Sausage time!

Last Updated or created 2023-03-24

15 meters of sausages and more.

Monique needs a lot of sausage for her Prehistorical Village Foodfest. (And some for us, of course)

So today we made about:

  • 15 Meters sausage
  • Hamburgers
  • Black puddin’

Recipes in Dutch

Viking worst 1 (Ribe)
5 kg varkenssnippers (70/30)
3 bollen knoflook of 1 pot knoflook
Verse salie, tijm en marjolein
35 EL geel mosterdzaad
1 liter donker bier (Guinness)
Zout naar smaak

Viking worst 2 (PHD)
5 kg varkenssnippers (70/30)
2.5 kg gerookte spek
5 preien
5 appels
Verse salie en tijm
Zout naar smaak

Black pudding (bloedworst)
1 cup oats
½ cup barley
1 onion
100 gr pork fat
3 tsp salt
3 tsp pepper
1 tsp ground coriander seeds
1 tsp ground mustard seeds
1 tsp fresh thyme, chopped
1 tsp savory (fresh/chopped?)
2 TSP dried blood
½ cup cold water

Soak oats overnight in water. Cook barley until soft, drain and leave to cool.
Mix oats and barley
Finely chop onion and cut pork fat in cubes. Add to bowl of oats and barley, along with the herbs and spices. Mix well
Mix dried blood with 250 ml of cold water and stir into the mixture.
Fill the casing with the mixture. Not to full as mixture will expand.
Steep the sausage (do not cook) for approx. 60 minutes

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