How to bake blood in the oven. Sausage "Homemade", recipe in Ukrainian. Blood sausage and blood sausage with liver

Preparing delicious blood sausage with buckwheat at home is not difficult. The main thing here is the right recipe and fresh ingredients. This dish belongs to traditional home cooking and takes pride of place next to others on the Christmas or holiday table.

Cooking principles

The key element of the dish is considered to be fresh blood, which is used to make the sausage stuffing. The liquid is collected after the piglet is slaughtered 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 coagulate. Buckwheat and various spices are also added to the minced meat to enhance the taste of the product.

The required components of sausage are:

• Fresh finely chopped lard.
• Meat.
• Liver.
• Onion and garlic.

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

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

Homemade blood with buckwheat

The recipe is clear, but it requires dividing work into stages. First prepare the 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 25–30 cm in length, peel off any remaining skin. A thin film should remain. To get rid of the specific taste, cooks advise soaking the workpiece in salted water for 2–3 hours. This will soften the intestines and remove the bitterness.

The second stage involves preparing the minced meat. To do this, boil the buckwheat in salted water until it becomes firm and crumbly. Cut the lard into medium or small cubes (depending on personal preference) and add to the buckwheat, pour the blood over the mixture (after passing it through a fine sauce so that there are no clots). Add spices to taste and a clove of garlic, crushed in a press. Mix everything.

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

When the minced meat is ready, you can stuff sausages. Do this gradually so that the film does not tear and do not stuff it thickly with the mixture. The main thing is that the shape is preserved; if you make the sausage dense, it may not be fried inside.

Then rewind the products with a rope and put the sausages in a pan with 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 give the sausage a golden crispy crust.

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

The preparation steps are simple; a novice cook can handle the job. The main thing is to carry out all the stages step by step, strictly following the instructions for implementation.

Recipe with liver

For cooking, only blood is not enough, to make the sausage 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 lard, cut it into small cubes and pass through a meat grinder with a medium mesh. Fry the resulting mass in a frying pan over low heat until there are whole cubes no larger than a pea.

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

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

You need to fill the sausages gradually and watch the density of the stuffing. This type of mince will be thick, so it is important to ensure that no lumps form or air bubbles get trapped. This can cause the sausages to burst and lose their shape.

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

Cook the dish until fully cooked for about half an hour, then bake in the oven or in a frying pan to obtain a golden brown crust. 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 ancient recipes for preparing blood water, which was used by our ancestors. In addition to taste, the product also has a supply of protein, microelements and vitamins for vigorous muscle functioning. Therefore, such food will come in handy for athletes and people who lead an active lifestyle.

For the recipe you need:

Boil the pork, lungs and skin, pass through a meat grinder to obtain a homogeneous mass. The boiled porridge must be poured with blood and stirred so that the buckwheat is soaked and juicy. Add finely chopped and pre-fried onions, herbs and spices to the minced meat and pour the broth over everything. Stir and leave in the refrigerator for several hours. This is necessary so that the meat fibers and buckwheat are saturated with blood and softened.

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

Then rinse the boiled blood in cold water and let cool. Blood sausage prepared in this way will not leave anyone indifferent; it can be cooked either with lungs and skin, or with regular meat.

Checking blood freshness

The main ingredient of this dish is blood. Ideally, the bloodbath is prepared using the meat of a pig that has just been slaughtered. But homemade tricks allow you to preserve the quality and taste of blood for a long period. You can check how well the blood has been preserved and whether it should be used to prepare blood water at home with buckwheat.

Culinary secrets

The cost of dried blood is low; one bag can be enough to prepare several servings of homemade sausages.

To ensure that the intestines do not lose their elasticity during storage, you can sprinkle them with salt (densely enough so that it covers the entire surface of the film) and place them in 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, it needs to be cut in several places so that it can be easily broken off into pieces, greased with vegetable oil so that the crust does not dry out and put in the refrigerator or freezer.

