Homemade blood sausage according to Ukrainian recipe. Homemade blood sausage (blood sausage) - recipes. Homemade sausage recipe with soda added

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

To prepare blood sausage at home, fresh pork, veal or ox blood is usually used, the latter being preferable to veal blood because it hardens poorly when cooked.

Fresh blood collected during the slaughter of livestock, so that it does not clot, is hot and vigorously stirred with a wooden paddle (stick), threads of fibrin protein are wound around it (it promotes blood clotting).

Blood deprived of fibrin - it is called defibrinated - is better preserved.

This is the blood that is used to make blood sausage.

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

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

If, when you move your palm, the blood spreads easily and evenly stains the palm, it is suitable for consumption.

If the blood does not leave a red mark on the palm and seems to shrink when it moves, it has deteriorated.

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

While the blood cools, prepare the remaining ingredients for the blood sausage mince.

Usually, meat trimmings from the neck and other parts, lard and its skin, soft parts of the head and tendons are used for this.

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

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

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

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

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

Sometimes salted and boiled tongue, cut into thin strips, is added to the minced meat.

The prepared minced meat is mixed with blood.

Before this, 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 with large pork or beef intestines (a cecum or bladder can also be used for this blood sausage) and the ends are tied with twine.

The prepared loaves are placed in a cauldron, filled 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: remove the sausage and make 2-3 punctures deep.

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

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

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

Blood sausage is usually eaten cold, but it is also delicious fried.

Blood sausage is not stored for long and must be stored in the refrigerator.

Homemade blood sausage recipes

Recipe for Polish blood sausage with buckwheat porridge

Ingredients:

• 1 kg of meat products (fat skin, meat trimmings, heart, lungs)
• 2 cups fresh pork blood
• 1 kg 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 in Polish:

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

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

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 the meat grinder again.

4. Stuff the intestines with the prepared minced meat, tie their ends with twine and lightly pierce the shell with a needle.

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

This sausage cannot be stored for long periods of time.

Recipe for Ukrainian blood sausage with buckwheat porridge

Ingredients:

• 1.5 liters fresh pork blood
• 500 g fresh lard
• 300 g 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 method of preparing blood sausage:

1. Pour the blood into a deep bowl.

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

3. Salt the mixture, pepper and fill the prepared pork intestines, and tie their ends tightly with thread.

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

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

The bloodsucker is usually served cold, but if you wish, you can lightly fry it in butter or lard before serving.

Calories: Not specified
Cooking time: Not indicated

It is quite possible to prepare blood sausage at home, especially if you have our step by step recipe with photo. Another thing is that this is a rather specific process, which not everyone can withstand - because of pig blood. If you have enough fortitude and want to really surprise your family... delicious blood– then we will be happy to help you with this.
We use only fresh meat and lard for blood sausages: thawed products will not make the sausage so juicy and flavorful. Add salt carefully: blood is salty, so don’t add the whole amount at once. If the intestines are of a different size, you will need more or less of them accordingly.
This recipe tells you how to cook blood sausage in the oven, but you can also cook it in the oven. As for the grill, it seems to me that it is not entirely suitable; for a picnic, it is better to use the recipe.

Ingredients:
- 1.5 liters of pork blood;
- 0.5 kg of fresh lard;
- 350-400 g pork pulp;
- 1 liter of crumbly buckwheat porridge (240 g of cereal);
- 1 teaspoon ground black pepper;
- 2 teaspoons salt (approximately);
- 1 teaspoon bay leaf powder (optional);
- 2 m of intestines with a diameter of 7-8 cm.

Recipe with photos step by step:

First of all, you should cook the buckwheat porridge. Since we use it cold, you can cook it the day before. The porridge must be boiled. We sort out the buckwheat and wash it in several waters. Bring 0.5 liters of water to a boil, add a little salt and pour in the buckwheat. Bring to a boil, carefully skim off the foam. Place the pan with buckwheat on the divider, on low heat and cover with a lid. Without opening the lid, without stirring, cook the porridge for 15 minutes. Then we wrap the pan with porridge in a blanket and leave for 1 hour. Buckwheat for blood sausages is ready.




Rinse the meat and lard with cold water and dry with a paper towel.
Coarsely chop half the lard and pass it through a meat grinder - a grid with large holes. Cut the second half of the lard into small cubes.




We also cut the meat into small cubes.




Fry the lard, passed through a meat grinder, over low heat until it turns into lard, but do not bring it to dry cracklings - they should remain soft, light (not golden in color).






We also place the chopped lard in a frying pan, melt it for 2-3 minutes, then add the meat and stir. Fry the meat with lard over low heat for 25-30 minutes, also not until the cracklings become dry. Add a little salt to the meat. You can fry meat and lard at the same time as twisted lard, but this will require a very large frying pan. It’s more convenient to do this at the same time, but in 2 frying pans.




