Beef blood. How to cook blood sausage without bursting

Blood sausage (or the so-called black pudding) is a special type of sausage, the main ingredient of which is the blood of domestic animals (pork and / or bull, veal). According to the ancient comedian Menander, the recipe for making blood sausage was invented by a certain cook named Afteneus, who at one time was considered the best in Athens. Currently, many residents of villages and small towns in different countries cook black pudding at home. The preparation of such a product is a good way to maximize the use of slaughter animals. Blood sausage at home turns out no worse than it is prepared at meat processing plants.

How to cook blood sausage?

Natural intestines for making sausages are usually sold in the markets in the meat rows (as a rule, even cleaned and ready to use). The composition of minced meat for homemade black pudding, in addition to blood, includes pork meat, meat trimmings, lard, sometimes tongue, liver and some other offal. It happens that the composition includes various cereals in the form of porridge, chicken eggs, natural milk cream. Of course, minced meat is seasoned with salt, dry spices, and sometimes garlic.

About the process

The blood is pre-purified from multiple micro-formations that occur naturally as a result of coagulation due to the presence of fibrin in the blood. The blood flowing from the vessels of a freshly killed animal is beaten with a special whisk for purification; after this procedure, it can be stored for a long time. At the next stage, before further use, the blood is usually filtered through a fine mesh sieve.

What is blood sausage made from?

So, the easiest recipe for homemade black pudding without porridge. Cooking homemade blood sausage is not at all as difficult as it might seem at first glance.

Ingredients:

a set of cleaned pork intestines;
3 liters of blood;
1.5 kg of lard;
dry ground spices (red, black and allspice, cloves, cumin, nutmeg and others);
80 ml of cognac, you can sherry, Madeira, good vermouth;
salt to taste;
5 cloves of garlic.

Cooking

How to make blood sausage? First, rinse the intestines. We cut off the skin from the fat and grind it like into small cracklings. A meat grinder works well for this. We sell the garlic through a press. We mix all the ingredients and, using a special funnel, fill the intestines, sometimes twisting or tying with twine. The ends, of course, are also tied. The resulting sausages are pierced with a needle in several places and placed in a spacious container with warm water. Let's put on the weakest fire. You need to cook for about 30 minutes. At this stage, you need to be as careful as possible so that the sausages do not burst due to inflation. Additional piercing may be required during cooking. Carefully remove the finished sausage and cool. You can hang the sausages in a cool, well-ventilated pantry or place them in the refrigerator. It is better not to store them for more than 3 weeks.

Diet sausage

And here is another recipe for making blood sausage, which can be considered dietary.

Ingredients:

Cooking

Finely chop the meat and pass through a meat grinder. Salt the minced meat, add dry spices and cognac. We mix everything thoroughly and fill the well-washed and scraped intestines, tying them with a harsh thread or chef's twine. Boil the sausage for 15-20 minutes over low heat, piercing with a toothpick if puffed up. Then, bake in the oven (another 15-20 minutes). Black pudding can be served with any side dishes and vegetable salads, as well as table and strong wines.

Blood sausage, the benefits and harms of which were known several centuries ago, is still prepared according to old recipes. It is valued for its excellent taste and unique composition. The basis for its production are meat and fresh blood. All other ingredients may vary depending on the recipe.

The composition and energy value of the product

Blood sausage, the benefits and harms of which are due to the high content of vitamins and trace elements, is a good source of complete protein and vital amino acids. It contains a lot of valine, tryptophan, lysine and histidine.

It is also rich in vitamins D, PP and B. Blood sausage contains a large amount of sodium, phosphorus, calcium, magnesium, potassium, zinc, manganese and iron. The calorie content of 100 grams of this product is 379 kcal.

Blood sausage: benefits

Both harm and valuable properties of the product are due to its unique composition. It helps the body recover faster after chemotherapy. Therefore, it is recommended to regularly use it for cancer patients.

Blood sausage is rich in vitamins and minerals that support the health of the nervous system. And the high content of amino acids and protein makes this product an indispensable component of the diet of professional athletes and people involved in heavy physical labor. In addition, there is a high concentration of iron in blood, so it is desirable to include it in the menu of those who suffer from anemia. This product helps to improve the quality characteristics of red blood cells, normalize metabolic processes and speed up wound healing.

Who should not use this product?

