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Homemade black pudding (blood pudding) - recipes. Dishes from blood. A selection of recipes

Homemade black pudding (blood pudding) - recipes. Dishes from blood. A selection of recipes

19.10.2019

Blood sausage, also called black pudding, is a product whose main ingredient is the blood of domestic animals, such as pig, bovine or calf. Other products are also added to minced blood, including lard, cereals, onions and various spices. After reviewing the various options for cooking sausages, everyone will find the best recipe for themselves.

Basic cooking rules

There are many recipes for making blood sausage, but in any case, the following rules must be taken into account:

The blood flowing from the vessels of freshly slaughtered cattle contains many microformations. They arise as a result of blood coagulation in a natural way under the influence of fibrin. To remove these formations, the blood must be beaten with a special panicle. Immediately before use, it also needs to be filtered through a fine mesh sieve.
Homemade black pudding is stuffed in the small or large intestine (stomach). For these purposes, it is impossible to use artificial shells. To prepare the intestines, they need to be cut to 1 m, and then rinsed in clean water and turned inside out. Next, the intestines should be rubbed with salt in order to remove mucus. This must be done carefully so as not to tear the shell. To remove a specific smell, the treated intestines should be soaked for a day in a solution of vinegar, lemon juice or a decoction of citrus peel.
In order to check the integrity of the intestine before cooking sausages, you can draw water into it and tie the ends with threads. If water does not leak anywhere, then the shell is intact and fully usable.
To fill the intestines, a special tubular nozzle for a meat grinder is used. If one is not at hand, you can use a funnel with a wide tip or a cut bottle. Minced blood has a liquid consistency, so it easily passes through a small hole. As soon as the intestines are stuffed, their ends must be tied with threads.
The stuffed sausages need to be pierced with a needle in several places in order to release the trapped air, and after that they are subjected to heat treatment. If you ignore this recommendation, then in the process of boiling, baking or frying, the product may burst. It is recommended to simply boil the stuffed sausages and put them in the refrigerator. They need to be prepared in portions immediately before serving.

Classic recipe

This is considered the simplest sausage recipe without the addition of cereals.

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

Cooking method:

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

It is worth noting that in France the recipe for blood sausages with sour apples is considered a classic. How they are prepared, find out from the video:

Recipe for sausage "Ukrainian" with liver

This recipe assumes the use of not only blood, but also another liver, which can be the lungs, kidneys and even the liver.

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

Cooking method:

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

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

Recipes for sausages with cereals

Homemade blood sausage can be supplemented with various cereals. See below for popular recipes.

With buckwheat

This recipe uses crumbly buckwheat porridge, not boiled. You can also include some pork meat in the sausages. Cooking starts 5 hours before serving sausages.

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

Cooking method:

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

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

With semolina

It allows you to significantly thicken the minced meat, but at the same time slightly changes the final taste of the dish. Semolina does not need to be cooked separately, since the cereal itself is added to the minced meat.

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

Cooking method:

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

with rice

This recipe uses round small rice. It is also recommended to include pork belly or another piece of fat in it.

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

Cooking method:

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

Home-made sausage with mushroom filling is the most satisfying and has a pleasant aroma of forest mushrooms. In cooking, both fresh mushrooms and dried ones can be used.

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

Cooking method:

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

Sausage recipe with cream and meat

This is one of the more original recipes and is considered to be lower in calories because it does not use pork fat.

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

Cooking method:

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

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

Regardless of the recipe you choose, there are a few tricks to keep in mind:

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

Video: how to cook sausage with food albumin?

The following video provides a visual instruction on how to cook blood sausage not from fresh blood, but using food albumin:

So, there are many recipes for homemade blood sausages. Having mastered the main rules for their preparation, you can experiment in the future and even develop your own signature recipe. Especially the dish is recommended for those who suffer from anemia, as it contains easily digestible iron, which helps to increase the level of hemoglobin in the blood.

Blood sausage belongs to the 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 lard, 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. While the contents come to room temperature, take care of the 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, pass the onion along with the 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 the 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, beat the eggs in a bowl with a whisk. After that, combine all the ingredients 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 a 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. Send the prepared minced meat to the 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 according to the 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

Cooking black pudding at home is scary only for the first time. The main thing is to tune in and find the necessary products. If you manage to get fresh pig blood, intestines or casings for sausages, then proceed with confidence to prepare a delicious dish. Such a result of your efforts will be more than appreciated by both home and guests.