Strain the pork blood through a sieve. We pass the remaining clots (they are necessarily formed during the slaughter of animals) through a meat grinder or, if there are only a few of them, grind them with a blender.




Place buckwheat porridge in a large bowl or wide pan, cool the meat and lard slightly so that the blood does not clot, and then add it to the pan.




Add blood and mix. We put black ground pepper, Bay leaf in powder, mix and taste for salt. It is impossible to accurately indicate the amount of salt - it depends on the degree of salinity of the blood. We finally bring the sausage mixture to taste.






Now let's stuff the intestines. You can use pork or beef intestines for blood sausages, there is no difference. The main requirement is that the intestines must be well cleaned and odorless. We wash them in cold water.




We tie one end of the intestine securely with thread, making several strong knots.
We fill the intestine with blood mass. If the intestines are larger in diameter, the filling process occurs quickly: we scoop out the blood mixture with a cup and pour it into the intestine, holding it open with our hands. While filling the intestines, constantly stir the sausage mixture so that the buckwheat does not settle to the bottom and the sausage turns out homogeneous.
If the intestines are smaller in diameter, it will take longer to fill it. You may have to use a spoon or ladle. We do not stuff the intestines too tightly: during baking, the volume of the sausage increases significantly. Also, leave about 3-4 cm unfilled at the end of the intestines to ensure that the intestines do not burst.
Line a baking sheet with parchment, which we grease with vegetable oil or lard. Place the filled blood sausages loosely so that the ends do not touch (this can also lead to cracking of the blood sausage).




Place the baking sheet with sausages in an oven preheated to 130 degrees C and bake for 15 minutes. Then we pierce the sausage after 7-10 cm to allow steam to escape, increase the temperature to 150 degrees C and bake for another 15 minutes. Remove the baking sheet with the bloodstains from the oven and carefully turn them over. The blood vessels are very hot, so be sure to use napkins to avoid burning your hands. We prick the sausage after about 15 cm. Be careful: melted fat may trickle out through the hole.




Place the baking sheet with the blood in the oven again and bake for another 15 minutes. The time depends on the diameter of the intestines and may vary slightly. The finished sausage becomes a beautiful dark, almost black color; if you pierce it with a toothpick, there is no trace of blood left on it.




Cool the finished sausage a little, then you can take a sample.




Bon appetit!
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Krovyankais a sausage based on the blood of animals, calves, bulls or pigs (purified from coagulated blood). Often such sausage is prepared in Ukraine, but other nations also borrowed the recipe and use it. The ingredients of this sausage may scare away many people, but those who truly appreciate the taste of homemade sausage never stop preparing it.

Bloodwort. RECIPE.

Many people prepare blood milk in different ways, some use lard as one of the ingredients, other cereals, so don’t look for it original recipe, because it doesn't exist. Let's prepare all the ingredients for our blood sausage:

Pork blood, 1l.

Fresh milk, 1 tbsp.

Boiled buckwheat, 2 tbsp.

Boiled liver.

Pork lard, 200g.

Onion, 1 pc.

Seasonings, salt.

Prepared pork intestines.

Let's start our preparation!

How to make blood sausage?

1. First of all, we will deal with lard; it should be peeled and passed through a meat grinder. The nozzle can be taken as large as possible. After the meat grinder, transfer the lard to a frying pan and fry for 10-15 minutes.

2. While the lard is being fried, pass the onion through a meat grinder and add it to the lard. Fry the mixture for another 5-7 minutes and turn off the heat.

3. Now let's take on the liver. We used liver, lungs, kidneys and heart, about 150 grams of each ingredient. Cut the liver into small pieces, and also pass it through a meat grinder.

4. The blood mass needs to be made homogeneous; for this we use a blender. Stir until smooth.

5. In a large deep bowl, mix all the prepared ingredients: lard, onion, buckwheat, blood, liver, as well as salt and seasonings. At this stage, it is important to monitor the temperature of the mass; if it exceeds room temperature, the blood may clot.

6. Let's prepare the intestines. Before using them for sausage, they should be cleaned and washed, and also soaked in a weak solution of potassium permanganate and vinegar for 3-4 hours. We tie the prepared intestines with a thread on one side.

7. Now we can fill them with the prepared minced meat. Since the minced meat is liquid, it is best to fill the intestines with it using a cup, and you do not need to fill it very tightly. Don't forget to tie them on the other side.

8. Rinse them under running water and place them on a greased baking sheet with high sides. You need to fry the sausage in the oven at a temperature of 200 degrees for 30 minutes. During the frying process, it should be pierced with a needle.

