Homemade Sausage Making
Recipes for Tasty Homemade Sausages

Offal products - Pig tongues & snouts

Rick - Sat Sep 01, 2012 01:18
Post subject: Pig tongues & snouts
I would like to make some Kiszka, Headcheese and Tongue blood sausage which all use tongues and snouts in their mix. My question is do the tongues and snouts have to be skinned after cooking and grinding? Thank you!
Gulyás - Sat Sep 01, 2012 02:26

Hi Rick.

You cook the tongue and the snouts in water close to the boiling temp., but do not let it boil, just simmer.
When the meat begins to fall off the bones, it's done. You can take off the skin from the ears, let the rest stay. Take off the meat hot/warm, and let it cool before you grind it.

When the tongues is done, take it out, some people pull off the skin, others don't, just scrape off the white layer from the top. You let that cool too, and grind.

The cooking takes about 2 to 2 and 1/2 hours or so.

You can use other meats too, but it have to be fat, and add skin.

IdaKraut - Sat Sep 01, 2012 02:35

Rick,

You definitely want to skin the tongues! The snouts can be left unskinned and ground with the added benefit that the skins will add a lot of gelatin to the sausage. I posted a blood and tongue recipe some time ago on another site, here's the URL: http://lpoli.50webs.com/i...Blut-Zungen.pdf

(If you use the skins from the snouts, you can omit the powdered gelatin in my recipe).

crustyo44 - Sat Sep 01, 2012 09:16

Hi Rick,
I have just made a large headcheese/brawn style sausage. It turned out very nice but most recipes I researched, advised to cure the meat first. It produces pink pieces of pork and looks better. My pork pieces turned out greyish looking.
Do add plenty of skins, hocks and bones for jelly, simmer and don't boil.
My next trial will be with cured meat, the addition of small cubed polski ogorki and some red sliced capsicum.
I will post some photos when I can.
Regards,
Jan.

Rick - Sat Sep 01, 2012 13:14

IdaKraut, Yes, I did see that recipe on the Poli website which is a great one for all sausage makers!
In fact, I'm heading out today to my local Oriental Food stores to see if I can get some blood. Slaughter houses in my area are not allowed to sell blood by the bulk as it is a product that cannot be readily inspected at time of slaughter. Snouts were another thing my local slaughter house said they could not provide me because of the inspection. Although I have since spoken with a local meat broker who said he can get me 15# cases of tongue for $2.05 per # and 30# cases of snouts. Price unknown at present as not much call for snouts, but he does have tongue in stock!

I did a little Google research on the frozen blood products, and it seems they are offered in a coagulated and non-coagulated state. Does it make a difference which one I get? I did read where with the coagulated you can put it into a blender before use.

Gulyas,
I did see recipes that called for adding pork skin. Again I have to ask is the skin cooked just to get the gelatin and then discarded, or is the skin also put through the grinder on a fine grind?

As for the headcheese, do you stuff in Beef bungs? I do have some loaf molds which were scarce as hens teeth to find, and was considering those. My concern is getting a good even suspension of product throughout the loaf. It would seem all the product would head for the bottom of the pan as its put in making for an uneven looking distribution of meat in the final cured product.

Gulyás - Sat Sep 01, 2012 13:59

Hi Rick.

I wrote a long post, but I lost it to cyberspace. :shock:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

There are 2 kind of kiszka, (hurka in Hungarian), the white with liver, and the one with blood, they are the same thing, the only difference is the blood added, and called blood sausage. And of course the variation of a million......

The skin is important, because of the gelatin to hold it together.
Here is a link, to look at pictures, because it's in Hungarian.

http://grocceni.com/tor/ver.html

The headcheese is different. (disznósajt in Hungarian). Originally they are stuffed in the stomach. Or you can use any form, or large casings.
The skin is left in large pieces. The meat is cut up with knife, not ground, big pieces also. Again The links for looking at pictures....

http://grocceni.com/tor/disznosajt.html

http://www.serpenyo.hu/re...jat_termek/1638

http://disznosajt-hazilag.infobomba.hu/

http://lexikon.vendegvaro.hu/disznosajt

If I can help to translate, I'll be happy to.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Mexican food stores also sell everything you need for them. At least that's the case in my area.

Gulyás - Sat Sep 01, 2012 16:10

Rick.

Casings for headcheese..........http://www.butcher-packer.com/index.php?main_page=product_info&cPath=85_93_100&products_id=281

Gulyás - Sat Sep 01, 2012 16:19

Rick.