Like any other food, black pudding, the benefits and harms of which are described in today's article, has several contraindications. It is quite high in calories, so it should be excluded from the diet of obese people. In addition, regular use of this product can provoke the appearance of edema and the development of atherosclerosis.

Poorly processed blanks often lead to helminthiasis. And too frequent use of this product can lead to a change in the composition of the blood and an increase in its viscosity. Therefore, it should be excluded from the diet of older people prone to blood clots.

To make such a sausage, it is not at all necessary to use fresh blood. If necessary, this ingredient can be completely safely replaced with dried food albumin. It is a powdery substance that must be diluted with water. Albumin can be stored in a dry place for about three years.

So that the finished products do not dry out, do not become weathered, after cooking, their surface is rubbed with any vegetable oil. Thanks to these simple actions, you can not only preserve the attractive appearance of the product, but also protect it from bacteria.

You can save natural intestines with ordinary salt. The product sprinkled with it is placed in a hermetically sealed container and put in the refrigerator. Intestines stored in this way remain strong and elastic for several months.

Remaining blood can be removed in the freezer. There they can be stored for a year. Thawed blood does not lose its taste and is suitable for further use.

In order for the baked product to acquire a crispy golden crust, its surface is smeared with a small amount of butter before being sent to the oven.

Homemade bloodworm with buckwheat: a set of ingredients

The dish prepared according to the technology described below is very fragrant, satisfying and tasty. It is served not only cold, but also hot. Boiled potatoes or baked vegetables are often used as a side dish. Since this bloodlet recipe implies the presence of certain products, you need to go to the market in advance and purchase everything you need. In this case, you will need:

Three liters of pig blood.
One and a half kilograms of fat.
Four eggs.
Half a kilo of buckwheat.
Ten meters of pig intestines.
Half a liter of milk.

To make a truly delicious black pudding at home, you need to take care in advance that you have a little salt, garlic and black pepper on hand. These components will give the dish a pleasant aroma and taste. In addition, you will need a small amount of fat. It is used for lubrication.

Process description

Before you make homemade black pudding, you need to fry the lard. It is cut into small cubes, spread in a pan and melted. When the fat is browned, it is combined with buckwheat and pork blood boiled until tender. Raw eggs are beaten into the total mass and milk is poured. All salt, pepper, season with chopped garlic and mix well.

The minced meat prepared in this way is laid out in a pre-cleaned and washed intestine, one end of which is tied with a thread. The resulting semi-finished product is placed in a saucepan with cold water and brought to a boil. Blood sausage is cooked at home over low heat for ten minutes. After that, it is removed from the pan, placed on a baking sheet, the bottom of which is greased, and sent to the oven. Bake the product at two hundred degrees until golden brown. As a rule, the duration of this process does not exceed twenty minutes.

Krovyanka with cream: a list of products

Using this technology, you can relatively quickly make delicious homemade sausage. This bloodshot recipe involves the use of simple budget ingredients that you can buy at any store or market. To create this dish you will need:

Liter of fresh blood.
350 grams of pork meat.
Half a kilo of fat.
A couple of glasses of buckwheat porridge.
Two heads of onions.
Tablespoon of vinegar.
Two hundred grams of cream.

Sequencing

At the initial stage, fat should be dealt with. It is cut into large pieces and fried in a pan. The browned lard is laid out in a separate container, and chopped onions are sent to the melted fat and fried.

Washed pork, cooled lard and onions are ground with a meat grinder. Fresh blood is poured into the resulting minced meat, previously combined with vinegar. Cream and friable, but not boiled buckwheat porridge are also sent there. Mix everything well, season with salt, cloves, nutmeg and black pepper.

Pre-prepared intestines are stuffed with sufficiently liquid minced meat, pierced and dipped in boiling water. After about 50 minutes, the blood cream and buckwheat are completely ready for use.

To be honest, I hesitated for a long time before publishing this recipe for homemade black pudding. The fact is that this dish is rather controversial: it has both ardent fans and those who categorically do not perceive black pudding with buckwheat. I am one of the first - in my family this is perhaps one of the most favorite dishes. I remember well how my grandmother in the village cooked blood, how delicious, beautiful it turned out ...

That is why I decided to still tell you how to cook black pudding - if you are my like-minded person in this matter, then it will be interesting for you, if not - just scroll through the page, I think you will find many other interesting recipes on the site. As I already said, our grandmother used to cook black pudding - she baked it in the oven. But in modern apartments (and houses) there are no longer ovens, so I adapted the recipe for the oven.