• 1.5 liters of blood (pork);
• 0.7 kg of soft lard (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
• Number of servings: 12
• Complexity: complex

Preparation

Blood soup with buckwheat is prepared at home from pork, veal or bovine blood. If you have your own farm, then fresh blood is collected when the animal is slaughtered. City residents can buy fresh, frozen or powdered blood.

1. First we sort, wash, boil until tender. buckwheat. The porridge should turn out crumbly.
2. Peel the onion, finely chop it into cubes, fry in a frying pan with vegetable oil until lightly golden. Add the fried onions to the buckwheat and mix.
3. We peel the garlic cloves and pass them through a press. We cut off the skin from the lard and cut the pulp into small even cubes. We also add the prepared ingredients to the buckwheat and mix.
4. Strain the blood from the clots, add spices, stir.
5. Break the eggs, beat them with a fork, add milk. Pour the resulting mixture into the minced meat, mix thoroughly.
6. Soak the shells in salted water for half an hour. Then we clean them thoroughly, rinse them with running water, and cut them into meter-long pieces.
7. We fill the shells with minced meat through a special attachment for a meat grinder (without a knife or grate). You can also put the end of the intestine on a funnel from a cut-off plastic bottle. Before filling the intestine, tie one end tightly with a strong thread.
   

   You cannot fill the intestine very tightly with minced meat, otherwise it may burst during heat treatment.

8. We also tie the second edge of the sausage with thread. Manually distribute the filling evenly throughout the entire intestine.
9. Fill a large saucepan with water and place the sausages there, rolling them in a spiral. After the water boils, cook the bloodsucker at a low simmer for about a quarter of an hour.
10. We take the sausages out of the boiling water, place them on paper towels, and dry their surface thoroughly.
11. We spread the blood with buckwheat at home in round shape with sides, grease a little with lard, bake for 20 minutes in the oven at 170 degrees.

Blood sausage, popularly called blood sausage, is very filling, tasty and nutritious dish from offal. The first mentions of it were 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... offal always costs less than meat, but at the same time nutritional value they are often higher than that of selected meat. Blood soup is a very fatty dish, so cereals are often added to the composition: rice, semolina, buckwheat, etc. This article will talk about how blood is prepared at home with and we will provide detailed video cooking process.

Krovyanka has long been included in the traditional menu of every Ukrainian family, so every housewife has her own family recipe bloodstains. Traditionally, after the pig was slaughtered, the blood was carefully collected and a blood sample was prepared. It was served to guests for the holiday. Until that moment, the sausage was stored in containers filled with lard (melted pork fat). Here is one recipe for making blood milk with buckwheat and pork cheek.

Number of servings: 8-10.

Cooking time: 1 hour.

Ingredients:

• 150 gr. buckwheat;
• 1.5 m 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:

1. We start preparing sausage by preparing fresh intestines for stuffing. We clean and rinse them in running water. Pour water with table vinegar or lemon juice for half an hour. The acidic environment will kill all microorganisms and also get rid of the unpleasant odor.
   

   A soda solution is also often used to treat intestines: 4 tbsp. baking soda per 1 liter of water.

2. Then, having cut the intestines into meter-long pieces, we rinse them with a stream of water. We clean the outer side of the “spray” with the remaining fat - a thin string with a thin layer of intestinal fat, running along the entire surface of the intestine. Using a pin or stick, turn all the intestines over to the other side. We clean off the entire layer of interior fat, which is completely saturated with an unpleasant odor. We rinse again, the shell is ready.
3. We rinse the cheek and separate the meat from the fat. Cut both products separately into small pieces. Transfer the lard to a heated frying pan. Fry it, stirring often, until the first fat has rendered out. After 5 minutes, add the meat and fry until golden brown. Drain some fat from the pan; it will be useful for further cooking.
4. We sort out the buckwheat, rinse it, pour it into a fireproof form, pour in some water to cover the grain with a fingertip. Place the porridge in the oven for 20 minutes, preheated to 220 degrees. At the same time, turn off the oven heating so that the buckwheat gradually steams and does not burn.
5. We pour the blood through a sieve, and grind the clots in a blender until pureed.
6. Mix blood with milk, season with salt and pepper. Then add the slightly cooled fried cheek. Add garlic minced through a garlic press to this. At the end, add chilled buckwheat and mix the minced meat thoroughly.
7. We stuff the intestines with minced meat in any convenient way, after tying the tip with a knot and securing it with regular thread. We fill the intestines not very tightly, about 2/3 of the volume, so that the shell does not burst during cooking. Roll the sausages into rings.
8. Place the blood in a saucepan with cold water and gradually heat the water until it boils. After the water boils, cook the bloodsucker over low heat for 5-7 minutes. Transfer to a baking sheet with parchment paper, make several punctures with a needle to allow steam to escape.
9. Bake the sausage for half an hour in the oven. Set the initial temperature to 160 degrees and reduce it by 10 degrees every 10 minutes. After the first 10 minutes of baking, take out the baking sheet and grease the sausages with the pork fat that was left earlier.
10. The finished blood with buckwheat is served hot or cold. Bon appetit everyone!

