How to cook blood sausage at home. Blood sausage, home cooking recipes

It is not difficult to cook delicious blood sausage with buckwheat at home. The main thing here is correct recipe and fresh ingredients. This dish belongs to the traditional home kitchen and takes a place of honor next to others on a Christmas or holiday table.

Cooking principles

Fresh blood is considered the key element of the dish; it is used to make the filling for the sausage. The liquid is collected after the slaughter of the piglet so that the taste is not lost. The consistency of the blood is low due to the fact that during cooking it thickens and begins to curdle. And also buckwheat, various spices are added to the minced meat to enhance the taste of the product.

Mandatory components of the sausage are:

• Fresh finely chopped bacon.
• Meat.
• Leaver.
• Onion and garlic.

The fat content of the sausage depends on these ingredients, so it can be diluted with the addition of cereals. Some housewives experiment with millet and pearl barley, but the option with the addition of buckwheat is considered classic. It gives the product the grain and the desired firmness, you can taste the meat and enjoy the aroma of the added spices.

Adding nutmeg and cloves to a dish allows for a spicy and tasty meal. The piquancy is regulated by paprika or allspice. In cooking, there are more than twenty recipes for preparing this dish.

Homemade blood pot with buckwheat

The recipe is clear, but requires dividing work into stages... Prepare first necessary ingredients, then rinse the intestines under running water and turn them inside out. To make the work go faster, do it under running water. Then cut into pieces of 25-30 cm in length, peel off the remnants of the skin. A thin film should remain. To get rid of the specific taste, culinary experts advise to soak the workpiece in salted water for 2-3 hours. This will soften the intestines and remove the bitterness.

The second stage includes the preparation of minced meat. To do this, boil buckwheat in salted water so that it is hard and crumbly. Cut the bacon into medium or small cubes (depending on personal preferences) and add to the buckwheat, pour the mixture with blood (after passing it through the shallow sated so that there are no clots). Add spices to taste and press crushed garlic clove. To mix everything.

If you want the sausages to be light, you can add milk and semolina, this will dilute the consistency and give the product a light tone.

When the minced meat is ready, you can stuffing sausages... Do this gradually so that the film does not break and does not fill with a thick mixture. The main thing is to preserve the shape, if you make the sausage dense, then it may not be fried inside.

Then rewind the products with a rope and put the sausages in a pot of water, cook for no more than 20 minutes. Remove and bake in the oven for half an hour at 180 degrees. This will be enough to obtain a golden crisp sausage.

Lovely addition to homemade blood there will be black bread, mustard or spicy spices with tomato sauce.

The stages of cooking are simple, a novice cook can handle the job. The main thing is to carry out all the stages step by step, clearly following the instructions for implementation.

Lever recipe

For cooking, it is not enough just blood, so that the sausage is tasty and satisfying, you need to add lard and liver: lungs, kidneys, liver and other parts.

For homemade blood sausage you will need:

First you need to remove the skin from the bacon, cut it into small cubes and pass through a meat grinder with a medium mesh. Fry the resulting mass in a pan over low heat, so that whole cubes remain, no larger than a pea.

Add the onion, cut into small cubes, and fry well. Cool the resulting mixture. Then rinse the liver, chop it into medium squares and remove the veins and residual fat. Grind everything in a meat grinder.

Blend the blood with a blender so that the consistency is homogeneous and without lumps, add fried bacon, onion, liver. Pour a glass of milk and spices into the minced meat. It is advisable to add more salt, since the liver absorbs the spices, and if there are not enough of them, then the dish may taste bitter.

You need to start the sausages gradually and observe the density of the filling. This type of minced meat will be thick, so it is important to ensure that no lumps form or air bubbles enter. This can cause sausages to burst and lose their shape.

After the filling, every 12-15 centimeters, you need to carefully pierce the film with a needle so that excess juice and fat come out. Sausage prepared in this way will be dry and fragrant.

