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 for half an hour in salt water. 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

Products for 15 sausages 15 cm
Beef or pork blood - 0.5 liters
Pork intestines - 1.8 meters
Pearl barley - 1 glass
Lard - 200 grams
Onion- 1 large head
Salt - 1 tablespoon
Black ground pepper- 1 teaspoon
Oregano - 1 teaspoon
Marjoram - 1 tablespoon
Water - 5 glasses

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. Boil pearl barley porridge 50 minutes, cool slightly.
8. Add pre-strained beef blood, black pepper, oregano and marjoram to the barley - mix well.
9. Pork intestines rinse outside, turn inside out, peel and rinse thoroughly 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

When adding salt to sausage you need to be careful because... The blood itself has a salty taste.

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 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. 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 ready-made 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.

I’ll be honest, I doubted it for a long time before publishing this recipe for homemade blood sausage. The fact is that this dish is quite controversial: it has both ardent fans and those who categorically do not accept blood sausage with buckwheat. I am one of the first ones - in my family this is perhaps one of the most favorite dishes. I remember well how my grandmother prepared bloodsucker in the village, how tasty and beautiful it turned out...

That is why I decided to tell you how to cook blood sausage - if you are like-minded in this matter, then you will be interested, if not, just scroll through the page, I think you will find many others on the site for yourself interesting recipes. As I have said, before cooking Our grandmother made blood sausage - she baked it in the oven. But in modern apartments (and even houses) there are no ovens anymore, so I adapted the recipe for the oven.

And with it, you will be able to cook real blood sausage yourself at home with buckwheat. Another difficulty I encountered was the ingredients. If everything is clear with meat, lard and buckwheat, then with pork blood everything is not so clear. To get it for making blood sausage at home, you will have to go not to the supermarket, but to the market, to the meat pavilion. And ask the butchers there - surely one of them will sell it to you required amount pig blood. The same applies to blood intestines - you will most likely find them on the market.

Ingredients:

• 1.5 liters of pork blood;
• 0.5 kg of fresh lard;
• 400 g pork pulp;
• 240 g buckwheat;
• 1 teaspoon ground black pepper;
• 1.5 - 2 teaspoons salt;
• 1 teaspoon bay leaf powder (optional)
• For specified quantity ingredients you will need 2 intestines with a diameter of 7-10 cm.

Blood sausage at home: recipe with photos

Cooking crumbly buckwheat porridge. To do this, pour the washed water into 0.5 liters of boiling, slightly salted water. buckwheat. Bring to a boil, skim off the foam. Cook over low heat for 12-15 minutes, without stirring or opening the lid. By the end of cooking, all the water should be absorbed into the cereal. Wrap the pan with porridge in a blanket and leave for 1 hour. Buckwheat porridge should be cold when stuffing sausages, so it is convenient to cook it the day before.

Meat and lard for blood sausages must be fresh - frozen products will not make the sausage so tender and flavorful. Cut the washed and dried meat small cubes– up to 0.5 cm.

We also finely chop the pork pulp.

And we pass the rest through a meat grinder with a large grid.

Fry the lard passed through a meat grinder until lard, but not completely - the cracklings should remain soft.

We also fry the chopped lard for 1-2 minutes.

Then add chopped meat to it and fry the meat and lard over low heat for 20-25 minutes. At the end, add a little salt.

Strain the pork blood through a colander or sieve. We pass the remaining clots through a meat grinder or grind them with a blender.

Cool the fried meat and lard (if it comes into contact with hot water, the blood may clot) until warm and mix with buckwheat porridge. Add spices: ground black pepper and Bay leaf in powder. Mix the mixture, taste for salt and finally adjust to taste.

Pour the blood into a wide saucepan or bowl, add buckwheat porridge with meat and stir.

The next process is filling the intestines. The main requirement for intestines is that they must be well cleaned and odorless. And, of course, a larger diameter than for ordinary sausages.

We tie one end of the intestine tightly with thread. We fill the casing with blood mass, stirring it constantly, otherwise the buckwheat will settle to the bottom and the sausage will turn out uneven.

We do not fill the sausages too tightly, otherwise they may burst during baking. In addition, for the same purpose, we leave 3-4 cm of the intestine completely unfilled. Tie the other end tightly, releasing excess air. Grease the parchment vegetable oil and place on a baking sheet; Carefully transfer the sausage onto it. We lay out the sausage so that its ends do not touch each other (otherwise it may burst during baking).

Preheat the oven to 130 degrees C. Place the baking sheets with blood sausage in the oven and bake for 15 minutes.

Ingredients for blood sausage can be purchased at the market and prepared at home. This healthy food it 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 Berliner is appreciated blood sausage and many other types, 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

Components:

• 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.

By classic recipe how to cook blood sausage at home according to the classic recipe

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.

Components:

• 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.

According to the recipe, we prepare blood sausage at home with semolina as follows:

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 add minced 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 cold water, turn out reverse side and clean off any plaque well 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 in food paper and put in the refrigerator, and if stored longer, you need to pour rendered 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 who like to add sauteed onion, and I like to cook with the addition of buckwheat. This combination is healthy and very tasty.