Sausages are served with various side dishes, but the standard decoration for blood sausage is sliced ​​coarse bread, grated horseradish or mustard dressing and herbs.

I didn’t think there were so many recipes on the Internet on how to make 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’ve chosen a recipe with buckwheat and 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 tougher than with the original version, but the taste was practically indistinguishable. I make bloodletting regularly using dried blood, and it always turns out delicious.

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

I don't like making things 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. Quite juicy, if you choose the right spices - delicious.

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

I always prepare a blood meal from fresh blood and exactly the same meat. I don't understand how you can freeze or use dry powder. What kind of chemical sausage will this be? My blood is juicy, soft and literally melts in your mouth.

But I follow the classic recipe using buckwheat porridge. By the way, so that it is crumbly, I cook it in a special bag. It turns out delicious.

And my friend also adds carrots, sauteed in oil and slightly caramelized, so that the aftertaste is sweetish.

Place the barley soaked in a saucepan on the fire. Chop the onion and add to the pearl barley. Add salt, pepper, lard. Cook for 50 minutes, cool slightly. Add strained blood and spices to the pearl barley and stir. Rinse the intestines outside and inside. Soak the intestines in salt water for half an hour. Stuff the intestines with minced meat. Tie up the sausages. Cook for 10 minutes. Hang, cool and remove threads. Fry the bloodsucker in a frying pan or grill for 5-7 minutes. In total, cooking will take 3 hours.

How to cook blood sausage

How to cook blood sausage
1. Rinse the pearl barley until the water is clear, cover with running water and leave for 3 hours.
2. Pour 3 cups of water over the pearl barley.
3. Place the pan with pearl barley on the fire.
4. While the water is boiling, peel and finely chop the onion.
5. After the water boils, add the onion to the barley and stir. 6. Add salt, pepper, chopped lard.
7. Cook pearl barley porridge for 50 minutes, cool slightly.
8. Add pre-strained beef blood, black pepper, oregano and marjoram to the barley - mix well.
9. Rinse the pork intestines from the outside, turn them out, clean them and rinse thoroughly from the inside.
10. Pour 2 glasses of water into a bowl, add salt and stir.
11. Place the intestines in water and leave for half an hour.
12. Drain the water from the intestines, fill them through a funnel with minced sausage, not very tightly.
13. Tie the sausages with thread and prick with a needle in 5-10 places.
14. Pour water over the blood sausage until it completely covers the sausages.
15. Cook the sausage for 10 minutes after boiling.
16. Cool the sausages while hanging and remove the threads.
17. Before serving, fry the bloodsucker in a frying pan or on the grill for 5-7 minutes.

Fkusnofacts

Barley in the blood milk recipe can be replaced with the same amount of buckwheat, semolina or rice. In Estonia, as a rule, blood clots are prepared with barley, in Ukraine - with buckwheat.

Pork intestines can be replaced with beef intestines in the blood sausage recipe.

For softness, you can add a little milk to the sausage mince (per 1 kilogram of blood - 100 milliliters of milk).

Intestines are quite difficult to find in stores; they are usually ordered in advance at butcher shops.

Partially, you can replace the blood with chopped offal (in this case, boil the blood for 1 hour).

The readiness of blood sausage is determined by punctures - if the juice released from the sausage is clear, then the sausage is ready.

The shelf life of blood sausage is 2-3 days in the refrigerator.

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 bloodwort in different ways, some use lard as one of the ingredients, other cereals, so you shouldn’t look for the 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. We 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.

Blood sausage, or blood sausage, is a sausage that uses animal blood (bovine, pork). The recipe was invented in Athens by the best chef of his time, Aftheney. Today, this recipe is very common, both in cities and villages of various countries. Today we will tell you how to prepare such sausage at home.

Cooking process

You will need natural intestines, which you can buy in butcher shops or at the market. You will also need to prepare the minced meat. It contains: blood, meat trimmings, pork meat, lard, liver and other products. May also include cereals, eggs, and dairy cream. Salt, spices, garlic (to taste) are added to the minced meat.

