All in one ‘make your own blood sausages’ – starter kit

Make your own blood sausages, boudin noirs, black puddings (etc) with this all in one starter kit. Make any type of blood sausage, be it sliceable or the softer type. Just add blood.

What’s in the box?

• 1 bag of nitrite salt (color formation)
• 1 bag of dextrose (color retention)
• 1 set of wide 90 mm cellulose casings (for sliceable large sausages)
• 1 set of medium wide 50 mm plastic casings
• 1 set of hog casing (edible casing for, e.g., boudin noir)
• 1 sausage pricker (to remove air bubbles and avoid bursting)
• 👉Free pointer on converting American cure #1 and #2 recipes to European ingredients

Instructions for making your own blood sausages

• You will need around 1.5% nitrite salt for blood sausages you eat warm, and 1,8% for ones you eat at room temperature or cold
• In both cases, add 0,2% dextrose.

Online English spoken sausage making workshop

In this English spoken online workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.