Some people grind some of the meat, for head cheese, and cut the rest to big pieces. The ground is a good filler in between the big pieces.

IdaKraut - Sat Sep 01, 2012 16:43

Rick,
Larger Asian food stores should have the uncoagulated beef and pork blood either fresh or frozen (I've use both with good results). I've never seen or used coagulated blood. Also, they have pork snouts, hocks, feet (all fresh, not smoked) as well as some things I wouldn't eat (pig uterus?). I've stuffed the blood tongue into both beef bungs and large fibrous casings; makes no difference in final appearance or taste. Note: using snouts, hocks, feet (as long as they still have the skin on), makes for a better final sausage versus using powdered gelatin. I use a canning funnel inserted into the casing and then secured with rubber bands or butcher twine and then stuff either by hand and or ladle.

Rick - Sat Sep 01, 2012 18:53

Gulya's and IdaKraut,
Just got back home from shopping. I stopped at one Oriental market and inquired about blood and the lady looked at me like I was nuts! Went down the road a piece to the next Asian market (Vietnamese) which also had a meat case. They indeed had blood. My choice was pork blood cooked or uncooked. I asked about beef blood and she gave me that look again like I was nuts. She did say she probably could get it, but a special order. She also said the Vietnamese people were big into pork blood and duck blood. DUCK BLOOD! This was a special order too, but not as uncommon as beef blood. Oh boy, I just need a good Duck Blood Soup recipe! I see that in the future.
So I picked up a few 1# containers of the fresh pork blood ($1.75 per #) and put it in the freezer. It wasn't coagulated that I could see. She said it was very fresh and sells out every week.

I then stopped at a local slaughter house north of me and ordered a pigs head, pig fat back and a pork belly with skin on for next week. He also said he'd be willing to save me some beef blood since it was for my personal use. As for the tongues and snouts, I'll check back at that Asian market or order a case of each this week.

IdaKraut, I like the canning funnel idea.

My plan now is to cook the head next weekend which will give me time to order some casing from BP and get the rest of the product I need this week.

Now since the head will come with the ears and skin, Gulya's, is this enough skin to cut into big pieces after its cooked and stuffed along with the chunks of meat? Or should I have ordered extra pork skin?

So jumping ahead to next weekend, I've cooked my head (brains, eyes, teeth the whole thing) skimming the water as it cooks. When its finally done, I pick it all apart saving the chunks of meat and discarding the bones, teeth etc. I also reserve my cooking broth.
The question is then, when stuffing the meat with the funnel, how much of the broth is poured in along with the meat? How do I know that I've gotten most of the jell with the broth that I'm adding along with the meat into the casing?

Gulyás - Sat Sep 01, 2012 20:30

Rick.

This is a very old sausage. They made it at "pig killing"-time, when they had lots of meat. When people make it from meat they buy, (alone), they make it in 2 days. So step by step.......
You should have enough meat, and skin too. I note here, that pork knuckles, and feet has lots of gelatin.

This sausage is cooked twice.

Day 1........In the afternoon, they cook the meat, do NOT skim off the lard. Separate the meat from bones, discard teeth, bones, brain, eyes, cut out inside nose, and ears.
Cool it overnight, till very cold, and ready to grind. Save the water/juice it was cooked in.

Day 2........Grind the meat, cook the rice, or whatever you are using....skim off the lard from cooking water, save it.
While rice is warm, mix it with meat, lard from cooking water, all spices, some cooking water, fried onions, make soft mix, so it flows.
Stuff it, with help of funnel, or very carefully with sausage stuffer.

Heat up the water you saved from yesterday, below boiling point, cook the sausages again, 20 minutes to 1 hour, depending size/thickness. (Till juice is running clear when pricked with needle)
When done, let them cool. Use or freeze within 3 days.

To eat them, they bake them on oven.

******Note..... The rice in it soaks up lots of fat, make sure you have plenty.

Also read here.......http://www.wedlinydomowe.com/sausage-types/blood-sausage

Rick - Sat Sep 01, 2012 22:31

Well another trip back to the Asian market netted me my tongues and a trip to the Spanish meat market netted the snouts. It appears I'm on my way to making some headcheese first next weekend. Then I'll give a try to the Kiszka the following weekend. For this long weekend I do have a couple of pork butts in the fridge which I plan on making some French Brandy and Garlic brats with.
laripu - Sat Sep 01, 2012 22:55

Gulyás wrote:
There are 2 kind of kiszka

There's a third kind, usually written "kishka" or "kishke" in English. It's an Eastern European Jewish dish, in which cow intestine is stuffed with mostly pieces of old bread, and spices and chopped onion. It was often cooked with brisket or cholent, and it soaked up fat and juices.