Cook the dish until fully cooked for about half an hour, then bake in the oven or in a frying pan to get golden brown... During frying, you can add nutmeg or spices to make the dish not only tasty and juicy, but also aromatic.

Meat sausage

This is one of the old recipes for making blood potatoes, which was used by the ancestors. except taste the product also has a supply of protein, trace elements and vitamins for the energetic functioning of the muscles. Therefore, athletes and people who lead an active lifestyle will find such food very useful.

For the recipe you need:

Boil pork, lungs and skin, mince to obtain homogeneous mass... Pour the boiled porridge with blood and stir so that the buckwheat is saturated and juicy. Add finely chopped and pre-fried onions, spices and spices to the minced meat and pour over the broth. Stir and refrigerate for several hours. This is necessary so that the fibers of meat and buckwheat are saturated with blood and soften.

Fill the prepared intestines with minced meat, cook for half an hour over medium heat, bake until tender in the oven.

Then rinse the cooked bloodworm in cold water and let cool. Blood sausage, cooked in this way, will not leave anyone indifferent, it can be cooked both with light and skin, and with ordinary meat.

Checking the freshness of the blood

The main ingredient in this dish is blood. Ideally, a blood pot is prepared on the meat of a pig that has just been slaughtered. But home tricks allow you to save quality and taste features blood for a long period. You can check how well the blood is preserved and whether it is necessary to use it to prepare blood pots at home with buckwheat.

Culinary secrets

The cost of dried blood is not high, one sachet may be enough to prepare several servings of homemade sausages.

So that the intestines do not lose their elasticity during storage, you can sprinkle with salt (dense enough so that it covers the entire surface of the film) and send it to the freezer. The shelf life there increases to several months.

As for ready-made sausages, they can be stored in the refrigerator for no more than 2 days. After the finished sausage has cooled down, it must be cut in several places so that it can be conveniently broken off in pieces, greased with vegetable oil so that the crust does not dry out and put in the refrigerator or freezer.

Sausages are served with different side dishes, but chopped wholemeal bread, grated horseradish or mustard sprinkle and herbs are considered the standard decoration for bloodworms.

I didn't think there are so many recipes on the Internet on how to cook blood sausage at home. I lost my grandmother's recipe, and it seemed that I could not find anything like it.

In fact, there are plenty of options. I chose a recipe with buckwheat and I will experiment. I hope everything works out.

I tried the recipes from the article more than once, instead of buckwheat I gave pearl barley. It turned out harder than with the original version, but almost indistinguishable by taste. I make blood drops regularly on the basis of dry blood, and it always turns out delicious.

I didn't even think that blood could be stored in a freezer, and that after that it would not lose quality and the ability to clot normally.

I don't like doing something out of blood. The recipe itself based on this is confusing. But I tried it several times in a restaurant and liked the dish itself. Juicy enough, if you choose the right spices - delicious.

I wonder if you can replace the blood with another ingredient, for example, broth? Or will it be different recipes and tastes? I would like to experiment, but I'm afraid of ruining the food. It's a shame if it doesn't work out.

I always prepare a blood pot from fresh blood and exactly the same meat. I don't understand how one can freeze or use dry powder. What kind of chemical sausage will be? My bloodstream turns out to be juicy, soft and literally melts in my mouth.

But I do for classic recipe using buckwheat porridge. By the way, to make it crumbly, I cook it in a special bag. It turns out delicious.

And the friend also adds carrots, sautéed in butter and a little caramelized, so that the aftertaste is sweet.

Blood sausage or blood sausage is a sausage made from blood. It sounds scary, but this dish has a lot of fans.

For cooking blood sausage at home, fresh pork, veal or bovine blood is usually used, the latter being preferable to veal blood, since it does not harden well during cooking.

Fresh blood collected during the slaughter of cattle, so that it does not coagulate, is vigorously stirred hot with a wooden stick (stick), winding threads of fibrin protein around it (it promotes blood clotting).