Before the whole process, you should clear the blood of the results of coagulation. To do this, you should beat off the freshly expressed blood with a whisk. After this, the blood will persist longer than usual. You can also strain the blood through a fine sieve.

Sausage recipe without porridge

You'll need:

• cleaned pork intestines;
• about 3 l. blood;
• lard – 1.5 kg;
• spices (black, red pepper; cumin);
• 80 ml. sherry or cognac;
• salt (add to taste);
• garlic – 5 pcs.

Preparation:

Rinse the intestines. Grind the lard, removing the skin, using a meat grinder. Crush the garlic cloves. Then mix it all and, using a special funnel, fill the intestines. In the process, you need to twist the intestines to make sausages, tie the ends. Pierce the resulting sausage with a needle in several places and place in warm water. You need to cook it for about 30 minutes, at the same time, be careful and make sure that the sausage does not burst.

After cooking, the sausage is cooled. You cannot store sausage for more than 3 weeks.

Diet recipe

You'll need:

• fresh blood – 1 l;
• natural heavy cream – 400 ml;
• veal or pork meat - 500 g (liver is also suitable);
• lard – 150 g;
• chicken eggs – 3-4 pcs.;
• cognac or wine – 50 ml;
• spices;
• salt.

Preparation:

Grind the meat and pass through a meat grinder. Add salt, spices and cognac to it. Mix everything and fill the intestines. For tying, use twine or coarse thread. Cook the sausage for 15 minutes over low heat, pierce it if it puffs up. Then cook in the oven (additional 15-20 minutes). You can serve it with strong and table wines, as well as a vegetable salad.

How blood sausages are stuffed

3. Add the diced onions. Fry until transparent and cool.

4. We wash the liver, remove the veins and pass through a meat grinder.

5. Mix lard, liver and blood fried with onions. If the consistency of the blood is not uniform, then it needs to be beaten with a blender.

6. Add milk, salt and pepper to the minced meat. Mix again.

In Aargau and the surrounding area, Bluthund was a big sausage. According to the recipes: milk, cream, lard, onions, cooking salt, pepper, spices. Blood sausage: pork or beef blood. According to the recipes: pork liver, rinds, vegetables, peppers, spices. Chancet: pork blood, lard, peel, cabbage, salt, spices, herbs.

The origins of pudding are very old. The food history of Flandrin and Montanari indicates that in ancient Egypt a kind of pudding was prepared with the blood of cattle killed for sacrifices. To the Romans, pudding was a product associated with the popular classes, a symbol of maximum recovery and utilization of the resources of slaughtered animals. On the other hand, the elites preferred foods that required a lot of waste, thereby marking their wealth and power.

7. We put a sausage attachment on the meat grinder, stretch the intestine, immediately tie the tail with thread and stuff the sausages. We monitor the density of the packing. Products must be soft, but not empty. We also tie the second end with thread.

8. We pierce the stuffed products with a needle every 15 cm. We do this carefully so that the intestine does not burst.

The pudding is a common by-product of pig farming and has probably been consumed for a long time in Switzerland. This is also when pudding appears in cookbooks. One of the joys of this slaughter was the use of pudding, which was quickly consumed because it was not preserved.

An eyewitness quoted in a Swiss folk atlas mentions that in wealthy families, they eat it for three to four weeks, while the bosses subsist more on bratwurst, and, more generally, homemade sausage underlies a genuine network of exchange. shared with relatives, neighbors and friends, sometimes accompanied by a small amount of meat, often beaten. This should not be reciprocated when they do the slaughter themselves, which ensures that each home has fresh pork for the entire winter, and is also offered to the teacher, a man of great power, but whose income is modest.

9. Boil the sausages in boiling water for about 45 minutes. They can then be fried until golden brown or baked in the oven.

