. Be
sure you place a cover on the container to prevent to much heat from escaping. (You may cook either of
these items until the volume is doubled.) Remove and let cool.
After all the meats and groats have cooled, place in a mixer and add all seasonings, blood, and mix well.
Stuff into beef bungs or beef middles. Blood sausage is then cooked in 160ºF. water until the internal
temperature reaches 152ºF. Remove from cooker and shower with cool water until the internal temperature
is reduced to 110ºF.; place in cooler for at least 24 hours