Recipe number 1. Blood sausage with cream

They make blood sausage with the addition of liver (liver, lung, kidneys, heart), various cereals (buckwheat, pearl barley, millet, rice, semolina), onions, eggs and even apples. In our step-by-step recipe with a photo, we suggest trying blood with cream. Its taste is very juicy and tender.

Taste Info Second: by-products

Ingredients

Fresh blood - 2 liters;
Cream with a fat content of at least 33% - 0.5 liters;
Salo - 300 g;
Garlic (peeled cloves) - 0.5 cups;
Salt - 1 tbsp. with a slide;
Ground pepper - 1 tsp;
Intestines thin cleaned - 3 m.

How to cook black pudding at home

Fresh hot blood is slightly salted and vigorously stirred with a wooden spoon, collecting fibrin, which enhances blood clotting.
Next, the blood is boiled in water at a slight boil for 40-60 minutes, stirring regularly, then it is thrown back onto a sieve (to make the water glass).
Twisted in a meat grinder fat, boiled blood and peeled garlic.
Cream, salt, pepper are added to the mixture and everything is mixed well.

Cut the intestines into pieces of the desired length (no more than 1 meter).
The intestines are thoroughly washed, then they are turned inside out and gently (so as not to tear) are rubbed with salt.
After 6-7 hours, the intestines are washed from mucus, soaked for a day in acetic solution and washed again. If the smell remains, repeat the procedure.
They check the intestines for integrity by collecting a little water in them and moving it along the entire length.
Tie the lower end of the intestine with a strong thread.
The intestine is filled with minced meat using a meat grinder (removing the knife and grate) with a special nozzle or manually by putting the end of the intestine on the cut neck of a plastic bottle. The intestines should not be filled tightly - they may burst during cooking.
Having filled the intestine, it is tied up and the minced meat is evenly distributed along the entire length.

Prepared sausages are pierced through 10-15 cm along the entire length with a toothpick so that air comes out, carefully lower several rings into a pot of boiling water and cook over low heat for 20 minutes (with a strong boil, the intestines may burst).
Then the rings are carefully removed from the pan, cooled (preferably with cold water) and allowed to dry a little.

Boiled sausages are poured with lard and baked in the oven for about 30 minutes at medium temperature.
The readiness of the product is determined by piercing the shell with a toothpick or fork. If the juice flowing out is clear (without blood), then the sausage is ready.
A crispy beautiful appetizing crust should form on the sausage.

Recipe number 2. Blood sausage with semolina

The originality of this cooking method lies in the fact that semolina is added to the minced meat (not ready-made porridge, but cereals).

Ingredients:

Fresh blood - 3 l;
Semolina - 2 cups;
Fat (without skin) - 1.5 kg;
Salt, pepper, garlic - to taste;

Home cooking:

Fat is boiled and twisted in a meat grinder, simultaneously with blood.
Semolina, salt, pepper, garlic are added to the mixture and left to swell (for about an hour).
The intestines are filled with the mixture, both ends are tied, several punctures are made in the shell and boiled in boiling water over low heat for about 20 minutes. Then the sausages are fried in a pan or baked in the oven.

Recipe number 3. Ukrainian homemade blood sausage

The real Ukrainian blood sausage is the one that is cooked with liver and buckwheat!

Ingredients:

Pork blood - 1 l;
Milk - 1 glass;
Buckwheat (already boiled, crumbly) - 2 cups;
Liver (liver, lung, kidneys, heart) - 500 g;
Salo (without skin) - 250 g;
Onion - 1 piece;
Seasonings and salt - to taste;
Intestines (already cleaned and prepared).

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Preparation of Ukrainian blood:
The fat is twisted in a meat grinder with a large grill and fried in a pan for 10-15 minutes.
Onions are also chopped in a meat grinder, added to the fat and fried for 5 minutes. Everything is cooled to room temperature.
The liver is cut into small cubes or passed through a meat grinder.
Beat the blood with a blender until smooth.
Liver, lard with onions, blood, buckwheat, milk, salt and seasonings are mixed.
The intestines are filled with minced meat, the sausages are tied with a ring and boiled, and then fried or baked.

Home check of the suitability of blood for consumption:

It is well shaken and filtered through a sieve;
Then some blood is poured into the palm;
Make small movements with the palm of your hand;
If at the same time the blood spreads easily and evenly stains the palm, it is suitable for use.