Recipe 2: Homemade blood sausage with cream

A recipe for tender and juicy creamy sausage with a pronounced garlic aroma. It can be boiled, baked, fried in a pan or grilled.

Ingredients

Milling on the farm declined sharply after World War II. The trend towards professionalization, which has already begun for several decades even in large areas, is also felt in rural areas. This is due to the winter period. In the case of artisanal butchers, pudding has long remained a product of Tuesday and Monday is slaughter day, and since several decades the large distributors have included it more regularly in their range, but pudding remains a product in autumn and winter, probably due to its fragility as a tradition to which people remain attached.

2 liters of blood;

150 grams of garlic;

500 grams of cream;

1 spoon of salt;

1/3 spoon of black pepper;

300 grams of lard.

You will also need about 3 meters of shells.

Preparation

1. Pour salt into the blood and mix vigorously with a spatula or whisk.

2. Place the bowl of blood in a water bath. Cook for about half an hour at a low simmer. It should thicken.

During harvesting, when blood is collected, it must be immediately mixed with the rod to extract the fibrin and therefore prevent its coagulation. Some witnesses tell us that in the past on farms this work was dedicated to children. Today, an anticoagulant product is commonly used, which saves labor and simplifies many things when production is important.

The production steps described below are common, but there is no rule as the variations are numerous. A mixture of hot stamping into curls or beef curls, the beef casing has the advantage of being stronger so it becomes less light when cooking and again it is necessary to keep stirring the mixture during the stamping to ensure good distribution of the fat. Finally, the strand is taken at a temperature of 80 to 85 ° C for 30-50 minutes.

3. Place a piece of gauze in a sieve and discard the blood. We wait until the excess liquid drains.

4. Peel the garlic, cut the lard into pieces and grind it all with a meat grinder along with the boiled blood.

5. Mix cream with black pepper.

6. Add cream to the resulting minced meat and stir the mixture.

7. Fill the intestines, pierce them with a needle and boil for 20 minutes.

The pudding is sometimes, but rarely, smoked, allowing for a longer shelf life. The preparation intended for embossing cores manufactured in industry is centrifuged or mixed. This operation results in its dough becoming more homogeneous and homogeneous, a consistency comparable to that of the empty one after the latter has been cooked. When cut, the pieces will remain hard and have a smooth and shiny surface. In contrast, hand-cut sausage will have a grainier texture, with a tendency to leave a hose as soon as that cut is made.

Recipe 3: Homemade blood sausage with buckwheat

To prepare this blood sausage at home, you will need buckwheat porridge. It should be crumbly, not boiled. A little pork is also added.

Ingredients

1 liter of blood;

350 grams of meat (pork);

500 grams of lard or pork fat;

2 cups buckwheat porridge;

Additionally, vegetables are usually cut more roughly for artisanal sausages and come in different pieces from the rest of the dough. Conversely, the latter is generally homogeneous in industrial circuits and no lumps are detected. There are many varieties of puddings in Switzerland. In the Rhine Valley, boudin is made with bacon. In the Bern area and in French-speaking Switzerland it is sometimes made with raisins. Some varieties also contain cabbage. We find this a bit on Bern. In Valis you can find sausage containing potatoes, cabbage or boiled apples.

2 onions;

1 spoon of vinegar;

200 grams of cream.

Preparation

1. Cut the lard into large pieces and lightly fry. Remove the pieces and fry the chopped onions in this fat. Cool a little.

2. Pass the pork with lard and onions through a meat grinder.

3. Mix the blood with vinegar, shake well and combine with meat products.

The areas in preparation for embossing contain flour. In Jura this is done either with an equivalent proportion of cream and milk, or with cream only. This variant is found in other cantons and also contains roughly chopped leeks. The spices used may also vary. Among them you can find nutmeg, marjoram and cinnamon. Some manufacturers use salt and pepper.