Components:

• ready-made buckwheat porridge - 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.

By homemade recipe We prepare blood sausage with buckwheat at home like this

1. Prepare the intestines (as indicated earlier).
2. Cook crumbly buckwheat porridge with water, salt and a little butter.
3. Chop the onion and fry in 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 threads, and connect the second hole to the replaceable mechanism of the meat grinder and pass everything through sausage casing, leaving a little empty space.
8. Tie the second 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. hot water add salt, 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.)

Components:

• 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.

According to the recipe, Ukrainian blood sausage in Ukrainian is prepared as follows:

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.

4. 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?

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.

According to the recipe, homemade blood sausage with mushrooms is prepared as follows:

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. Co fresh lard cut off the skin, 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. Add to the blood mushroom filling, cream, salt and separately hand-beaten eggs, mix everything.
5. Finally, we bring to spicy taste, by adding ground coriander, nutmeg and black pepper and fill the shells according to the above recommendations.
6. Cook the sausage into the rings for 30 minutes. Every 10 minutes we make punctures in different places.

5. 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.

According to the recipe, we prepare blood sausage at home with rice like this:

1. Cook rice in large quantities water with added salt, then put in a sieve, 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 fragrant.
4. Chopped meat combine with onions, add eggs, milk and all the spices and mix for a long time.
5. Add to blood without clots boiled rice, and the finished meat mixture, 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 tea 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’s 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.
8. For more long-term storage you need to place it in the freezer.

Blood sausage – traditional Ukrainian dish, which is necessarily prepared when slaughtering a pig.

It takes pride of place on the Christmas table next to jellied meat and lard.

The finished meal has unusual taste And dark color. But you don’t have to get a pig or wait until Christmas to enjoy the delicacy.

Today, blood can be bought at meat markets, and sometimes it is found in stores, although in frozen or dried form.

Homemade blood sausage - general principles of preparation

Blood is the basis of the dish. Minced meat is prepared from it with the addition of other ingredients. The consistency is usually weak, the blood coagulates and thickens when cooked. Lard, meat, liver, garlic and onions are also added to the minced meat. Often the meat content is diluted with cereals: semolina, buckwheat, pearl barley. well and special taste add spices: salt, pepper, nutmeg, cloves.

How blood sausages are stuffed

Intestines (guils) are used to fill homemade blood sausage. They can be thin or thick. Artificial shells This product is generally not used. The intestines are stuffed using a special tube-shaped attachment for a meat grinder, the ends are tied with thread. If you don’t have a nozzle, you can use a funnel with a wide tip or a cut-off bottle. The minced blood is quite liquid and passes well through a small hole.

How to prepare sausage

Stuffed sausages must be pierced with a needle in several places before cooking. This is done to release trapped air. If the products are not pierced, they will burst during cooking.

Boil;

Boil and fry;

Bake;

Boil and bake.

The easiest way is to simply cook the sausages and put them in the refrigerator, and take them out before using them. required quantity and continue cooking.

How to prepare natural casings

The intestines (wombs) need to be cut into pieces up to 1 meter, then rinsed well and turned inside out. Then they need to be rubbed with salt to remove the mucus. Do this carefully so as not to damage. The treated shells are soaked in a vinegar solution to remove the specific odor. After a day, wash it. You can also use a solution instead of vinegar lemon juice, decoction citrus peels.

Before filling the shells, you need to check their integrity. To do this, draw water from the tap; both ends need to be closed with your hands. Water should not leak anywhere.

Recipe 1: Homemade Ukrainian blood sausage with liver

To make real blood sausage in Ukrainian, blood alone is not enough. To dilute the taste, you will need another liver: lung, kidneys, you can add liver.

Ingredients

1 kg of pork blood;

600 grams of liver;

400 grams of fresh lard;

2 onions;

1 glass of milk;

Preparation

1. Remove the skin from the lard; we won’t need it. Cut into pieces and pass through a meat grinder with a large mesh. Or just cut it small pieces no larger than a pea.

2. Place lard in a frying pan and fry for 10 minutes.

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.

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.

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

Recipe 2: Homemade blood sausage with cream

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

Ingredients

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 a bowl of blood on water bath. Cook for about half an hour at a low simmer. It should thicken.

3. Place a piece of gauze in a sieve and discard the blood. Waiting for it to drain excess liquid.

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.

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;

2 onions;

1 spoon of vinegar;

200 grams of cream.

Preparation

1. Cut the lard in 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.

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.

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. Boil semolina porridge no need, add the cereal itself.

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

6. Stuffing the wombs in the usual way, don't forget to pierce. 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. forest mushrooms. We will cook for dried mushrooms, but fresh forest gifts can be used in the same way.

Ingredients

2 kg of blood;

100 grams 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 take it out of the broth, but mushroom broth Don't throw it away, we'll need it later.

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, it is added to the minced meat pork peritoneum, but you can take 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 blood, boiled rice, fried onion with lard and egg mixture. You can also put a little in the minced meat fresh garlic. 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

For cooking homemade sausage It is not necessary to use fresh blood. 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.