White groats sausage

Name: White groats sausage
Yield: 4
Ingredients: For 6 kg of groats sausage:1 kg pork liver; 1 kg pork lungs; 0.5 kg pork jowl; 0.5 kg smoked bacon; 1.5 L water; 1.5 kg toasted buckwheat groats; 0.5 kg barley groats; 30 g marjoram; 2 cloves garlic; 35 g pepper; 40 g salt; 1 package of natural hog casings; Spices for the stock:3 cloves garlic; 6 bay leaves; 10 juniper berries; 10 allspice berries; pepper and salt to taste

Less popular, white groats sausage is a tasty alternative to the well-known black pudding. It’s a sausage with a high groats content that is very easy and quick to make. Excellent for grilling, pan-frying, or serving hot straight from the water. Perfect for shared family meals.

Notes

Recipe for homemade white groats sausage

Preparation:

Thoroughly trim and wash the meat. Prepare a pot with water and add the spices for the stock. Then place the meat, except for the offal (lungs and liver), so that it is completely submerged in the water, and cook for 40 minutes. After this time, add the lungs and liver. Cook everything for another 20 minutes. Next, remove the offal and cut it to check the doneness. If blood seeps out, return the offal to the stock for another 5 minutes. The remaining meat, once removed, should be tender but not falling apart.

Dice the liver into 1.5 cm cubes. Grind the remaining meat and lungs through a fine 3 mm plate. Rinse the groats thoroughly in cold water and put them into a pot, then cover them level with the stock. Place the pot with the groats into a larger pot of water, creating a kind of water bath. While cooking, stir the groats frequently, and when they become loose (they no longer crunch when bitten and do not fall apart), spread them out in a thin layer. When the groats have cooled, place them in a large bowl and add the ground meat, lungs, and diced liver. Season the filling and taste it (you can salt it a little more, as some salt will leach out during poaching). Mix everything and pour in the stock. Knead until you obtain a slightly cohesive consistency.

Prepare the hog casings half an hour in advance (rinse well and soak in lukewarm water for 30 minutes). Stuff the mixture fairly loosely into the casings, forming links.

Place the prepared sausages in water at 75°C and poach for 20 minutes, maintaining a constant temperature. After poaching, remove the sausages, cool them — and it's ready!

Enjoy! ...because homemade is better!

Ingredients