And with it, you can easily cook your own real black pudding at home with buckwheat. Another difficulty that I encountered was the ingredients. If everything is clear with meat, lard and buckwheat, then with pig blood everything is not so simple. To get it for making black pudding at home, you will have to go not to the supermarket, but to the market, to the meat pavilion. And there already ask the butchers - for sure one of them will sell you the required amount of pig blood. The same goes for the guts for bloodshed - you will most likely find them on the market.

Ingredients:

1.5 liters of pig blood;
0.5 kg of fresh lard;
400 g of pork pulp;
240 g of buckwheat;
1 teaspoon black ground pepper;
1.5 - 2 teaspoons of salt;
1 teaspoon bay leaf powder (optional)
For the indicated amount of ingredients, 2 intestines with a diameter of 7-10 cm are required.

Blood sausage at home: recipe with photo

We cook crumbly buckwheat porridge. To do this, pour washed buckwheat into 0.5 liters of boiling, slightly salted water. Bring to a boil, remove the foam. Cook on the smallest fire for 12-15 minutes, without stirring and without opening the lid. By the end of cooking, all the water should be absorbed into the cereal. We wrap the pan with porridge in a blanket and leave it for 1 hour. Buckwheat porridge should be cold during the filling of sausages, so it is convenient to cook it the day before.

Meat and lard for blood sausages must always be fresh - sausages from frozen products will not turn out so tender and fragrant. Cut the washed and dried meat into small cubes - up to 0.5 cm.

Finely chop the pork flesh too.

And the rest is passed through a meat grinder with a large grate.

Fry the lard passed through a meat grinder to lard, but not to the end - the cracklings should remain soft.

Sliced lard also fry for 1-2 minutes.

Then add the chopped meat to it and fry the meat with bacon over low heat for 20-25 minutes. At the end we add a little.

Pig's blood is filtered through a colander or sieve. The remaining clots are passed through a meat grinder or grind with a blender.

Cool the fried meat and lard (in contact with hot blood can coagulate) to a warm state and mix with buckwheat porridge. Add spices: ground black pepper and bay leaf powder. We mix the mass, taste for salt and finally bring to taste.

Pour blood into a wide saucepan or bowl, add buckwheat porridge with meat and mix.

The next process is the filling of the intestines. The main requirement for the intestines is that they must be well cleaned, odorless. And, of course, a larger diameter than for ordinary sausages.

We tightly tie one end of the intestine with threads. We fill the shell with blood mass, constantly stirring it, otherwise the buckwheat will settle to the bottom and the sausage will turn out to be heterogeneous.

Do not fill the sausages tightly, otherwise they may burst during baking. In addition, for the same purpose, we leave 3-4 cm of the intestine not filled at all. We tightly tie the second end, releasing excess air. Lubricate the parchment with vegetable oil and put on a baking sheet; carefully transfer the sausage to it. We spread the sausage so that its ends do not touch each other (otherwise it may burst during baking).

Preheat the oven to 130 degrees C. Place the baking sheets with black pudding in the oven and bake for 15 minutes.

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 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, filtered 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.

With cream and eggs

Traditionally, milk is used in the blood sausage recipe, but a more tender dish is obtained with the addition of cream. Therefore, we offer our 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:

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.

Ingredients for black pudding can be purchased from the market and prepared at home. This healthy dish is prepared in many countries of our vast country, there are many recipes, for example, in Spain they call it morcilla and they like to add green onions there or cook with raisins, etc. The famous famous Berlin blood sausage and many others are appreciated species, but I present common recipes that are most often prepared in Ukraine, Russia and Belarus.

How to cook homemade black pudding according to the classic recipe

Components:

blood - 1500 milliliters;
fat - 400 grams;
meat trimmings - 250 grams;
milk - 1 glass;
vinegar and salt - in the blood
spices and seasonings - at the discretion.

According to the classic recipe, how to cook black pudding according to the classic recipe at home

At home, when preparing black pudding, you can use fresh, frozen or dry blood. Better and tastier sausage is obtained from fresh bovine or pig blood. To prevent fresh blood from clotting quickly, you need to add a little wine vinegar and salt. One liter of blood will require 0.5-1 tsp. vinegar and 1 tbsp. l. salt. Pour the prepared blood into a wooden bowl or enamel pan with a wide girth, stir, close the lid and place in the refrigerator or on a cold floor.