Video:

Ingredients for blood sausage can be purchased at 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 it there green onions or prepared with the addition of raisins, etc. The famous 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 cook blood sausage at home according to the classic recipe

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

Ingredients for the classic recipe

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

How to cook at home - step by step instructions

At home, you can use fresh, frozen or dried blood when preparing 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 pan with a wide girth, stir, cover and place in the refrigerator or on a cold floor.

Now let's prepare the minced meat. Meat trimmings, lard, cut into pieces and pass through a meat grinder. But, some cooks meat products They like to add it finely chopped, but then you have to cook it longer. After 60 minutes, take out the cooled blood, strain through a sieve and mix with ready-made filling and milk. As for spices and seasonings, it's a matter of 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.
Pour water into a thick-walled wide cauldron, add salt, heat almost to a boil and lower the sausage pieces. At the end of cooking, check readiness by pricking. If there are signs of juice with blood, then continue the cooking mode.

IN 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 cup;
• cream or milk - 250 milliliters;
• garlic - 1 head;
• wine vinegar - one teaspoon;
• salt and pepper - to your taste;
• kishoshell.

How to cook step by step

Fresh pork lard, you can also add a little salt, cut the 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 inject chopped 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 ground black pepper if desired. Rinse the intestines with cold water, turn them out on the other side and thoroughly clean any plaque with a knife. Rinse, turn inside out, inspect, if there is impurity, then scrape off and rinse thoroughly. I usually put them on the tap, turn on the water and they wash out perfectly. Then add salt and refrigerate 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 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 to the required size.

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

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

You can prepare blood sausage at home using various recipes, some people like to add sautéed 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 directed earlier).
2. Cook crumbly buckwheat porridge with water, salt and a little butter.
3. Chop onions and fry on vegetable oil until golden brown.
4. Garlic, peel and finely chop.
5. Pass the lard 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, 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 strings, and connect the second hole to the replaceable mechanism of the meat grinder and pass everything into the sausage casing, leaving a little empty space.
8. Tie the other side with strong threads so that there is a ring. This will make it convenient to turn the sausage from one side to the other when cooking.
9. Add salt to hot water, lower the sausage and cook over low heat, but at the same time you need to keep an eye on it, pierce it and turn it over. Cooking time will depend on the cooking technology and preparation of the incoming ingredients.

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

Set of products for homemade sausage in Ukrainian

• homemade blood from a pork carcass - 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 your discretion;
• intestines in purified form.

How to cook step by step

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

Cut the offal and lard into small pieces, lightly fry, then combine with sautéed onions. Bring it to taste.
We prepare crumbly porridge from buckwheat.

Add the prepared ingredients, milk, salt, allspice and hot pepper to the blood, carefully stir everything until smooth.

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

Homemade blood sausage with mushrooms

If it turns out that you have everything you need to make homemade blood sausage, and even wild fresh or dried mushrooms, then why not experiment for a variety? But remember, you need to cook enough of it to eat it right away.

Components

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

Prepare like this

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

Homemade blood sausage with rice

If you don’t like blood sausage with buckwheat or semolina, you can cook it with the addition of rice, it will be more delicate in taste.

Components

• pork blood - 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 seasoning 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 added salt, then put it in a sieve and season butter and cool.
2. Chop 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 becomes more aromatic.
4. Combine the minced meat with onions, add eggs, milk and all the spices and mix for a long time.
5. Add boiled rice and the prepared meat mixture to the blood without clots, repeat mixing and send to a cold place.
6. Fill the intestines with minced meat, leaving free space (i.e. not tightly), tie with twine.
7. Place in heated salted water and cook for about 45 minutes. During cooking, do not forget to pierce the sausage. Cool, grease and bake in the oven.

Tips for preparing, eating and storing blood sausage

1. To prepare blood water 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 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 porridge, since it is a heavy food - everything is good in moderation.
5. It is good to serve mustard, horseradish, homemade adjika or other vegetable hot sauce.
6. To make the sausage appetizing and with a crispy crust, after cooking it can be fried in a frying pan.
7. Store strictly in the refrigerator at a temperature of 0 to +8 C for two days.
   For more long-term storage you need to place it in the freezer.