Step by Step Blood Sausage en Croute

Soak bread in cream mix, when real soft blend with hand blender until smooth.  Blanch fat back in boiling water until soft all the way through (for about 25 min.), set aside.   Sweat the onions in butter until soft, but do not brown, add flour and cook on low for 2 minutes.  Add the thyme, spices, carrageenan, cream, and fat back, cook on low heat.  Add blood and gently mix on low with rubber spatula for 3 minutes.  Once the protein starts to thicken, add pears and remove from the heat.  Immediately pour into a food safe plastic kryovac bag.  

Your Cvap should be preheated at 85 degrees celsius with 0 browning, set the timer for 45 minutes.  Put the blood on a perforated pan, put into the Cvap and hit start.  Once your timer goes off and the display says SELL, remove the blood bag and lay another hotel pan on the bag.  Put both hotel pans with the blood bag in a ice bath making sure the bag stays flat while it is cooling.

Good environment for charcuterie

Meat Locker

Meat Locker

Here is an example of making a perfect environment for your salami aging (just make sure it’s not a chilled wine storage company… if they catch you they will kick you out and threaten to sue your ass off… trust me I am lucky they didn’t sue me).  

A metro rack, wrapped in plastic wrap with velcro to keep it closed and aroma filters that will mask any smells of spice.

65 degrees with 78% RH