As for blood sausage, there are also several versions. This was done in particular in the Entremont area of ​​Valais. There is also blood sausage made from pork blood, pork liver, rind, pepper, spices and seasonings. The spars are stuck in 10% brine and then cooked until the finger is pressed. They are then sliced ​​hot and then slaughtered, always then adding the blood and liver until you get a creamy and very fine mass.

4. Add blood, buckwheat porridge, and cream to the minced meat. Mix well. The mass will be quite liquid. This is fine.

5. Season the minced meat with spices. Black pepper, nutmeg, and cloves go well with blood sausage. And, of course, don’t forget about salt.

Stuff the intestines, pierce them and cook in boiling water for about 50 minutes. If thick casings were used, then extend the time by 15 minutes.

To make it, lard is first melted, in which the pork skin is cooked before being ground. Then cut the cabbage, add the chopped peel and some pork blood, then salt, pepper, spices and herbs; everything is mixed. The mass thus obtained is embossed in beef casings. It is important to leave a 3cm gap at each end of the hose: this will fill during cooking and prevent the hose from bursting. Finally, the two ends of each sausage are tied with string to form a loop.

Some manufacturers smoke, but not all of them, like pudding, they are produced only in autumn and winter, and they are prepared, like many other raw sausages, cooked in boiling water for about 50 minutes, usually accompanied by potatoes and breaks, or biscuits, and cooked apples Boudin is primarily produced and consumed during the months of November through January. Over the course of several decades, this period has expanded somewhat, with production occurring from October to February or even March.

Recipe 4: Homemade blood sausage with semolina

Semolina increases the yield of homemade blood sausage; it thickens the minced meat remarkably, but does not greatly affect the final taste. There is no need to cook semolina porridge; the cereal itself is added.

Ingredients

3 liters of blood;

2 cups semolina;

2 heads of garlic;

1.5 tablespoons of salt;

1.2 kg of lard;

Spices, guts.

Preparation

1. Remove the skins from the lard. Cut into pieces and place in a saucepan. Pour boiling water so that the water barely covers the product. Boil for 10 minutes, cool.

2. Peel the garlic cloves. To taste, you can add more or reduce the amount specified in the recipe.

3. Grind the lard through a meat grinder with garlic.

4. The blood needs to be whisked together with salt. If it has already curled up and there are a lot of clots, then we also twist it or punch it with a blender.

5. Combine the lard mixture with blood, add semolina, season the minced meat with spices and set aside for half an hour so that the semolina swells.

6. We fill the casings in the usual way, don’t forget to pierce them. This sausage does not take long to prepare; just boil it in boiling water for half an hour.

Recipe 5: Homemade blood sausage with mushrooms

This dish is a real explosion of taste. Blood sausage according to this recipe turns out to be very satisfying, and at the same time has a pronounced aroma of forest mushrooms. We will cook with dried mushrooms, but you can similarly use fresh forest products.

Ingredients

2 kg of blood;

100 grams of dried mushrooms;

400 grams of lard;

Head of garlic;

Salt, spices;

Preparation

1. Fill the mushrooms with water in advance. They must stand for at least 3 hours. Then boil them in the same water for 20 minutes. We remove it from the broth, but do not throw away the mushroom broth, we will still need it.

2. Remove the skin from the lard, pass it through a meat grinder and fry for 10 minutes in a frying pan.

3. Separately chop the peeled garlic cloves and boiled mushrooms. If you want to feel them in the sausage, you don’t have to put them through a meat grinder, but simply chop them finely. For more flavor, the mushrooms can be lightly fried in a frying pan.

4. Add salt and garlic to the blood and stir vigorously.

5. Beat the eggs well with a whisk.

6. Combine all the ingredients for the minced meat, add spices to the mixture: black pepper, a little ground coriander, nutmeg.

7. Pour in half a glass of mushroom broth, stir the minced meat well and you can stuff the shells!

8. Boil the finished sausages for half an hour in water.

Recipe 6: Homemade blood sausage with rice

Another option for preparing Ukrainian sausages with cereals. This time we use rice, it is better to take it with round and medium-sized grains. According to the recipe, pork belly is added to the minced meat, but you can also use any other piece of fresh lard.