Deprived of fibrin blood - it is called defibrinated - is better preserved.

This blood is used to make blood sausage.

Salted blood (salt is added to the blood dish before beating) can be stored for some time in a cool place in a tightly sealed container.

To check if the blood is suitable for cooking sausage, shake it well and strain it through a sieve, and then pour a small amount of blood into the palm of your hand.

If, when the palm is moved, the blood spreads easily and evenly stains the palm, it is usable.

If the blood does not leave a red trace on the palm of your hand and shrinks as it moves, it has deteriorated.

Fresh defibrinated blood is stirred, salted (1 tbsp of salt is taken for 1 kg of blood) and taken out to a cold place or refrigerated for 1 hour.

While the blood is cooling, prepare the rest of the minced blood sausage ingredients.

Usually, for this they use meat trimmings from the neck and other parts, bacon and its skin, soft parts of the head and tendons.

Usually, about 500 g of trimmings are taken for 1 kg of blood.

The meat trimmings are finely chopped together with the fat, then boiled or fried, passed through a meat grinder and spices are added.

Often minced meat for blood sausage is cooked with porridge, usually with buckwheat, but this is not necessary.

Porridge can be different: rice, pearl barley, wheat or barley (blood, porridge and pork are taken in approximately equal parts).

Porridge is boiled and most often mixed with onions sautéed in fat.

Sometimes the tongue is added to the minced meat in a salted-boiled form, cut into thin strips.

The prepared minced meat is mixed with blood.

Before that, the blood is filtered through a colander or sieve lined with gauze.

If clots remain on the sieve, they are rubbed through it or passed through a meat grinder and also added to the minced meat.

The resulting mixture is loosely filled into pork or beef intestines (the cecum or bladder can also be used for this blood sausage) and the ends are tied with twine.

Prepared loaves are placed in a cauldron, poured with water and boiled at low boiling water for 1-3 hours, depending on the size of the sausages.

During the cooking process, the loaves are pierced in several places with a needle so that they do not burst.

Readiness is determined as follows: the sausage is taken out and 2-3 punctures are made deep.

If, when pressed, a light transparent juice flows out of the puncture, the sausage is ready, if the juice is bloody, the cooking must be continued.

The cooked sausage is removed from the cauldron, placed in a colander, and when the broth drains, it is cooled in a suspended state.

Instead of boiling blood sausage, you can bake it in the oven on a greased baking sheet.

Blood sausage is usually eaten cold, but it tastes good when fried.

Store blood sausage for a short time and always in the refrigerator.

Homemade Blood Sausage Recipes

Recipe for Polish Blood Sausage with Buckwheat Porridge

Ingredients:

• 1 kg of meat products (bacon skin, meat trimmings, heart, lungs)
• 2 cups fresh pork blood
• 1 kg of buckwheat
• 2 tbsp. l. salt
• 1/2 tsp ground black pepper
• 1/2 tsp ground allspice
• 1 tsp ground cardamom
• prepared pork intestines

How to make blood pot in Polish:

1. Boil meat products until tender, then discard in a colander and let the liquid drain.

2. Pour the sorted cereals with the broth obtained during cooking, taking 2 cups of broth for 1 glass of cereal, and cook the porridge almost until cooked. Then add the prepared blood to the porridge, mix and cook until tender.

3. Pass the cooled boiled meat products through a meat grinder, mix with porridge, add salt, spices and mix thoroughly or, even better, pass the mixture through a meat grinder again.

4. Stuff the intestines with the minced meat, tie their ends with twine and slightly pierce the sheath with a needle.

5. Cook the sausage in boiling water for 35-60 minutes, depending on the thickness of the sausage loaves.

This sausage is not subject to long-term storage.