Nowadays, you can sometimes get a crappy plastic-wrapped version in Jewish delis. It's nowhere near as good as the original. I tried it a few times, and it makes me sad because it dilutes the memory of what my mother used to make.

See : http://www.food.com/recip...fed-derma-92273

Gulyás - Sun Sep 02, 2012 01:04

This sausage is sold on many different names, I like most of them. In the "good-old days", I used to buy very good ones in Chicago, but those butchers aren't around anymore..... :sad:
I always have some in my freezer, I made a picture for you.



Lucky me, I'm living close by this sausage maker too, and I'm able to buy it anytime. :grin:

http://usinger.com/deli/b....html?mode=grid

German stores have it too, the names are different.

Gulyás - Sun Sep 02, 2012 02:03

Rick.

I forgot, stuff this sausages loose, otherwise they blow apart when you cook it the second time, they expend.

Rick - Sun Sep 02, 2012 13:03

Gulyas, those are some nice pictures of what I'm sure is an excellent product. I'm sure its the real deal. When I was at the meat market yesterday, it was early in the morning so I had the chance to pick the butchers brain. He said because here in Michigan they were not allowed to add blood to sausage. Instead he adds "Kitchen Bouquet" to his Kizska in order to give it that dark blood color. He claimed it doesn't change the taste, but I wonder about that.

Now Gulyas, I did pickup some Headcheese for my lunch next week and spent some time examining it. It does indeed have some nice square chunks of meat. My experience with making headcheese from years ago resulted in cooking the head until it was more or less falling apart. Once cooled, it could be handled and the meat separated from the bone and other waste. One thing I did remember very distinctly, is cooking the head for that long made the meat come off the head more or less in strands and not firm chunks. Thus we ended up with something that resembled exactly like bbq pulled pork. We then put it into bread pans to firm up at which time the meat all seemed to settle to the bottom of the pan. Thus my remarks in one of my posts above on how to ensure equal suspension of the meat throughout the mold or pan. Next week I do plan on using a beef bung and not the loaf molds.

I think you're going to tell me my first experience with making headcheese resulted in an "over cooked" head? How do you gauge to doneness of the head in order to keep the firm chunk and avoid the shredded meat???

Gulyás - Sun Sep 02, 2012 14:58

Rick.

Yes, my opinion is, that you over cooked the meat, at first time. We call it pre-cooked. Like the steak, the meat has degrees, rare/medium/well done.
We have to keep in mind, that it's cooked twice. You do not want it well done, before you cook it second time, when you're combining the flavors. Go by internal temp.

So before it starts to "fall-off-the-bone", you're done with face one, separate the meat from bones, even if you have to use a knife.
Remember you want to make something that has a bite, instead of mushy.
Also the "the butchers brain" is one man's opinion, talk to couple more. What he said is based on whatever his taste was/is.

And my friend, maraschino cherries are (food)colored too....... :grin:

ssorllih - Sun Sep 02, 2012 14:59

Kitchen bouquet is good stuff The taste straight from the bottle is of carmelized carrots if you taste carefully. Just a little goes a long way for coloring.
Gulyás - Sun Sep 02, 2012 15:04

My kiszka is in the refrigerator, because I'm going to bake them soon for lunch. :lol:
Gulyás - Sun Sep 02, 2012 15:18

Rick.

May I mention the fact, that the cooking liquid is "normally" dumped out, instead of freezing/saving it for a goooood bean soup ?

Rick - Sun Sep 02, 2012 15:41

Gulyas,
I agree that the cooking liquid would make for a great bean soup. My wife saves all different drippings and grease to use down the road for a pot of chili or some soup. But before I discard or freeze the cooking liquid,especially from cooking my hogs head, I'd sure want to put it into the fridge and let that layer of gelatin form and solidify so I could skim it off to warm up and combine with the meat before stuffing.

Now after I obtained my pints of pork blood yesterday, I forgot to ask if pork is okay or is beef the preferred blood for Kiszka and Tongue Blood sausage?

