How to bake blood sausage in the oven. Sausage "Homemade", recipe in Ukrainian

But it is quite capable, and at home. So let's see what we need for the black pudding recipe. The composition of black pudding sometimes includes rice, onions, raisins and even cinnamon. You can not boil the black pudding, but bake it in the oven, laying it on a greased baking sheet. This blood is used to make black pudding.

Bring water to a boil in a wide, deep saucepan. Put the sausage and put on a minimum fire. The water shouldn't boil at all. Cook sausage until firm, 20 to 40 minutes, depending on volume. When the sausage floats, pierce it in a few more places so that the skin does not burst. Remove the cooked sausage, cover with a towel and cool completely. Go to the nearest "kolkhoz" market, choose a pork butcher you like, and explain that you are going to make black pudding.

Little known fact. Boudin nur, French apple pudding, is very popular among ballerinas and athletes. Unlike milk sausages or doctor's sausages, Moscow and Soviet smoked sausages of the SK type, developed by comrades from the Ministry of Food.

So, for this well-chosen mixture of porridge and blood, aptly, by the way, it was chosen and named, in Poland the blood drop is called “kashanka”, you won’t immediately understand in the restaurant menu that this is black pudding. However, not everyone knows that our favorite Doctor's sausage in the USSR is a reworked Mortadella, only without pistachios.

Well, now it's time to move on to manufacturing technology, her old majesty, black pudding! If the minced meat is sluggishly fluid, we push it into the intestines for the sausage with a stick, but ideally it should flow on its own.

In addition, pasteurization of sausages takes place. Add blood, flour to the minced meat and mix everything thoroughly. Stuff the intestines, just don't overfill as the sausage will expand a bit. Black pudding can bring harm if there is an individual intolerance to the product.

Sausage can also bring harm if the blood of sick animals was used to make it. For the preparation of blood sausages, fresh pork, veal or bovine blood is usually used, the latter being preferable to veal, since it does not harden well during cooking. To check whether the blood is suitable for making sausages, it must be shaken well and filtered through a sieve, and then pour a small amount of blood into the palm of your hand.

Often, minced meat for black pudding is prepared with porridge, usually buckwheat, but this is not necessary. The resulting mixture is loosely filled with large pork or beef intestines (the cecum or bladder can also be used for this black pudding) and the ends are tied with twine. Prepared loaves are placed in a cauldron, poured with water and boiled at a low boil for 1-3 hours, depending on the size of the sausages.

Readiness is determined as follows: the sausage is taken out and 2-3 punctures are made in depth. The cooked sausage is removed from the cauldron, placed in a colander, and when the broth drains, they are cooled in a suspended state. You have already read about how to make homemade sausage.

Krovyanka is cheaper than homemade meat sausage, but it is in no way inferior to it in taste. 5. Half way done, our black pudding is almost ready. Khaan once told her colleague about her desire to eat and was pleasantly surprised that for the next day she treated me to beef black pudding. Therefore, only homemade! We put the blood sausage in boiling water, as soon as the water starts to boil, we pierce it with a toothpick in several places, so air will come out of it and the sausage will not burst.

Cut pork fat and lard into very small pieces. Add fat and cook, stirring, until fat is translucent, 20 minutes. Remove from heat, cool slightly. Add vinegar to the blood and stir so that the blood does not clot; strain. Mix the blood with the cooled porridge. Add fat with onions and chopped meat. Season with spices and salt. Lastly, pour in the cream and mix thoroughly.

Recipe number 3. Ukrainian homemade blood sausage

Using a special attachment for a meat grinder or funnel, stuff the intestines with minced meat about 3/4. Tie off the other end. Pierce the intestine with a needle in several places.

In a cold cellar or refrigerator, it is stored for about 2 weeks. Deli Tip Buying pig intestines and blood is not as difficult as it sounds. It is not a fact that the necessary products will be found on the same day, but you can order them by leaving a small prepayment.

This is a very special food in our highly civilized society. And everyone thought it was very tasty. However, we still think so. It looks quite aesthetically pleasing, served in elite restaurants. Stuff the intestines by piercing them with a thin needle in several places. Fry over low heat in a skillet until browned. Can be baked in the oven...

Black pudding ingredients and products

OTHERWISE VERY FAT AND NOT VERY USEFUL… The product has been known for thousands of years, described in Homer's poems and legends of pagan times. Present in different countries of the world, served in fine restaurants and respected by many important people. I bought myself an organizer along with my phone, and now I have more recipes in it than in the US Library of Congress. Not to mention the latest culinary news on the internet.

So this sophisticated actress, and, by the way, performing well on the theater stage, was happy to eat a dish of black blood baked with potatoes. And in the company of theatrical girlfriends of actresses from different theaters in Glasgow. Instead of a horn, you can use a piece of a plastic bottle from under the water, at the same time the air will come out when you raise the intestine for the sausage tied to the neck of the bottle.

Simply fill the sausage casings to 90%, tie the rest of the length at the end and evenly distribute the minced meat throughout the casing. Different countries offer their original recipe for this product.

The quality and composition of blood drops is regulated by GOST R 54670-2011. Cereals. Most often they use buckwheat and barley porridge. Thanks to this, the product is dense and satisfying.

Common blood sausage is not only a very tasty and fatty dish, but also very painstaking to prepare. The benefits of black pudding are due to the presence of vitamins, minerals and other substances. The hostess lacks a little experience in cooking black pudding.

Blood sausage is made from pork, calf and bull blood, as well as from special minced meat (see photo). Many countries in their national cuisine have dishes that are prepared on the basis of blood. Who first came up with the idea of making sausage out of it is unknown, but even the ancient Greeks loved blood. Different countries offer their original recipe for this product. The composition of black pudding sometimes includes rice, onions, raisins and even cinnamon. The quality and composition of blood drops is regulated by GOST R 54670-2011. Depending on the content of meat, 3 categories are distinguished: "A", "B" and "C". In addition to pure raw blood, manufacturers can use the following ingredients:

Cereals. Most often they use buckwheat and barley porridge. Thanks to this, the product is dense and satisfying.
Offal. To give the original taste, the composition of the sausage may include chopped liver and tongue.
Salo. This ingredient is practically not used in European sausages.
Spices. They can include both fresh, for example, garlic, and dry, for example, oriental spices.

It should be borne in mind that natural blood sausage cannot be stored for a long time. Boiled options will keep fresh for 12 hours, and smoked ones for no more than 48 hours. The temperature should not exceed 8 degrees.

Benefits of blood sausage

The benefits of black pudding are due to the presence of vitamins, minerals and other substances. It contains a large amount of vitamin B12, which is important for the normal process of hematopoiesis. This sausage contains easily digestible iron, which increases the level of hemoglobin in the blood. Therefore, the product is recommended to eat with anemia. With regular use, faster wound healing occurs, as blood clotting increases. Even black pudding improves metabolism and helps to recover faster after chemotherapy.

Use in cooking

Blood sausage is not only a tasty independent product, it is also used to prepare various dishes. Like other options, it can be fried, for example, with eggs, vegetables or other foods. You can use black pudding as a filling, for pastries, game, pancakes, etc. Another product can be added to the first and second courses.

How to do at home?

There are a huge number of options for making black pudding at home, we suggest considering one of them. To do this, you need to take 3 liters of blood, 1 kg of fat, 0.4 kg of pork, about 1 kg of onions, 200 ml of vegetable oil, 2 liters of a jar of ready-made buckwheat porridge, 700 ml of fat milk, 5 tbsp. spoons of flour and salt. And, of course, guts.

Half of the fat and meat must be chopped, and the second part must be passed through a meat grinder. Put these ingredients in a pan, add salt to taste, close the lid and hold for about half an hour to achieve a golden color, but do not overdry. Cut the onion into small cubes and fry until golden brown. If your blood has been in the refrigerator for some time, then it should have curdled, so you need to beat it in a blender until smooth. Combine porridge, meat with bacon, onions, milk, mix thoroughly and check for salt. Just keep in mind that blood is also salty. Add blood, flour to the minced meat and mix everything thoroughly. Cleaned intestines must be put on a special nozzle in a meat grinder or use, for example, a cut plastic bottle. Stuff the intestines, just don't overfill as the sausage will expand a bit. The resulting blanks must be boiled in already boiling water for 7 minutes. To prevent the intestines from bursting, first pierce it with a needle in several places. After that, the sausage should be baked at a temperature of 170 degrees for 25 minutes.

Harm of blood sausage and contraindications

Black pudding can bring harm if there is an individual intolerance to the product. It is worth considering that the product belongs to high-calorie options, so it should not be used for obesity. Sausage can also bring harm if the blood of sick animals was used to make it.

Blood sausage is a very ancient and popular dish. It is prepared very simply and the products are all simple, the main thing is to find fresh blood. Today it can be done in the market, in the supermarket. Although it is still better - by acquaintance, to be sure of the quality of the product.

But to make the blood drop richer and tastier, you need to put buckwheat in it. Sausage should be served chilled, along with fresh vegetables.

Prepare the ingredients for making black pudding with buckwheat at home.

Pork skins, along with lard, must be thoroughly cleaned and washed. To do this, moisten the skin with water and scrape with a knife, then rinse and scrape again. Repeat this process until the skin is completely clean.

Put the skins together with the fat in a saucepan, pour water and send to the fire.

At the moment of boiling, reduce the heat to a minimum and continue to cook for 30-40 minutes.

Drain the water, cool the skins, and then grind with a meat grinder with a fine sieve.

Peel the onion and garlic and grind with a meat grinder.

Sort out buckwheat from garbage and bad grains, pour water over it and send it to the fire.

Boil until done. It is important not to digest! The cereal should remain crumbly.

Cool the buckwheat and add to the ground skins. Season with salt and black ground pepper.

Pour in the blood and mix thoroughly. But before that, the blood must be cleaned with a small strainer from clots.

Wash the intestines, if necessary, scrape with a knife and tie one end with a thread. Pull the intestine onto the nozzle of the meat grinder.

Fill the intestine with prepared minced meat.

Tie the second edge with a thread and make 7-10 punctures with a needle over the entire surface.

Bring the water to a boil and put the sausage in it. After boiling, cook for 15 minutes.

Put the finished sausages in a baking dish and grease with butter.

Bake blood with buckwheat in the oven for 15 minutes at a temperature of 170 degrees. Instead of baking, you can bring sausages to taste in a pan. To do this, heat the pan, pour in 2 tbsp. oil, put 1-2 cloves of garlic, 1-2 sprigs of rosemary and put the sausages in a minute. Cover the pan with a lid and fry on low heat for 3-4 minutes, then flip to the other side and continue frying for 2-3 minutes.

After the sausages have cooled, serve them on the table with fresh vegetables.

Blood sausage with buckwheat - very appetizing, tasty and satisfying. Enjoy your meal. Cook with love.

Among other delicacies, black pudding occupies a special place of honor. Bovine blood is used as the main ingredient in its preparation, and the product is supplemented with a variety of components. The history of such a dish dates back centuries, and black pudding was especially popular among nomadic peoples.

In many countries of the world, dishes are prepared from blood. So, in European restaurants you can see blood casserole on the menu, in Scandinavia pancakes are baked from blood, and in our country and in Ukraine they are very fond of black pudding. By the way, there are different variations of preparing such a delicacy, so black pudding is also popular in other countries of the world, and in the Canary Islands you can even try its sweet counterpart.

If we talk about the benefits of black pudding, then its use has a beneficial effect on health, and especially on the level of hemoglobin. This is due to the fact that it contains a large amount of B vitamins, which in the human body turn into a powerful remedy against anemia.
Present in this sausage and protein, which is the foundation for all tissues of the human body.
The use of black pudding will help strengthen the immune system and prevent the development of cancer due to the presence of selenium in the composition.
Cartilage and bones will be grateful to phosphorus, which is also found in good blood.
But the most important thing that is included in its composition in colossal quantities is iron. 100 g of the product accounts for 37% of the daily norm, so black pudding can become not just a delicious delicacy, but a real alternative to medical preparations aimed at treating iron deficiency anemia.

It is recommended to use such a product for those who have lost a lot of blood as a result of injuries and for those whose body is very weak after a heavy course of chemotherapy. Many doctors advise pregnant women to include blood in their diet in the last months of gestation, when the level of hemoglobin in the blood drops significantly.

Nevertheless, the use of black pudding can be harmful, and especially for people suffering from diabetes, overweight and various kinds of liver diseases.

But the most serious harm to everyone, without exception, can be caused by a product made from low-quality ingredients or in violation of technological standards.

Can Orthodox Christians Eat Blood Sausage?

Sometimes the use of certain foods does not correspond to God's commandments. For example, many Orthodox have a question whether it is possible to eat black pudding during Lent. If you look at the pages of Orthodox websites, you won't find a clear answer there either. Even the clergy themselves have different opinions on this issue.

Some argue that not only black pudding, but even medicinal hematogen is forbidden to use in Lent. They refer to the writing of Leviticus, which says that "the soul of the body is blood, and whoever eats it will be cut off."

Others say that not eating on Lent is not the most important thing, but how a person treats God and keeps his commandments is important. According to this interpretation, there is nothing wrong with eating a piece of blood or other forbidden food on such days.

Classic blood sausage recipe

It may seem to many that it is difficult and even scary to cook black pudding in your own kitchen. In fact, there is nothing terrible here, the main thing is to get casings for sausages and fresh pig blood. A variety of ingredients are added to the blood, from cereals to fruits, but we will start by studying the classic recipe.

Ingredients:

two liters of blood;
370 g fat;
280 g of meat trimmings;
200 ml of milk;
seasonings, salt;
vinegar.

Cooking method:

For the recipe, you can take the blood in a dry or frozen form, but the tastiest appetizer is obtained from fresh. If you still managed to get fresh blood, then you need to add 1.5 tablespoons of acetic acid and 1.5 tablespoons of salt to it - so it does not clot. Also, for cooking, the blood must be cool, so it must be kept in the refrigerator for an hour.
For the filling, we pass the meat trimmings and lard through a meat grinder. Such ingredients can simply be finely chopped, but then it will take more time to cook the meat product.
It is better to strain the cold blood and only then mix it with minced meat and milk, add any seasonings of your choice and fill the intestines with the prepared mass. We tie the ends with a strong thread.
Pour water into a deep saucepan, pour out the salt, and as soon as the brine begins to boil, lower the meat preparations into it and cook them for about 20 minutes.

You can determine the readiness of the product by puncturing - if blood juice is still coming out of the sausages, then we increase the cooking time.

How to cook with buckwheat

More recently, home-made black pudding was available to those who had their own house and kept a household. Today, all the ingredients necessary for its preparation can be freely bought at the store. We offer you a recipe for fragrant and tender blood sausage with buckwheat.

Ingredients:

two liters of blood;
half a kilo of fat;
half a liter of milk;
200 g of buckwheat;
two tablespoons of salt;
a spoonful of pepper;
intestines.

Cooking method:

Before filling the intestines, it is better to clean them well. To do this, soak them overnight in saline, and in the morning rinse thoroughly and clean off the excess with a knife.
For minced meat, you need to boil the lard, chop it into small cubes and mix with ready-made buckwheat, milk, strained blood and seasonings.
We fill the intestines with stuffing, we tie the ends with a thread or in a knot.
Sausages can be boiled or baked in the oven at 250°C for half an hour.

With salt and spices

It is hard to imagine a blood meal without tender pieces of bacon and spicy spices. This is the recipe for cooking the dish you will find below.

Ingredients:

two liters of blood;
750 g of fat;
allspice and black pepper to taste;
a pinch of cumin, cloves and nutmeg.

Cooking method:

Be sure to add salt to fresh blood so that it does not clot ahead of time. If you see clots in it, then just strain the liquid part, and scroll the clots in a meat grinder.
The intestines also need to be well cleaned of fat by washing them in saline.
We cut the bacon into very small cubes, and also finely grind all the spices.
We mix all the ingredients, taste for salt and fill the intestines with minced meat. We tie their ends.
We immerse the blanks in boiling water and cook for half an hour. If the shell is swollen, then simply release the air with a needle.

Blood sausage without intestines

As a rule, making black pudding requires natural pork intestines, but if you have not been able to find them or you just do not want to mess with them, then there is a recipe for cooking in another way. The dish turns out just as tasty and tender.

Ingredients:

one and a half liters of blood;
half a kilo of fat and veal liver;
a glass of milk;
two tablespoons of salt, pepper.

Cooking method:

We grind the lard with a meat grinder, and boil the liver and cut it into small cubes.
You can add any cereal to minced meat, for example, rice, pearl barley or buckwheat. To do this, a glass of cereal must be boiled and added to the rest of the ingredients.
Beat the blood with a blender so that there are no clots, add lard with liver and cereals, season with spices and mix.
With the resulting mass, we fill the form with a height of 4 cm, so that the minced meat is well baked. We put it in the oven for 1.5 hours at a temperature of 160 degrees.
We check the readiness of the dish like a biscuit - with a match. To prevent the sausage from burning, 30 minutes before cooking, simply cover it with foil.

Cooking method:

Grind lard or meat with a meat grinder, mix with blood, eggs, cream and seasonings.
We fill the natural pork intestines with the minced meat.
Boil the blood or cook in the oven until tender.

Ukrainian homemade sausage

For many gourmets, blood is the most favorite delicacy. And now you will learn how to cook delicious Ukrainian black pudding at home.

Ingredients:

a liter of blood;
650 g liver;
450 g fat;
two bulbs;
three cloves of garlic;
220 ml milk.

Cooking method:

Grind liver in a meat grinder.
We cut the lard into small pieces and, together with chopped onions and garlic, fry in a pan for 15 minutes.
We mix all the ingredients, pour in the milk, season the composition with salt and pepper.
We fill the intestine with stuffing, we tie the ends with a thread.
You need to cook blood sausage for 45 minutes or bake in the oven until a beautiful crust.

Bloodwort is not just a tasty independent product, but also an ingredient that can be used to prepare other dishes. For example, it can be fried with vegetables or eggs, and also used as a filling for a wide variety of pastries.