Recipe for Ukrainian blood sausage with buckwheat porridge

Ingredients:

• 1.5 l fresh pork blood
• 500 g fresh bacon
• 300 g of meat
• 300 g buckwheat
• 1 egg
• 10 large pork intestines
• 1.5 tbsp. l. salt
• 1-1.5 tsp. ground black and allspice
• prepared pork intestines (casings)

Ukrainian way of making sausage from blood:

1. Pour the blood into a deep bowl.

2. Cut the meat and lard into small pieces and fry, add the pre-cooked buckwheat porridge, beat in a raw egg and mix everything with blood.

3. Season the mixture with salt, pepper and fill the prepared pork intestines, and tie the ends tightly with string.

4. Dip the sausage in boiling water and boil for 10-15 minutes. Pierce the sausage with a needle in several places during cooking. If no blood flows out, then the sausage is ready.

5. Remove the cooked sausage from the broth and cool in a suspended state.

They are usually served cold, but if you wish, you can lightly fry it in butter or lard before serving.

Blood sausage is 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 this can be done on the market, in the supermarket. Although it is still better - by acquaintance, in order to be sure of the quality of the product.

But in order for the blood to be richer and tastier, you need to put buckwheat... It is necessary to serve the sausage chilled, along with fresh vegetables.

Prepare the ingredients for making blood sausage with buckwheat at home.

Pork skins, together 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 procedure until the skin is completely clean.

Put the skins together with the bacon in a saucepan, add water and send to the fire.

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

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

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

Sort the buckwheat from debris and bad grains, add water and send to the fire.

Boil until tender. It's important not to digest! The groats should remain crumbly.

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

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

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

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 butter.

Bake the blood pot with buckwheat in the oven for 15 minutes at a temperature of 170 degrees. Instead of baking, you can bring the sausages to taste in a pan. To do this, you need to warm up the pan, pour in 2 tbsp. butter, 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 turn over to the other side and continue frying for 2-3 minutes.

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

Blood sausage with buckwheat is very appetizing, tasty and satisfying. Bon Appetit... Cook with love.

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

Composition and energy value of the product

Blood sausage, the benefits and harms of which are due to the high content of vitamins and minerals, 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 large amounts of sodium, phosphorus, calcium, magnesium, potassium, zinc, manganese and iron. Calorie content 100 grams of this product is 379 kcal.

Blood sausage: benefits

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

Blood sausage is rich in vitamins and minerals that support a healthy 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 engaged in hard physical labor. In addition, a high concentration of iron is present in the bloodstream, therefore it is advisable to include it in the menu of those who suffer from anemia. This product helps to improve the quality characteristics of erythrocytes, normalize metabolic processes and speed up wound healing.

Who should not use this product?

Like any other food, blood sausage, the benefits and harms of which are described in today's article, has several contraindications. It is high in calories, so it should be eliminated 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 workpieces 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 must be excluded from the diet of older people who are 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 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 preserve natural intestines with regular salt. The product sprinkled with it is placed in a hermetically sealed container and put into the refrigerator. The intestines stored in this way remain strong and elastic for several months.

Remaining blood can be removed to 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 brown crust, before sending it to the oven, its surface is greased with a small amount of butter.

Homemade bloodworm with buckwheat: a set of ingredients

The dish prepared according to the technology described below turns out to be very aromatic, 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 recipe for bloodworm 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 bacon.
• Four eggs.
• A pound of buckwheat.
• Ten meters of pork intestines.
• Half a liter of milk.

To make a truly delicious blood sausage at home, you need to make sure you have some salt, garlic and black pepper on hand. These ingredients will give the dish a pleasant aroma and taste. Plus, you need a small amount of fat. It is used for lubrication.

Process description

Before making homemade blood sausage, you need to fry the bacon. Cut it into small cubes, put it in a pan and heat it. When the lard is browned, it is combined with buckwheat and pork blood cooked until cooked. Drive into the total mass raw eggs and pour in milk. All are salted, pepper, seasoned with chopped garlic and mixed 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 bring to a boil. Brew blood sausage 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. The product is baked at two hundred degrees until golden brown. As a rule, the duration of this process does not exceed twenty minutes.