It is better to use bovine blood - pork and veal do not harden well during cooking.
Fresh blood with a small amount of salt added (tightly sealed) is stored in the refrigerator for 3 days.
Frozen blood can be used to make homemade blood. It is stored in a glass jar for a year in the freezer. To thaw, the blood is left at room temperature or placed in a pot of warm water.
For the preparation of homemade black pudding, dried pig blood (food albumin) is also used, which is diluted simply with water in a ratio of 1: 2.5 immediately before being added to the minced meat. It is stored for 2 years in a dry place at room temperature.
Intestines sprinkled with salt are stored in a glass jar in the freezer for a whole year, then they lose their elasticity.
The finished semi-finished product (boiled sausages) is taken out of the pan, thoroughly greased with vegetable oil on all sides (so that the shell does not dry out and as protection against bacteria) - in this form, the sausage is stored in the refrigerator for 2-3 days.
For longer storage, the sausage is cut in several places (to break off as needed) and stored in the freezer. Defrost the sausages slowly (overnight in the refrigerator) or in the microwave on defrost mode.
Sausages are recommended to be served with bread and garlic sauce; Ukrainians like to eat them with grated white horseradish.

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 minced 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 taste. But most importantly, it contains very useful substances that 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:

CLICK LINK AND EXPAND AN EXCELLENT MASTER CLASS ON MAKING BLOOD SAUSAGE AT HOME.

STEP-BY-STEP VIDEO RECIPES FOR BEGINNERS

How to make sundae black pudding with chinese cabbage from pork fat and blood at home. Video recipe:

Another video recipe with which you can easily and quickly cook homemade black pudding. You will also learn how to properly stuff the gut with minced meat through a meat grinder with a special nozzle:

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“Drovyanka is one of the few dishes that has withstood the centuries-old pressure of religious prohibitions and won in an unequal struggle.

It is known that there was a biblical ban on eating the blood of slaughtered animals. However, the ban on the use of blood in Ukraine was ignored, and the traditional national nutritious and healthy dish - black blood has survived to this day.
It is unlikely that we, if we undertake to describe Ukrainian cuisine, will do without Ukrainian blood. This dish took pride of place along with Ukrainian borscht, homemade sausage and dumplings.
In Ukraine, almost everywhere they prepare homemade blood. In any bazaar, it is on a par with lard a bestseller. Ukrainian blood drop, like borscht, has various recipes.
Today I will show you one of them.

A necessary and sufficient condition for a good blood flow is clean intestines and fresh blood. The cleanliness of the intestines must be approached with special care. Krovyanka, unlike Ukrainian homemade sausage, requires large intestines, thin ones are not quite suitable for it. First you need to very carefully rinse and clean the colon, three times and running water. Another very important nuance that removes an unpleasant odor is to turn the intestine out and cut off all the fat deposits on the inside. After that, soak the intestines in an acetic-water solution (not very steep), at least until they are filled with stuffing, and preferably at night. They must be odorless.
We will need:
Pig blood fresh - 1.5 liters
Pork cheeks - 1 kg
Salo - 200 gr.
Milk - 600 ml.
Onion - 3 pcs.
Buckwheat - 400 gr.
Garlic - 1 head
Salt - 3 tbsp
Ground black pepper - 1 tablespoon

We free the cheeks from the skin. I must say that some recipes use pork skin. It is first boiled, then passed through a meat grinder. I didn't use it in this recipe.
Salo, cheeks, onion cut into small cubes. In the beginning comes the fat. After five minutes, add meat, onions. Fry but do not dry.

Let's steam buckwheat porridge. Measure out 800 ml of water, add it to the buckwheat. Preheat the oven to 220 degrees. Place the pan with the lid closed in the oven. Turn off the oven and leave the pot in there for 20 minutes. Then take out the pot and let it cool in the cold.
Let's take the blood. If there are clots in the blood, then rub them through a sieve or pass through a meat grinder or use an immersion blender. Add milk, porridge, meat and lard to the blood, squeeze garlic, salt, pepper. Try for salt. Minced meat should be slightly salted.

If you have a suitable watering can with a wide neck, then you can use it, if not, then take a nozzle from a plastic bottle. Fill the intestines with minced meat two-thirds and tie the end with a rope.

Spread the filled intestines on a baking sheet, cover the bottom of which with water and spread a couple of laurel leaves. Place in the oven at 140 degrees, then raise the temperature to 180 at intervals of 10 minutes. Bake at 180 degrees for another half hour.
You can also boil the sausage. Better in a temperature of not more than 85 degrees and not less than an hour.
The third way is combined. The sausage is boiled for 15 minutes, then placed in the oven for baking. Then the blood of the Yankee cools.

Then use as your heart desires.
Let me bless you!