As I came home yesterday with all those exotic cuts of meat and blood, the wife kind of shook her head with a grin. I probably will not ask for her help in making the sausage as I believe that will lessen the chance that she would NOT want to sample the final product!

Gulyás - Sun Sep 02, 2012 15:49

As far as know, pork blood is first choice if available, beef is fine too for second best.

And of course food coloring is for the pigs...... :grin: :grin: ...leave it out.

Gulyás - Sun Sep 02, 2012 16:43

Hey Rick.

I just remember I have blocks of head cheese in my freezer.
They are some of the best, made from all tongues.

If you'd like, next time I'll have chance, I'll make picture for you to see.

Rick - Sun Sep 02, 2012 20:12

That'd be great as a picture is worth a 1000 words!
Gulyás - Sun Sep 09, 2012 20:39

Hi Rick.

I defrosted some headcheese today. I made pictures, but inside the flash was ng., so I made some outside too.

In one piece.



And slices.







Joe the sausage lover.

Butterbean - Sun Sep 09, 2012 20:49

My mouth is drooling.
Gulyás - Sun Sep 09, 2012 21:15

Ohhhh...Mr. Butterbean.

I wish you were closer, so I could give it to you. It's made somewhere in the middle of Wisconsin. I buy it near my home, a German butcher is selling it.

Rick - Sun Sep 09, 2012 22:19

There's some good eating right there my friends! A good seeded rye with some hot mustard, WOW!
Chuckwagon - Mon Sep 10, 2012 10:52

Joe, that is outstanding. It looks delicious. :wink:
redzed - Mon Sep 10, 2012 16:37

Makes me want to try my hand at making a Polish style salceson. Don't have access to pigs stomachs, will probably have to use a large artificial casing.
Baconologist - Mon Sep 10, 2012 17:08

Gulyás, the headcheese looks terrific!
That's the way I like it, just like Grandfather used to make.

Gulyás - Tue Sep 11, 2012 11:55

Hi Rick.

You made me hungry for lots of head cheese, I'll buy some today too. It'll be hungarian with paprika, and I'll make you a picture.
The place I get it from makes it 3 different kind. The one I'll get today is a little hot/sharp, he uses some hot paprika mixed with sweet.

I'm still is on seafood diet, I eat everything I see. :grin:

Gulyás - Tue Sep 11, 2012 11:59

Hi Bob.

I think I'm lucky, because the place I live, lots of German, and lots of Polish people live too, so I can buy these goodies any time.
But next time I'll go to Chicago I'll stop at the big Polish store. And that I plan soon.

ssorllih - Tue Sep 11, 2012 23:29

Head cheese the way your grandfather used to make it . ............................$4.00/ pound
Head cheese they way you remember your grandfather used to make it .......$8.50/pound

Gulyás - Wed Sep 12, 2012 21:33

Hi Rick.

I got some hungarian head cheese today. This is the "old-time" one, what we used to make at home. It has hungarian paprika in it, some hot one too, some people would call it spicy.
As you can see, large pieces of meat in it, with some small ones for filler.







Joe the sausage lover, who is on seafood diet, who eats everything he sees. :grin: :lol:

Rick - Fri Sep 14, 2012 03:02

That looks great and I like the idea of spicy too!
Rick - Sat Oct 06, 2012 17:51

Gulyas,
I never mentioned how my headcheese turned out, and thought I'd let you know it was GREAT. Many thanks for the help along the way too.

So since headcheese is made from pork snouts and tongues, etc., have you ever considered making a headcheese from beef tongue and heart????

I do enjoy cold beef tongue sandwiches and was wondering why one couldn't make a lunch meat loaf using those components suspended in a gelatin. I think the spices used would have to be more for beef though.

Your thoughts??

Rick

Gulyás - Sat Oct 06, 2012 22:05

Hi Rick.

Now I'm sorry I deleted the picture, at the time I didn't know it goes away from here too.

I didn't considered making headcheese from beef tongue, because the one I buy is very good.
I'm guessing it wouldn't be more difficult to make then what your making/made if you can find a recipe.

Thanks for letting me know.

Rick - Sun Oct 07, 2012 01:15

Gulyás,
No problem with not posting a picture. I looked into what it takes to post one, and I guess I have to set up an account with a third party, and move pictures from that website into this one....and....well it seems pretty confusing at the moment. I don't imagine I'll be posting pictures any time soon.


Powered by phpBB modified by Przemo © 2003 phpBB Group