Blackberry with cream: list of products

Using this technology, you can relatively quickly make delicious homemade sausage... This recipe for bloodworm involves using simple, budget-friendly ingredients that you can buy at any store or market. For creating of this dish you will need:

• A liter of fresh blood.
• 350 grams of pork meat.
• A pound of lard.
• A couple of glasses of buckwheat porridge.
• Two heads of onions.
• A tablespoon of vinegar.
• Two hundred grams of cream.

Sequencing

At the initial stage, you should deal with lard. It is cut in large pieces and fried in a pan. The browned bacon is laid out in a separate container, and chopped onion is sent to the melted fat and fried.

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

Prepared intestines are stuffed with the formed sufficiently liquid mince, pierced and dipped in boiling water. After about 50 minutes, the blood cream and buckwheat are completely ready for use.

Blood sausage ingredients can be purchased on the market and prepared at home. This healthy food is prepared in many countries of our vast country, there are many recipes, for example, in Spain it is called Morsilla and they like to add there green onions or cooked with raisins, etc. The renowned famous Berlin blood sausage and many other types are prized, but I present common recipes that are most often prepared in Ukraine, Russia and Belarus.

How to make a classic blood sausage at home

This is the simplest and most time-tested recipe for consistently cooking blood sausage.

Components for a classic recipe

• blood - 1500 milliliters;
• lard - 400 grams;
• meat trimmings - 250 grams;
• milk - 1 glass;
• vinegar and salt - into the blood
• spices and seasonings - optional.

How to cook at home - step by step instructions

At home, you can use fresh, frozen, or dry blood to make blood sausage. Sausage made from fresh bovine or pork blood is better and tastier. 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 pot with a wide girth, stir, close the lid and refrigerate or on a cold floor.

Now we are preparing the minced meat. Meat trimmings, bacon fat, cut and mince. But, some cooks like to add meat products in a finely chopped form, but then you will 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 your taste.

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 to almost a boil and lower the sausage blanks. At the end of cooking, check the readiness by puncturing. If there are signs of juice with blood, then continue the cooking mode.

V this recipe it turns out more tender, due to the addition of semolina and cream to the minced meat, and now we read and remember how to cook it.

Ingredients

• pork 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 liking;
• intestinal shell.

How to cook step by step

Fresh pork lard, you can also add a little and salty, cut the lean meat into pieces. Peel the garlic and chop finely and pass everything through a meat grinder. Pour a little vinegar into the existing blood so that it does not curdle, stir in a circle and add chopped meat... Then you need to add semolina and cream. Mix and set aside for 20-30 minutes to swell the semolina.

Finally, season with salt and black pepper as preferred. Rinse the intestines with cold water, turn them over and clean the plaque well with a knife. Rinse, turn back, view, if there is impurity, then it is necessary to scrape off, rinse abundantly. I usually put on a tap, turn on the water and they rinse perfectly. After that, salt and put in the cold for two hours.

Next, tie one end of the intestine, and put the other on a nozzle that is connected to a meat grinder and pour the prepared blood mass through the loading device, leaving a little 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 bandage it according to the desired size.

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

Pull out the finished sausage using a convenient device, put it in a saucepan, cool. After cooling, wrap in edible paper and put in the refrigerator, and if it will be stored longer, then you need to fill it with melted fat. Remember blood sausage is a perishable food, so it should not be stored for a long time.

At home, you can cook blood sausage according to varied recipes, who like to add browned onions, but I like to cook with the addition of buckwheat. This combination is healthy and very tasty.

