Blood sausage refers to traditional Ukrainian cuisine. Its preparation falls on the fence of a piglet, so many are interested in homemade recipes. A delicacy of this kind is equated to jelly and bacon, therefore it takes pride of place on both the festive and everyday tables. The finished treat has a pleasant aroma, a characteristic brown color. It is not at all necessary to cut down a piglet or wait for a holiday to enjoy sausage. You can find blood for its preparation in butcher shops or in the market.
Liver blood sausage
- fat - 0.4 kg.
- pork blood - 1 l.
- liver - 0.6 kg.
- milk - 0.25 l.
- spices - to your taste
- onion - 2 pcs.
- Salo must be taken exclusively fresh. Free the piece from the skin, it is not required. Cut into slices, move to a food processor or meat grinder. Grind to get large peas.
- Heat the pan to the maximum mark, send the fat for frying. Reduce heat, wait another 10 minutes minimum. Stir constantly. Enter the diced onion, bring it to golden brown.
- Turn off the stove, cool the components. As long as the content reaches room temperature, take a liver. You need to rinse it thoroughly, free it from veins and send it to a meat grinder for grinding.
- Combine the liver with blood, milk, cooled onions and lard. If before mixing you notice that the blood has a non-uniform consistency, beat with a blender before adding it to other products.
- Pour your favorite spices into the resulting mass, salt, season with crushed black pepper. Mix everything well again. Prepare the meat grinder by putting a sausage attachment on it.
- Stretch the gut by tying the tip with a thread. Start sausages depending on how much raw material you need to get. Carefully observe the fullness of the stuffing, the treat should remain soft, but not half empty.
- After packing the sausages, tie the second edge of the intestine. Arm yourself with a sewing needle, make punctures every 12-14 cm. The intestine should not burst.
- Send the semi-finished delicacy to boiling water, boil at minimum or medium power for about 40 minutes. After that, bake the sausage in the oven or fry in a pan until you get a crust.
Creamy blood sausage
- fat - 0.3 kg.
- salt - 20 gr.
- chopped pepper - 5-8 gr.
- pork blood - 1.9-2 liters.
- cream of medium consistency - 0.5 l.
- garlic cloves - 0.15 kg.
- For the indicated amount of ingredients, you will need about 2.8 m of the shell. Start cooking by whipping the blood with a mixer or blender. Salt it, season with pepper, mix thoroughly with a culinary spatula.
- Send the blood to the boil by building a water bath. Don't let it sizzle vigorously. The blood should only thicken, not clot. After that, turn off the stove.
- Prepare gauze, fold it into 3-4 layers, line a kitchen fine-grained sieve with a cloth. Move the blood here, let the excess fluid drain. While this is happening, prepare the garlic and pass through a press.
- Chop the salo into cubes, chop with a combine. Mix the cloves with bacon to the blood, load the ingredients into a meat grinder and scroll several times. Enter the cream, after bringing it to room temperature.
- Prepare the intestines, tie the tip, fill with minced meat. Send to boiling water, boil for about 25 minutes. At the end of the manipulations, you can additionally bake the delicacy in the oven.
- lard (can be replaced with pork fat) - 0.5 kg.
- pork blood - 1 l.
- vinegar - 30 ml.
- cream - 0.2 l.
- onion - 2 pcs.
- buckwheat (boiled) - 350-400 gr.
- pork meat - 0.35 kg.
- Chop pork fat, clean from crusts. Send the chopped pieces to the pan and fry until fat is obtained. Take out large pieces. Now finely chop the onions, fry in lard until golden brown.
- Cool the ingredients, skip the onion along with lard through a combine or meat grinder. Beat the blood if it has a heterogeneous consistency. Combine with vinegar and whisk again.
- Mix blood with meat ingredients, already boiled buckwheat, cream at room temperature. Stir, the composition will turn out to be liquid, do not be alarmed.
- Season the ingredients with your favorite seasonings to taste. Muscat, cloves, coriander are perfectly included in black pudding. Salt, pack in the intestines. Boil in boiling water for 45-60 minutes. Increase the soak time if necessary.
Mushroom blood sausage
- dried chanterelles - 120 gr.
- blood - 2 liters.
- garlic - 1 head
- salt - to taste
- lard - 420 gr.
- chicken eggs - 3 pcs.
- Pour the mushrooms with a sufficient amount of water at room temperature. Raw materials should be infused for about 3-4 hours. After that, the product should be boiled in the same liquid. Give the procedure about a third of an hour. Take out the mushrooms, save the broth.
- Take the fat and get rid of the skin. Pass the raw material through a meat grinder, then fry in a pan for about 10-12 minutes. In separate bowls, chop mushrooms and peeled garlic cloves. To achieve more flavor, mushrooms can also be fried a little.
- Combine blood, salt and garlic in a convenient cup. Mix ingredients thoroughly. Next, whisk in a container chicken eggs using a whisk. After that, combine all the components and add a small amount of ground black pepper, nutmeg and coriander.
- Next, pour 250 ml into the finished thick. mushroom broth. Mix the mince well. After that, you can start the shell. Prepared sausages should be boiled in water for half an hour. After cooling, you can eat.
Sausage with rice
- raw rice - 500 gr.
- blood - 2.4 kg.
- peritoneum - 0.5 kg.
- eggs - 5 pcs.
- onion - 450 gr.
- milk - 0.5 l.
- spices - to taste
- Boil the rice in the usual way in salted water. Throw in a colander and forget for a while. Pass the peritoneum through food processor or meat grinder. Fry the product in a pan for 5 minutes.
- Chop the onion into cubes. Send the vegetable to the fat and fry the ingredients together. Wait for the transparency of the onion. Cool down. In parallel, beat the chicken eggs, add milk and all the necessary spices. Achieve product uniformity.
- Mix all the ingredients for making sausage in a bowl. You can add a small amount of fresh garlic to taste. Submit minced meat cold, wait at least 1 hour. Fill the shell with the finished product. Tie up the ends and pierce the intestines with a needle.
- Keep in mind that it is forbidden to stuff the shell tightly; during the cooking process, the cereal will swell a little. Boil the sausage classical technology. After that, it can also be baked in the oven.
Cooking blood sausage is quite simple, it is important to follow simple tips. In addition, the product is considered quite useful. Therefore, it is recommended to regularly pamper your household with such a delicacy. Try to purchase products from trusted suppliers. Such components must be completely natural and fresh.
Video: how to cook blood
Most types of sausages are made primarily from meat. Of course, various additives rely on it (the same spices at least), but the main component is still pork (beef, horse meat, chicken, etc.). Another thing is blood sausage. It, of course, also includes minced meat, but the main ingredient in it is still blood. Various recipes There are blood sausages in almost all countries. Somewhere the "liquid component" should be bovine, somewhere - sheep, somewhere - pork, but it is everywhere. And if earlier homemade blood sausage was available only to those who kept livestock on the farm, now it is quite possible to purchase all the components and cook this dish with your own hands.
Fighting Prejudice
Some people are skeptical about this dish. Say, since there is blood in it, then those who eat it are almost vampires. However, the long history of the existence of such sausages and the variety of recipes make such a point of view simply ridiculous. In addition to the amazing taste of these products, they are also very useful for humans. Blood is a life-giving substance, and sausage from it helps to improve blood formation due to the incredible amount of vitamins and iron that it contains. Not without reason, doctors strongly recommend that pregnant women (and those ladies who are going to conceive a child) and people who have undergone chemotherapy eat it. So it would be wise to cast aside any prejudice if black pudding has ever given you one.
Who will have to give up blood
She has practically no contraindications, except for being overweight. Yet black pudding is highly nutritious, and can further increase this excess. The only thing you need to be extremely careful about: if you have blood sausage planned for dinner (at home you want to make it yourself), then the animals whose body parts will be used in the preparation of the product must be absolutely healthy. So buy better everything you need in proven places controlled by the sanitary service, and not in spontaneous markets.
Subtleties of cooking
First of all, the most important thing is the ingredients. Purchased intestines can be cleaned; even if this is the case, they must be thoroughly washed, and then soaked for a couple of hours in salt water. But sometimes there are also unpeeled offal. In this case, they will have to be carefully turned out and the inner film removed with a non-sharp object. The second important component is blood. If you managed to get fresh, immediately after slaughter, salt it so that it does not curl. Before stuffing, the blood must be filtered, and the clots are rubbed through a colander or turned through a meat grinder.
Now about the technology of "stuffing" minced meat into the gut. Many meat grinders have special attachments for sausages. If you don’t have such a device, build yourself a watering can from a plastic bottle: cut off the neck with half the volume of the bottle and attach one end of the intestine to it. You can push the stuffing with a fork handle or a pusher. It is not worth stuffing too tightly - during the heat treatment, too tight sausages can burst.
And the last thing: blood sausage at the end of cooking is either fried or boiled. In any case, it must be pierced with a needle in several places so that steam comes out.
Krovyanka without porridge
This is the most simple recipe. Unsalted pork fat (one and a half kilos) is taken, the skin is cut off from it, and it is finely chopped or ground. 5 cloves of garlic are crushed, mixed with bacon, three liters of blood and a glass of cognac (quality vermouth, sherry or Madeira will also do). The filling is flavored with salt and spices (any pepper, nutmeg, cumin, cloves - whatever you want). One end of the intestine is tightly tied with a thread, through the other the black pudding is filled with minced meat. A large container (basin, pan, bucket) is placed on the fire, warm water is poured into it - and on the fire. After boiling, your homemade blood sausage will cook for half an hour. The finished product is carefully removed and cooled. You can eat!
Blood sausage with barley
Most often, a blood drop is prepared with any cereals. Barley and buckwheat are the most popular in our area, followed by rice. If you chose pearl barley, then it should be washed in the amount of 1 kilogram and boiled in salted water until soft, but so that it remains crumbly. About half a kilo of smoked bacon is cut, about 6 onions are chopped, everything is mixed with porridge and seasoned with spices. Such a recipe for black pudding is especially successful if it is supplemented with marjoram or oregano in addition to the usual seasonings. When the porridge has cooled, one and a half liters of blood are poured into it, and everything is kneaded. The intestines are stuffed with minced meat, and the tied sausages are boiled for 10 minutes in salt water. Before serving, they should be fried in the oven or in a pan.
Stuffing with buckwheat
The preparation that this black pudding recipe offers is quite different from previous version. A glass of cereal is poured with boiling water for a quarter of an hour. At this time, 300 g of meat (most often pork is taken) and 200 g of fresh fat are cut into medium-sized pieces, salted, peppered and browned. A liter of blood is carefully poured into the prepared base, strained cereals are poured in, the filling is kneaded until the blood thickens. At the end, an incomplete glass of milk is added - and again the contents of the pan are mixed. When the minced meat has cooled, the intestines are stuffed with it and securely tied. Blood sausage with buckwheat is not boiled: it is laid out in a pan and fried on both sides.
Prepare the necessary ingredients. Peel the fat skin very carefully, for this you need to moisten the skin with warm water and scrape with a knife, then rinse and scrape again. Repeat this procedure 5-7 times. The skin on the fat should be perfectly clean. Then pour the fat with the skin on with water and put on fire. After boiling, reduce the heat to a minimum and continue to cook for 1 hour.
Then mince the peeled onions and garlic through a meat grinder and add to the lard.
Mix the resulting mass.
Until ready to boil buckwheat. It is necessary to ensure that the buckwheat does not boil, but remains crumbly.
Combine the cooled buckwheat with lard.
Pour blood into a deep bowl. Use a strainer to collect blood and fat clots. Pour buckwheat with bacon into the blood, add salt to taste. Remember that blood is salty! Mix the whole mass - the filling for the sausage is ready.
You can put the nozzle on the meat grinder and fill the intestines with minced meat using a meat grinder. You can fill the gut with minced meat without using a meat grinder, for this you need to hold the nozzle with the gut put on it with one hand, slightly lifting it above the table, and fill the shell with minced meat with the other hand. Since minced meat is not as dense as meat, it passes easily. When the entire shell is full, tie the other end of the intestine with a thread.
On the entire surface of the sausage, make 7-10 punctures with a needle (so that the air comes out), lower it into boiling water and cook for 15 minutes (from the moment of boiling) over low heat.
This time will be enough for the blood to boil.
Then put the black pudding on a baking sheet (if desired, you can grease it with oil), grease the sausage with vegetable or butter and bake in a preheated oven for 15 minutes at a temperature of 170 degrees.
Incredibly tasty, juicy and tender blood sausage with buckwheat is obtained at home.
- 1.5 liters of blood (pork);
- 0.7 kg soft fat(without skin);
- 2-3 fresh eggs;
- 1 onion;
- 4-5 cloves of garlic;
- 350 gr. crumbly buckwheat porridge;
- 150 ml cow's milk;
- Salt, pepper to taste;
- Intestines for stuffing.
- Preparation time: 00:50
- Cooking time: 00:20
- Servings: 12
- Complexity: complex
Cooking
Krovyanka with buckwheat at home is prepared from pork, calf or bovine blood. If you have your own farm, then fresh blood is collected when the animal is slaughtered. City dwellers can buy fresh, frozen, or powdered blood.
- First, we sort, wash, boil buckwheat until cooked. The porridge should be crumbly.
- We clean the onion, finely cut it into cubes, fry in a pan with vegetable oil to light gold. Pour the fried onion to the buckwheat, mix.
- We clean the garlic cloves, pass them through a press. We cut off the skin from the fat, and cut the flesh into small even cubes. We also add the prepared ingredients to the buckwheat, mix.
- We filter the blood from clots, add spices, stir.
- Break the eggs, beat them with a fork, add milk. Pour the resulting mixture into the minced meat, mix thoroughly.
- Pour the shells with salt water for half an hour. Then we carefully clean them, rinse them with running water, cut them into meter-long pieces.
- We fill the shells with minced meat through a special nozzle for a meat grinder (without a knife and a grate). You can also put the end of the intestine on a funnel from a cut plastic bottle. Before filling the intestine, we tightly tie one end with a strong thread.
It is impossible to fill the intestine very tightly with minced meat, otherwise it may burst during heat treatment.
- We also tie the second edge of the sausage with a thread. Manually evenly distribute the filling throughout the intestine.
- We collect water in a capacious saucepan, lay sausages there, folding them in a spiral. After the water boils, we cook the blood at a slow boil for about a quarter of an hour.
- We take out sausages from boiling water, put them on paper towels, carefully dry their surface.
- We spread the blood drop with buckwheat at home in a round shape with sides, grease a little with lard, bake for 20 minutes in the oven at 170 degrees.
Blood sausage, commonly called blood sausage, is very satisfying, tasty and nutritious dish from offal. The first mention of it was found in ancient manuscripts of Athens. Now this dish is common in Russia, Ukraine and Belarus. It is not only tasty, but also quite economical, because. by-products are always cheaper than meat, but their nutritional value is often higher than that of selected meat. Krovyanka is a very fatty dish, so cereals are often added to the composition: rice, semolina, buckwheat and others. This article will talk about how blood is prepared at home with and provide detailed video cooking process.
Krovyanka has long entered into traditional menu each Ukrainian family, so each hostess has her own family recipe blood drops. Traditionally, after the slaughter of the pig, the blood was carefully collected and blood was prepared. It was served to the guests for the holiday. And until that moment, the sausage was stored in containers filled with lard (melted pork fat). Here is one of the recipes for making blood with buckwheat and pork cheek. 
Number of servings: 8-10.
Cooking time: 1 hour.
Ingredients:
- 150 gr. buckwheat kernels;
- 1.5 m of pork casings;
- 1.5 liters of fresh blood;
- 300 gr. cheeks;
- 3 tsp salts;
- 100 ml fresh milk (2.6%);
- 2 tsp freshly ground black pepper;
- 3 garlic cloves.
Cooking process:
- We start cooking sausages by preparing fresh intestines for stuffing. We clean, wash them in running water. Pour for half an hour with some water with table vinegar or lemon juice. An acidic environment will kill all microorganisms, as well as get rid of an unpleasant odor.
Soda solution is also often used to treat the intestines: 4 tbsp. baking soda for 1 liter of water.
- Then, cutting the intestines into meter-long pieces, we wash them with a stream of water. We clean the “messel” with the remnants of fat from the outside - a thin string with a thin layer of intestinal fat, running along the entire surface of the intestine. Using a pin or stick, we turn all the intestines on the other side. We clean off the entire layer of interior fat, which is all saturated with an unpleasant odor. Rinse again, the shell is ready.
- We rinse the cheek, separate the meat from the fat. We cut both products separately into small pieces. Transfer the fat to the heated skillet. We fry it, stirring often, until the first fat is rendered. After 5 minutes, add the meat, fry until golden brown. Drain a little fat from the pan, it will come in handy for further cooking.
- We sort out the buckwheat groats, wash them, pour them into a refractory form, fill them with water to cover the groats on your finger. We put the porridge for 20 minutes in the oven, heated to 220 degrees. At the same time, we turn off the heating of the oven so that the buckwheat gradually steams out and does not burn.
- We spill the blood through a sieve, and grind the clots in a blender to a puree state.
- Mix blood with milk, season with salt and pepper. Then add the slightly cooled fried cheek. Here we add the garlic crushed through the garlic. At the end, lay the chilled buckwheat, mix the minced meat thoroughly.
- In any convenient way, we fill the intestines with minced meat, after tying the tip with a knot and securing it with an ordinary thread. We fill the intestines not very tightly, about 2/3 of the volume, so that the shell does not burst during cooking. We roll the sausages into rings.
- We put the drop in a saucepan with cold water and gradually heat the water until it boils. After boiling the water, cook the blood drop over low heat for 5-7 minutes. Transfer to a baking sheet lined with parchment paper and poke a few holes with a needle to release steam.
- Bake the sausage for half an hour in the oven. We set the initial temperature to 160 degrees and lower it by 10 degrees every 10 minutes. After the first 10 minutes of baking, we take out the baking sheet and grease the sausages with the pork fat left earlier.
- Ready blood with buckwheat is served hot or cold. Bon appetit everyone!
Video:
The tradition of eating food mixed with fresh blood came to us from ancient times. Some peoples still consider fresh animal blood to be an excellent rejuvenating agent, as well as a cure for many diseases.
Usually, to prepare sundae or black pudding at home, they use specially prepared chopped meat with the addition of fresh bovine, pork or calf blood.
But why is homemade black pudding so popular these days? This dish is very satisfying and has a peculiar palatability. But most importantly, it contains very useful material, which contribute to the treatment of certain ailments.
And this recipe describes in detail and step by step the important points of cooking sausages that will help a beginner do everything right and without mistakes: how to correctly observe the proportion, how to prepare the intestines for stuffing with minced meat, how to stuff the intestines correctly:
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