Now let's prepare the minced meat. Meat trimmings, lard bacon, cut and pass through a meat grinder. But, some cooks like to add meat products in finely chopped form, but then you have to cook it longer. After 60 minutes, we take out the chilled blood, filter through a sieve and mix with the finished filling and milk. As for spices and seasonings, it's up to you.

We fill the intestines in a convenient way, tie the beginning of the shell with a strong thread, and then the second end, so that there is a ring shape.
In a thick-walled wide cauldron, pour water, add salt, heat almost to a boil and lower the sausage blanks. At the end of cooking, check readiness by puncturing. If there are signs of juice with blood, then continue the cooking mode.

Components:

pig blood - 2 liters;
pork meat - 500 grams;
fresh lard - 800 grams + 200 salted;
semolina - 1 glass;
cream or milk - 250 milliliters;
garlic - 1 head;
wine vinegar - one teaspoon;
salt and pepper - to your taste;
gut.

According to the recipe for blood sausage at home with semolina, we cook like this

Pork fresh fat, you can also add a little salty, cut lean meat into pieces. Peel and finely chop the garlic and pass everything through a meat grinder. Pour a little vinegar into the existing blood so that it does not clot, mix in a circle and add the minced meat. Then you need to add semolina and cream. Mix and set aside for 20-30 minutes so that the semolina swells.

Finally, season with salt and black pepper, if desired. Rinse the intestines with cold water, turn them on the reverse side and clean them well with a knife that has plaque. Rinse, turn it back, look, if there is impurities, then it is necessary to scrape off, rinse abundantly. I usually put it on the faucet, turn on the water and they rinse perfectly. After salt and put in the cold for two hours.

Next, tie one end of the intestine, and put the other on the nozzle, which is connected to the meat grinder and pour the prepared blood mass through the loading device, leaving some free space. Tie the other end and give the semi-finished product the shape of a ring. If the intestine to be filled is long, then it is necessary to tie it to the desired size.

Now you need to pour water into a wide saucepan, heat it, salt it, and carefully lay out a few seasoned rings of black pudding. Set a low boil, pierce the sausage casings with a needle in several places so that air comes out and then it does not burst. Cook for about 25 minutes, turning from bottom to top. Cooking time will depend on the availability of raw materials in the sausage and its quantity.

Pull out the finished sausage with the help of a convenient device, put it in a saucepan, cool. After cooling, wrap in food paper and put in the refrigerator, and if stored longer, then you need to pour melted fat. Remember blood sausage is a perishable product, so you can not store for a long time.

At home, you can cook black pudding according to a variety of recipes, who like to add browned onions, and I like to cook with buckwheat. This combination is healthy and very tasty.

Components:

ready-made buckwheat porridge - 2 full glasses;
pig blood - 2.5 liters;
milk - one glass;
onions - 3 heads;
vegetable oil - 4 tablespoons;
garlic - 10-15 cloves;
fat - 600 grams;
nutmeg - 1 pinch;
salt and ground pepper - to taste.

According to a homemade recipe, we cook blood sausage with buckwheat at home like this

1. Prepare intestines (as above).
2. Cook crumbly buckwheat porridge with water, salt and a little butter.
3. Chop onion and fry in vegetable oil until golden brown.
4. Garlic, peel and finely chop.
5. Pass the fat through a meat grinder or as you like - you can cut it into cubes.
6. Pour fresh blood into a large bowl, and if there are lumps, then you need to knead it with your hands, add fried onions, garlic, ready-made buckwheat porridge, milk, all spices and seasonings to it and mix by hand.
7. Tie one end of the intestine with food threads, and connect the second hole to the replaceable meat grinder mechanism and pass everything into the sausage casing, leaving a little empty space.
8. Tie the second side with strong threads, so that there is a ring. So it will be convenient to turn the sausage from one side to the other when cooking.
9. Salt hot water, lower the sausage and cook on low heat, but at the same time you need to watch, pierce and turn over all the time. Cooking time will depend on the technology of preparation and preparation of the incoming ingredients.

In Ukraine, they prefer to cook blood sausage with buckwheat and liver (liver, liver, heart, etc.)

Components:

homemade blood from a pig carcass - 2 liters;
milk - 1 glass;
ready-made buckwheat porridge (crumbly) - 1.5-2 cups;
liver and heart - one kilogram;
fresh fat - 550 grams;
onions - 2 pieces;
seasonings - at the discretion;
cleaned intestines.

According to the recipe, Ukrainian blood sausage in Ukrainian is prepared like this

First, you should prepare the intestines: turn out, clean from the outside and inside, rinse, salt and refrigerate. We put them in the refrigerator so that they do not deteriorate and their smell disappears. Finely chop the onion and fry until lightly colored and pleasant smell.

We cut the offal and lard into small pieces, lightly fry, then combine with browned onions. We bring to taste.
Cooking crumbly porridge from buckwheat.

Add the prepared ingredients, milk, salt, allspice and bitter ground pepper to the blood, gently stir everything until a homogeneous consistency.

Fill the intestines 2/3 full and cook until a light fatty liquid, not blood, flows out of the punctures. After cooking, cool and put under pressure for 2-3 hours.

4. Homemade black pudding with mushrooms

If it turns out that you have everything you need to make homemade black pudding, and even forest fresh or dried mushrooms, so why not experiment for an assortment?

Components:

blood - 1 liter jar;
dried mushrooms - 60-70 grams;
fat - 250 grams;
garlic - 5 cloves;
egg - 2 pieces;
seasonings and spices - by preference.

According to the recipe, homemade black pudding with mushrooms is prepared as follows

1. Soak dry mushrooms in cold water and set aside to swell for about 2.5-3 hours. Then put to cook for 20 minutes.
2. We cut off the skin from fresh fat, cut it and pass it through a meat grinder with a grate with large holes. We transfer the mass to the pan and lightly fry.
3. Next, peel the garlic, cut it into small pieces together with the mushrooms and color it a little in a pan with the addition of vegetable oil.
4. We add the mushroom filling, cream, salt and separately beaten eggs by hand to the blood, mix everything.
5. At the end, we bring to a piquant taste by adding ground coriander, nutmeg and black pepper and fill the shells according to the above recommendations.
6. Seasoned sausage in rings, cook for 30 minutes. Every 10 minutes we make punctures in different places.

5. Homemade blood sausage with rice

If you do not like black pudding with buckwheat or semolina, then you can also cook it with the addition of rice, it will be more tender in taste.

Components:

pig blood - a two-liter jar;
rice cereal (medium size) - 1.5 cups;
pork meat (not fatty) - 300 grams;
fat - 350 grams;
milk - two glasses;
onions - 5-6 heads;
egg - 6 pieces;
butter for dressing rice - 50 grams;
vegetable oil - 3 tablespoons;
salt, ground white pepper and other spices - at your discretion.

According to the recipe for blood sausage at home with rice, we cook like this

1. Cook rice in plenty of water with salt, then put it on a sieve, season with butter and cool.
2. Cut the meat pulp, pass through a meat grinder and fry for five minutes.
3. Chop the onion and fry separately in vegetable oil, when the onion is fried separately, it turns out to be more fragrant.
4. Combine minced meat with onions, drive eggs, milk and all spices here and mix for a long time.
5. Add boiled rice to the blood without clots, and the prepared meat mixture, repeat mixing and send to a cold place.
6. Fill the intestines with minced meat, leaving free space (i.e. not tight), tie with twine.
7. Place in warm salted water and cook for about 45 minutes. During cooking, do not forget to pierce the sausage. Cool, brush with grease and bake in the oven.

Tips for preparing, eating and storing black pudding

1. To prepare a blood drop at home, you need to take only fresh and proven raw materials.
2. When cooking, in a mandatory case, it is required to pierce it with a pin or needle at the beginning of cooking and in the middle in many places, then it will never burst.
3. To make the finished sausage look shiny, it must be greased with vegetable oil after cooking.
4. Blood sausage should not be consumed a lot at once, and especially if it is without the addition of cereals, since it is a heavy food - everything is good in moderation.
5. It is good to serve mustard, horseradish, homemade adjika or other vegetable spicy sauce with sausage.
6. To make the sausage appetizing and with a fried crust, it can be fried in a pan after cooking.
7. Store strictly in the refrigerator at a temperature of 0 to +8 C for two days.
8. For longer storage, you need to place it in the freezer.