Ingredients

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

How to cook step by step

1. Prepare the intestines (as previously indicated).
2. Cook crumbly buckwheat porridge with water, salt and a little butter.
3. Onion chop and fry on vegetable oil to a golden color scheme.
4. Garlic, peel and chop finely.
5. Pass the bacon through a meat grinder or whoever likes it - 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 the spices and seasonings and mix by hand.
7. Tie one end of the intestine with food thread, and connect the other hole to replaceable mechanism mincers and skip everything into the sausage casing, leaving a little empty space.
8. Tie the other 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 it is necessary to monitor, pierce and turn over all the time. Cooking time will depend on the cooking technology and preparation of the incoming ingredients.

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

A set of products for homemade sausage in Ukrainian

• home blood from pork carcasses - 2 liters;
• milk - 1 glass;
• ready-made buckwheat porridge (crumbly) - 1.5-2 cups;
• liver and heart - one kilogram;
• fresh lard - 550 grams;
• onions - 2 pieces;
• seasonings - at the discretion;
• intestines in a purified form.

How to cook step by step

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 onions and fry until light color and pleasant smell.

Cut offal and lard into small pieces, lightly fry, then combine with sautéed onion. We bring it to taste.
Cooking crumbly porridge from buckwheat.

Add the prepared ingredients, milk, salt, allspice and bitter ground pepper to the blood, stir everything gently 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 a press for 2-3 hours.

Homemade blood sausage with mushrooms

If it so happens that you have everything for making homemade blood sausage, and even fresh or dried forest mushrooms, why not experiment with the assortment? But, remember, it must be cooked so much that you can eat it right away.

Components

• blood - 1 liter jar;
• dried mushrooms - 60-70 grams;
• lard - 250 grams;
• garlic - 5 cloves;
• egg - 2 pieces;
• condiments and spices - according to preference.

Prepare like this

1. Soak dry mushrooms in cold water and set aside for swelling for about 2.5-3 hours. Then cook for 20 minutes.
2. Cut off the skin from fresh bacon, cut it and pass it through a meat grinder with a grid with large holes. Transfer the mass to a frying 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 frying pan with the addition of vegetable oil.
4. Add the mushroom filling, cream, salt and separately whipped eggs to the blood, mix everything.
5. Finally, we bring to spicy taste by adding ground coriander, nutmeg and black pepper and fill the shells according to the above recommendations.
6. Sausage dressed in rings, cook for 30 minutes. Every 10 minutes we make punctures in different places.

Homemade blood sausage with rice

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

Components

• pork blood - a two-liter jar;
• Rice groats (medium size) - 1.5 cups;
• pork meat (not fatty) - 300 grams;
• lard - 350 grams;
• milk - two glasses;
• onion - 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.

Step by step instructions

1. Boil the rice in a large amount of water with the addition of salt, then put it on a sieve, season with butter and cool.
2. Chop the meat pulp, mince and fry for five minutes.
3. Chop the onions and fry them separately in vegetable oil, when the onions are fried separately, it turns out to be more aromatic.
4. Combine minced meat with onions, drive in eggs, milk and all the spices and mix for a long time.
5. Add boiled rice to the blood without clots, and the finished meat mixture, repeat the mixing and send it to a cold place.
6. We fill the intestines with minced meat, leaving free space (i.e. not tight), tie with twine.
7. Place in heated salted water and cook for about 45 minutes. Do not forget to pierce the sausage during cooking. Cool, grease and bake in the oven.

Tips for Cooking, Eating and Storing Blood Sausage

1. To prepare bloodworm at home, you need to take only fresh and proven raw materials.
2. When cooking, it is imperative 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. In order for the finished sausage to have a shiny appearance, it must be greased after cooking with vegetable oil.
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 with sausage, homemade adjika or another hot vegetable sauce.
6. To make the sausage appetizing and with a fried crust, you can fry it in a pan after boiling.
7. Store strictly in the refrigerator at a temperature of 0 to +8 C for two days.
   For longer storage, you need to place it in the freezer.