Skip to main content
Main

Tongue Blood Sausage

A sausage made from hog rinds, onions, back fat, hog blood, spices, and boiled pork tongues.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Marjoram and clove match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,075 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Tongue Blood Sausage

Ingredients

Directions

Prepare the filling

  1. Place hog rinds in a bag.

  2. Cook the rinds for several hours until soft.

  3. Chop the cooked rinds finely with the onions.

  4. Cook the fresh back fat or fat pork cheeks for about 1 hour.

  5. Cut the cooked fat into small squares.

  6. Mix the chopped rinds, onions, cooked fat, and fresh hog blood together.

  7. Add the spices: coarse sea salt, black pepper, sweet marjoram, cloves, and mace. Mix the mixture well by hand.

Stuff and cook

  1. Stuff the mixture into hog stomachs or beef bungs by hand, adding the boiled pork tongues as you stuff.

  2. Heat water to 180°F (82°C).

  3. Cook the sausages for 2 to 3 hours.

  4. Place the sausages in cold water and let them cool for 10 minutes.

  5. Lay the cooled sausages on a bench until the next day.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Marjoram + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together1,075 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  3. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Onion + porktop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh hog blood
Binds the filling and gives the sausage its dark colour and rich body.
Back fat or fat pork cheeks
Adds fat for moisture and a soft, tender texture once cooked.
Hog rinds
Contribute gelatin that helps the filling set and hold together when cooled.
Onions
Add sweetness and moisture to the filling.
Boiled pork tongues
Add meaty pieces and substance to the stuffed sausage.

The step that matters

Cooking the stuffed sausages at 180°F (82°C). Water held near 180°F (82°C) cooks the blood filling gently through. Boiling can make the casings burst and the blood mixture turn grainy or porous.

Swap the mace

How well each one fits the dish's main ingredients (onion, pork, pepper, marjoram, clove):

  1. Thymefits better
  2. Allspicefits better
  3. Sagefits better
  4. Macethe original

Fit is the average pairing score against onion, pork, pepper, marjoram, clove. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Pork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes