Homemade blood sausage. Blood sausage with buckwheat at home

One of the most famous and important dishes Ukrainian cuisine, which has been prepared in Ukraine for centuries and has withstood the test not only of time, but also of attempts to introduce church bans on the use of dishes with blood.

This is a dish that almost every experienced Ukrainian housewife knows how to cook. And in general, each village adult woman for where pigs were fed for slaughter (once in every family in the villages), the preparation of black blood was always paired with the slaughter of a pig. As a rule, a pig was slaughtered twice a year, at Christmas and Easter. The exceptions were special family holidays like a wedding, and in the ancient good times before the communists, and at Christenings. (The communist antichrists, as you know, banned the church and everything connected with it. Children in Ukraine, of course, continued to be baptized, but secretly.). I immediately remember such days with my grandmothers, when more than once not only relatives living close, but even living far away, help butcher the carcass and at the same time take rural delicacies with them. Immediately cut off a piece of meat for "fresh" meat fried with onions freshly killed pig. It has that aroma and taste that everyone loves so much on the first day after slaughter. Along with this unbreakable tradition, there was also such that women, as soon as they butchered the carcass, rinsed, washed, cleaned and scraped the intestines for sausages and bloodsuckers. And in the nearest time after the slaughter, while the blood was still fresh, they took up the preparation of blood drops.

Krovyanka is so tasty and tender, no matter how many cracklings and onions you will regret, there should be a lot of them! Traditional black blood is a little easier to prepare than mine. In mine, I applied some of the nuances of cooking, like adding cream and eggs for special tenderness, and Polish kashanka, adding for a more pronounced and interesting taste pork liver.

Krovyanka is prepared not only on buckwheat, but also on millet, rice, and even on pearl barley. But for me personally, there is no tastier than buckwheat. Traditionally for my region of residence, Ukrainian Podolia, as my mother taught, I add raw potatoes. Potatoes really make the bloodthirst more tender. I tried it without potatoes, which is much tougher and drier, because the blood itself, when baked, has a not at all delicate texture, and therefore it needs to be well seasoned during cooking. juicy onion, an abundance of meat cracklings, potatoes, cream and eggs make this bloodlet special. For me, the most delicious of those with a traditional taste! Since the consistency in a good black pudding is no less important than the taste, there is nothing worse in this regard than dry lean black pudding ... This mustard will not help!

About the process: the process of preparing a blood drop takes a lot of time and is quite laborious. Much easier if you divide the preparation into two days. Since there are foods like porridge, liver and cracklings that must be cooked in advance and wait until they cool before mixing with blood.

And about the filling: it is most convenient to fill the droplet with a not very aesthetic, but very practical method, a self-made watering can from plastic bottle. Cut a 1.5 liter plastic bottle in half. All you need is the neck piece. Put a part of the peeled intestine firmly on the neck, and put the stuffing into the funnel, helping it "fly" to its destination from time to time pushing the stuffing through the neck with the other end of the fork or spoon. Since the filling is quite liquid, which is the norm for black pudding, conventional meat grinder attachments for stuffing sausages do a poor job.

And about cooking: my grandmothers always baked blood in the oven, my mother already bakes in the oven (although, to be honest, there are no grandparents anymore, no one keeps pigs from relatives, I don’t remember when she last time baked blood. This is how I "suffer" more.). In other regions of Ukraine and, for example, in Poland or France, such sausages are boiled in slightly bubbling water. And from my own practice, I advise you to boil blood drop if you plan to store and freeze it further. Baked has its own special flavor, which I love very much, but this method of cooking makes the blood drier, and the subsequent heating is even drier. And after such boiling, before serving, blood drop can be fried in lard in a pan or quickly browned in an oven heated to 200 ° C. EIf baking from the beginning, then it's best to only bake as much as you plan to eat that day. And also, such blood is so tasty from the grill!

About 7 kg finished product

Ingredients

• 1 kg pork liver, coarsely chopped
• 1 kg abdominal fat (with a layer of meat), cut into cubes
• 500 grams oily pork neck, cut into cubes
• 1 kg onion, peeled, cut into cubes
• 1.2 kg potatoes, peel
• 1 liter of blood
• 250 ml cream 30%
• 3 eggs
• 70 grams of salt
• 2 tsp ground black pepper
• Cleaned pork intestines 6-8 meters (and it is better to have at least 10 in case of breaks and cracks)

For buckwheat:

• 500 grams of buckwheat
• 20 grams butter
• 1 tsp salt

The first day:

1) Preheat the oven to 180°C.

2) In the meantime, place the washed buckwheat in a pot or pan with a tight-fitting lid that can be put in the oven. Pour the cereal to the top with water, so that the water is half the thickness of the finger above the buckwheat. Add 1 tsp. salt and butter. Bring to a boil, cover, remove from heat, insert into preheated oven and turn off. Leave in the switched off oven until cool. Stir the cooled porridge well in order to loosen.

3) In a dry, cold, deep frying pan or pot, or in a large saucepan at worst, place the lard and pork neck.

To put on medium fire and simmer for about 40-50 minutes, until the cracklings are well browned and a copious amount of fat has been rendered.

4) Add onion and cook until soft. Remove from heat and leave to cool.

5) pork liver boil until tender over medium heat, in salted water.

Strain and leave to cool.

Second day:

1) Transfer the buckwheat to a large bowl or pan (so 10 liters so that it is convenient to stir).

2) Lightly heat the cracklings with onions, only so that the fat melts and immediately transfer to buckwheat.

3) Grind pork liver in a meat grinder.

Transfer to buckwheat.

4) Beat the blood in a blender (so that there are no lumps) and pour over buckwheat with cracklings.

5) Grate the potatoes or chop them in a blender and transfer to the rest of the ingredients.

Mix immediately.

6) Beat eggs with cream and pour in the same. Add salt and black ground pepper. Mix everything well.

7) Fill the prepared intestines with the filling using a special sausage attachment for a meat grinder, or even easier, using a watering can made from a plastic bottle. (Read above in the preface) And by twisting the intestine to form separate sausages.

8) Put the filled intestines on a baking sheet in one layer.

You can bake until cooked in the oven preheated to 180 ° C. Until clear juice runs out when pierced, about 30 minutes. (More traditional way)

Can you cook in in large numbers water in batches, also until clear juice runs out, about 20 minutes after boiling again. But you need to cook on the slowest fire, the water should only gurgle gently. Before serving, such a drop of blood should be fried and this one is tastier when cold, as it is juicier. (After cooling, can be frozen in batches. Defrost on a shelf in the refrigerator)

Whatever method of processing you would not choose, and in one and in the other case, before the very beginning of the heat treatment, you should carefully pierce the blood drop in several places with a needle.

Store ready-made black pudding for no more than 4-5 days in the refrigerator and up to 3 months in the freezer.

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.

What is useful blood sausage

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 is different variations cooking such a delicacy, so black pudding is also popular in other countries of the world, and in the Canaries 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 product accounts for 37% of daily allowance, so blood sausage can become not just a delicious delicacy, but a real alternative medicines for the treatment of 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 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 cooking black pudding under conditions own kitchen difficult and even scary. In fact, there is nothing terrible here, the main thing is to get casings for sausages and fresh pig blood. The most different ingredients- 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:

1. 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 to it acetic acid and 1.5 tablespoons of salt - so it does not curl. Also, for cooking, the blood must be cool, so it must be kept in the refrigerator for an hour.
2. For the filling, we pass the meat trimmings and lard through a meat grinder. Such ingredients can simply be finely chopped, but then the cooking time meat product more will be needed.
3. 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.
4. 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:

1. 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.
2. 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.
3. We fill the intestines with stuffing, we tie the ends with a thread or in a knot.
4. Sausages can be boiled or baked in the oven at 250°C for half an hour.

With salt and spices

It's hard to imagine bloodshed without tender pieces fat 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:

1. Be sure to add salt to fresh blood so that it does not clot ahead of time. If you saw clots in it, then liquid part just strain, and scroll the clots in a meat grinder.
2. The intestines also need to be well cleaned of fat by washing them in saline.
3. We cut the bacon into very small cubes, and also finely grind all the spices.
4. We mix all the ingredients, taste for salt and fill the intestines with minced meat. We tie their ends.
5. 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:

1. We grind the lard with a meat grinder, and boil the liver and cut it into small cubes.
2. 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.
3. Beat the blood with a blender so that there are no clots, add lard with liver and cereals, season with spices and mix.
4. 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.
5. 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.

With cream and eggs

Traditionally, milk is used in the blood sausage recipe, but more tender dish obtained with the addition of cream. That is why we offer own recipe with eggs and cream.

Ingredients:

• a liter of blood;
• half a liter of cream;
• three raw eggs;
• half a kilo of fat (beef meat);
• salt, pepper to taste.

Cooking method:

1. Grind lard or meat with a meat grinder, mix with blood, eggs, cream and seasonings.
2. We fill the natural pork intestines with the minced meat.
3. 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:

1. Grind liver in a meat grinder.
2. We cut the lard into small pieces and, together with chopped onions and garlic, fry in a pan for 15 minutes.
3. We mix all the ingredients, pour in the milk, season the composition with salt and pepper.
4. We fill the intestine with stuffing, we tie the ends with a thread.
5. 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.

Basic cooking rules

• The blood flowing from the vessels of freshly slaughtered cattle contains many microformations. They occur as a result of blood clotting. naturally under the influence of fibrin. To remove these formations, the blood must be beaten with a special panicle. Immediately before use, it also needs to be filtered through a fine mesh sieve.
• Homemade black pudding is stuffed in the small or large intestine (stomach). For these purposes, it is impossible to use artificial shells. To prepare the intestines, they need to be cut to 1 m and then rinsed in clean water and turn inside out. Next, the intestines should be rubbed with salt in order to remove mucus. This must be done carefully so as not to tear the shell. To take away specific smell, the treated intestines need to be soaked for a day in a solution of vinegar, lemon juice or a decoction of citrus peel.

  In order to check the integrity of the intestine before cooking sausages, you can draw water into it and tie the ends with threads. If water does not leak anywhere, then the shell is intact and fully usable.

• To fill the intestines, a special tubular nozzle for a meat grinder is used. If one is not at hand, you can use a funnel with a wide tip or a cut bottle. The minced blood has liquid consistency, so it easily passes through a small hole. As soon as the intestines are stuffed, their ends must be tied with threads.
• Stuffed sausages need to be pierced with a needle in several places in order to release the trapped air, and after subjecting heat treatment. If you ignore this recommendation, then in the process of boiling, baking or frying, the product may burst. It is recommended to simply boil the stuffed sausages and put them in the refrigerator. They need to be prepared in portions immediately before serving.

Classic recipe

• blood - 3 l;
• lard - 1.5 kg;
• cognac (Sherry, Madeira, Cahors, Vermouth) - 80 ml;
• garlic - 5 cloves;
• salt to taste;
• ground dry spices - allspice, red and black, cumin, cloves, nutmeg, etc .;
• cleaned pork intestines.

• Cut off the skin from the fat, and then cut it into small pieces. You can use a meat grinder.
• Press the garlic through a press and combine in a bowl with the rest of the products - blood, cognac, lard, salt and spices. Mix all.
• Stuff the intestines with the prepared mixture using a special funnel, twisting in places or tying with twine. After tie the ends of the shell.
• Pierce the sausages in several places and send to a large pot filled with warm water. Put it on a small fire and cook for half an hour. The cooking process must be carefully monitored to prevent the sausages from inflating, after which they may burst. So, if the product swells, you need to gently pierce it with a needle or toothpick.
• Remove the boiled sausage from the pan and cool. To do this, you can transfer it to the refrigerator or hang it in a cool pantry.

Recipe for sausage "Ukrainian" with liver

• pig's blood - 1 l;
• liver - 600 g;
• fresh fat - 400 g;
• onions - 2 pieces;
• milk - 300 ml;
• spices to taste.

• Remove the skin from the fat, cut it into pieces and pass through a meat grinder with a large mesh. You can just cut with a knife small pieces pea size.
• Fry the lard in a pan for 10 minutes, and then add the onion, previously peeled and cut into cubes. Fry until transparent, and then leave to cool completely.
• Rinse the liver, remove the veins and chop with a meat grinder.
• In a bowl, combine lard, liver and blood fried with onions (if it has a heterogeneous consistency, it is first recommended to beat with a blender).
• IN minced meat pour milk, and then salt, pepper and add spices to your taste. Mix everything again.
• Put a sausage nozzle on the meat grinder, pull the intestines and immediately tie the end with a thread. Stuff the sausage so that it turns out soft and uniform. Tie the second end.
• Pierce the sausages every 15 cm using a needle or toothpick. You need to act carefully so that the shell does not burst.
• Boil water in a saucepan, in which to dip the sausages. Boil for about 45 minutes.

Ready-made homemade sausages before serving can be fried until brown or baked in the oven.

Recipes for sausages with cereals

With buckwheat

• pig blood - 1 l;
• pulp pork neck- 200-300 g;
• salted fat - 150 g;
• pork fat- 800 g;
• onions - 2 large pieces;
• low fat cream - 1 cup;
• red vinegar- 1 tsp;
• ground cloves, nutmeg, paprika - a pinch each;
• salt, ground black pepper to taste;
• pig intestines.

• Pour 2 liters of cold water over the neck, put on medium heat and bring to a boil. After that, cook for an hour and a half, regularly removing the foam. It is not necessary to cover the pot with a lid. Strain the finished broth, and finely chop the meat.
• Boil the broth, pour buckwheat and cook over low heat until done. As a rule, this will take about 25-30 minutes. If the liquid evaporates early, you can add boiling water. Remove the porridge from the fire and cool.
• Cut pork fat and lard into small pieces. Then peel and finely chop the onion. Take a frying pan with a thick bottom and sweat the lard so that the fat is rendered. After throw the onion and fry for 5-7 minutes, stirring regularly. The bow should not turn dark. Then add fat and cook until transparent, stirring regularly. This will take about 20 minutes. Turn off the heat and let the mixture cool down.
• Stir vinegar in the blood and strain the mixture, which then pour buckwheat porridge. Add onion with fat and chopped neck, season with salt and spices. At the end pour in the cream. Mix everything thoroughly.
• Tie one end of the intestine tightly with twine, and then stuff it with ready-made minced meat using a funnel or a meat grinder nozzle. Tie the second end of the intestine, which is pierced in several places.
• Boil water in a saucepan, where to throw the sausage, then reduce the heat. Cook it until firm, about 40 minutes, or longer if thick casings were used. When the sausage floats, it should be additionally pierced in 2-3 places so that it does not burst.
• Put the finished sausage on a saucer, cover with a towel and cool completely.

Blood sausage with buckwheat can be kept for about 14 days in the refrigerator or in a cool cellar.

With semolina

• blood - 3 l;
• semolina - 2 cups;
• fat - 1.2 kg;
• garlic - 2 heads;
• salt - 1.5 tsp;
• spices to taste;
• intestines.

• Peeled fat cut into pieces, throw in a saucepan and pour boiling water to lightly cover. Cook over low heat for 10 minutes and leave to cool.
• Peel the garlic cloves and grind through a meat grinder with lard.
• Pour salt into the blood. Shake the mixture with a whisk, but if it has already curdled, it is worth whisking with a blender to dissolve blood clots.
• Combine blood and sebaceous mixture, add semolina and spices. Mix everything and set aside for 30 minutes so that the cereal swells.
• Stuff the intestines with the minced meat in the usual way and pierce in several places. It is not necessary to stuff it strongly, as the cereal will swell during cooking. Such sausage is cooked in boiling water for a short time - about 30 minutes.

with rice

• blood - 2.5 l;
• rice - 2 cups;
• peritoneum - 0.5 kg;
• onion - 0.5 kg;
• chicken eggs - 5 pieces;
• milk - 2 cups.

• Salt water and boil rice in it, which is then thrown into a colander and cooled.
• Pass the peritoneum through a meat grinder and fry for 5 minutes in a pan. There is no need to remove the skin from the fat.
• Peel and finely chop the onion, which is sent to the fat and fry until dry cracklings form. Judge the mixture.
• In a bowl, combine eggs, milk and spices. Whip it all up homogeneous mass, and then add the rest of the ingredients - lard with onions, rice and blood. If desired, minced meat can be supplemented with a few cloves of garlic passed through a press. Everything must be carefully shifted and shifted for 60 minutes in a cold place.
• Start the intestines, tie the ends and pierce in several places with a needle. It is not necessary to stuff the shell tightly, as the rice will swell further during cooking.
• Boil the sausage for about 40 minutes, and then cool and send in the cold.

• blood - 2 l;
• dried mushrooms - 100 g;
• lard - 400 g;
• chicken eggs - 3 pieces;
• garlic - 1 head;
• salt, spices to taste.

• Mushrooms pour water and leave for 3 hours. Then boil for 20 minutes in the same water. Ready mushrooms need to be removed and put in a colander. Be sure to save the broth.
• Remove the skin from the fat, pass through a meat grinder and fry for 10 minutes in a pan.
• Peel and finely chop the garlic cloves, just like chilled mushrooms. Passing them through a meat grinder is not worth it, because in this case their taste will be less pronounced. To enhance the taste of mushrooms, they can be separately fried in a pan.
• Add salt and garlic to the blood. Mix thoroughly. In a separate bowl, beat the eggs with a whisk, and then pour in the blood mixture and add the remaining ingredients, namely: the lard mixture and mushrooms. You can add black pepper if you wish. ground coriander and nutmeg.
• Pour 0.5 cups into the prepared minced meat mushroom broth, mix thoroughly and stuff the intestines, which are boiled in water for about 30 minutes.

Sausage recipe with cream and meat

• blood - 1 l;
• natural thick heavy cream- 400 ml;
• pork or veal meat (you should choose the liver) - 600 g;
• lard - 150 g;
• chicken eggs - 4 pieces;
• cognac or fragrant strong wine - 500 ml;
• salt, spices to taste.

• Meat and fat cut into small pieces and pass through a meat grinder.
• Combine the minced meat with eggs, salt and spices. Mix all.
• Pour in blood, cognac or wine, and at the end - cream. Stir the mixture again.
• Stuff the intestines with minced meat, tie the ends with thread or twine and make several punctures. Boil the sausage for 15-20 minutes over low heat. If necessary, make additional punctures so that it does not burst.
• Then bake the boiled sausage in the oven, heated to 180 degrees. Cooking time is about 15-20 minutes.

Ready sausage can be served with any side dishes and vegetable salads.

• Instead of fresh blood, dry edible albumin can be used, which simply needs to be diluted in water. It can be stored in a dry place for 2-3 years.
• After boiling, the casing of the sausage should be treated with vegetable oil so that it does not dry out. This will also help protect the product from bacteria.
• If there is no time to immediately cook the sausage, the blood can be salted and put in the refrigerator, where it can lie for up to 3 days. In the process of cooking, you no longer need to use salt, otherwise the sausage can be salted.
• To preserve the intestines, they should also be sprinkled with salt, put in an airtight container and transferred to the cold. You can store the product for a year.
• In order for a ruddy and crispy crust to form when baking on a blood sausage, the shell should first be lubricated with vegetable oil.

Video: how to cook sausage with food albumin?

REGULAR BLOOD SAUSAGE

The slaughtered pig must be immediately hung upside down to make it convenient to collect blood. Liquid blood is filtered through a colander or sieve lined with gauze. To prevent the collected blood from clotting, it is recommended to beat it together with a small amount of salt. Blood clots, if any, must be passed through a meat grinder or rubbed through a sieve.

To 3 liters of blood add 1.5 kg of chopped small pieces(up to 2 cm) fat, salt to taste, black and allspice, cumin, cloves, nutmeg, which before this must be finely crushed. All this is well mixed and the resulting mixture is densely stuffed with thick pork or beef intestines, the ends of which are tied with twine.

The resulting loaves of sausages are placed in a bowl with warm water and put on a very low fire. After the water boils, the sausage is cooked for another 30 minutes.

To prevent the sausage from bursting, it is pierced in several places before and during cooking.

The finished sausage is carefully removed and strained.

PORK LIVER BLOOD SAUSAGE

To prepare this sausage, take 3 parts of meat (pulp and subcutaneous fat), 1 part of the liver and 1.5 liters of fresh blood.