Ingredients

2.5 liters of pork blood;

2 cups dry rice;

500 grams of peritoneum;

500 grams of onion;

2 glasses of milk.

Preparation

1. Boil the rice in salted water, drain in a colander, and cool.

2. Grind the peritoneum in a meat grinder and fry in a frying pan for 5 minutes. The skin from the lard does not need to be removed.

3. Chop the onion into small cubes, add to the lard and fry together. It doesn’t take long; we don’t allow dry greaves to appear. Let cool.

4. Break the eggs into a bowl, add milk, all the spices and beat.

5. Combine the blood, boiled rice, fried onion with lard and the egg mixture. You can also put a little fresh garlic in the minced meat. Place the filling in the cold for about an hour.

6. Fill the intestines with minced meat, tie the ends, and pierce them with a needle. It is very important not to stuff too tightly, as the rice will swell a little more during cooking.

7. Cook homemade blood sausage for approximately 40 minutes. Then you can grease with oil and bake in the oven.

Blood sausage at home - useful tips and tricks

You don't have to use fresh blood to make homemade sausage. You can purchase dried food grade albumin. Blood is a powder that requires dilution in a liquid. The product is perfectly stored in a dry place for 2-3 years.

To prevent the casings of finished sausages from drying out, rub the surface with vegetable oil after boiling. The same technique is used to protect the product from bacteria.

Don't have time to make sausage? Salt the blood well, mix and put in the refrigerator. In this form, it will keep well for 3 days. But during the cooking process, do not forget that salt is already present. Therefore, it is advisable to remember the prescribed amount or immediately add spices according to the sausage recipe.

Blood does not lose its taste and properties after defrosting. Therefore, the excess can always be stored in the chamber and there it will be remarkably preserved for up to a year.

To create a golden brown and crispy crust on the baked sausage, before putting it in the oven, grease the product with butter or simply lay out small pieces on the surface.

Anyone who keeps a wild boar at home must plan to prepare homemade sausage after it is slaughtered. It is especially often prepared with other porridge.

Traditionally, blood sausage is made using natural pig intestines as a casing, but if you don’t want to bother and want to save time, you can make blood sausage without the intestines.

Homemade blood sausage without the intestines is no less tasty; it is just as tender and juicy as the one cooked in the intestines.

To prepare blood without guts, you can use baking dishes or bowls. Use our proven recipe and you will succeed!

Ingredients:

• pork blood - 3 l,
• fresh lard - 1 kg
• veal liver - 1 kg
• dry buckwheat (cook salted) - 350 g
• cream 20% - 200ml
• salt - 2 tbsp.
• ground pepper to taste

How to make homemade blood sausage without guts:

Boil the liver, cut into small cubes.

Pass fresh lard through a meat grinder.

Boil the buckwheat and cool.

Pass the blood through a meat grinder so that there are no clots or break it until smooth with a blender.

Place all ingredients in one bowl, add cream, salt and pepper. Mix thoroughly, preferably with a mixer, so that the products are evenly distributed.

Pour the resulting blood mixture in a thin layer into molds, no more than 3-4 cm in height, since blood bakes hard, and it is very important for us that there are no wet areas left in the center.

Bake the bloodwort until ready at a temperature of 160-170ºC for 1.5-2 hours (depending on the size of the mold) or you can bake it in a baking sleeve for 1 hour 40 minutes at 180ºC.

We check the readiness of homemade blood sausage in the center so that the layer springs back like a sponge cake so that there is no dampness under your finger.

To prevent the sausage from burning, you can cover it with foil for the last half hour.

Let the finished blood sausage cool in the molds, then pack and store as usual in the refrigerator.

Before serving, the blood sausage can be fried in lard in a frying pan or heated in the microwave.

Homemade blood sausage without intestines is a very tasty dish that almost everyone likes. Bon appetit!