For 1 kg of this mixture put 28 g of salt, 2 g of black pepper and 1 g of grated nutmeg.

The raw liver, along with the meat, is finely chopped, blood and spices are added and mixed well.

The resulting mixture is stuffed tightly into small beef intestines, which are tied with twine in 2 (like sausages), and smoked for 2 days or hung to dry.

Before eating, the sausage is boiled for 15-20 minutes.

MEAT AND VEGETABLE BLOOD SAUSAGE

To prepare meat and vegetable blood sausage, take boiled crumbly porridge(buckwheat, pearl barley, rice, wheat or barley), fried fatty pork, minced in a meat grinder or finely chopped with a knife, fried onion, pepper, salt in the following ratios: for 1 kg of raw food blood - 1 kg of porridge, 1 kg of pork, 80 g of salt, 200 g of salt, 200 g of onion, 0.5 teaspoon of pepper.

All this mass is mixed and filled with wide pork intestines, well washed and turned inside out, the ends of the sausage loaf are tightly tied.

Then the sausage is placed on a baking sheet and baked in an oven or oven.

HOMEMADE BLOOD SAUSAGE

Pork or beef meat is finely chopped and passed through a meat grinder. Salt and pepper are added to the cooked minced meat to taste. All this is well mixed and filled into well-washed pig intestines, tied with a thread at both ends.

The sausage is boiled for 15-20 minutes over low heat, then fried, preferably in the oven.

For 1 liter of fresh blood, 0.5 liters of cream, 3-4 raw eggs, 0.5-0.6 kg of pork or beef meat are consumed.

BLOOD SAUSAGE "SPECIAL"

As soon as the pig's blood is collected, it is stirred with a wooden spoon, salted and put in a cold place until other products are cooked.

For 1 kg of blood, 0.5 kg of meat scraps are taken from the neck and other places, cut together with fat, salt, black pepper, cumin, allspice and cloves are added and mixed with blood.

Thick pork or beef intestines are filled with the resulting mixture, their ends are tied; then pierce with a needle in several places, pour cold water and cook on low heat.

At the bottom of the dishes in which the sausage will be cooked, put a wooden grate or a few sticks. The stacked sausage is pressed down on top with a plate.

During the cooking of the sausage, it is pierced with a needle again. If the blood does not flow out, then the sausage is ready.

Cooked sausage is placed on a sieve or colander for straining.

Store in a cold place.

BLOOD SAUSAGE "MYASNITSKAYA"

Meat cut from pig's head, and boneless brisket is boiled and ground in a meat grinder.

Separately, the skin, lungs are boiled until cooked, and, having cooled, they are also passed through a meat grinder.

Steep crumbly porridge is boiled from any cereal, put in a clean bowl, poured with blood, mixed thoroughly and cooked meat, skin and lungs are added, fried, finely chopped onions, salted, seasoned with spices, poured with fatty strained broth and mixed well again.

The resulting minced meat is filled with thick pork intestines.

Tied at the ends blood sausages(200-250 g each) are boiled for 20-40 minutes at a temperature of 85-90 ° C, after piercing the shell with a thin needle in several places, then they are washed in cold water and laid out for cooling.

To prepare such a sausage for 3.5 kg of meat from a pig's head, 0.5 kg is consumed pork tenderloin, skin and lungs, 0.8-1 l pig blood, 0.5 l fat meat broth, 1 kg of boiled cereals, 50 g of onion, lard for frying it, salt and seasonings (pepper, marjoram, cumin).

BLOOD SAUSAGE “RICE”

Meat cooked to readiness and lard scalded with boiling water (you can use brisket instead) are cut into small pieces.

Washed rice is boiled until cooked, rinsed under running water and left until all the water has drained.

Chopped meat with bacon, rice, salt, season with spices and mix are put in the prepared dishes, pig's blood is poured in and carefully shoveled again.

The small intestines are filled with minced meat, the ends of the sausages are tied and boiled for 15-20 minutes at a water temperature of 85-90°C.

Boiled blood sausages are rinsed with cold water and laid out to cool.

For the manufacture of sausage for 3 kg of pork fore ham, 3 kg are consumed lard from the ridge, 1-1.5 liters of pig blood, salt and seasonings (pepper and cloves).