How long to cook homemade bloodsucker. Blood sausage

Homemade blood sausage, or blood sausage, is not only tasty, but also a healthy product that has not lost its relevance to this day. Making such a dish at home will not be difficult, if you know some of the features of its preparation and have all the necessary ingredients available.

Regardless of which recipe is most preferred, the preparation of any of them should begin with a certain preparation of the main components.

When using fresh blood to prepare sausage, it must be thoroughly beaten and strained through a fine sieve to remove possible microorganisms in it;

The intestines intended for this purpose are thoroughly cleaned, washed, and soaked in a solution of vinegar or citric acid to eliminate the specific odor. Their integrity must be checked by pouring water into them;

Before preparing the finished product, the sausage casing should be pierced with a thin needle to prevent it from rupturing under the influence of high temperatures. You need to cook only enough for one meal.

Blood sausage at home - useful tips and tricks

• It is not necessary 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.

• Salt will also help preserve natural intestines. They are poured steeply, placed in an airtight container and stored in the refrigerator. In this form they will lose their elasticity and strength only after a year.

• 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.

Homemade blood sausage, or blood sausage, is not only tasty, but also a healthy product that has not lost its relevance to this day. Making such a dish at home will not be difficult, if you know some of the features of its preparation and have all the necessary ingredients available.

Regardless of which recipe is most preferred, the preparation of any of them should begin with a certain preparation of the main components.

When using fresh blood to prepare sausage, it must be thoroughly beaten and strained through a fine sieve to remove possible microorganisms in it;

The intestines intended for this purpose are thoroughly cleaned, washed, and soaked in a solution of vinegar or citric acid to eliminate the specific odor. Their integrity must be checked by pouring water into them;

Before preparing the finished product, the sausage casing should be pierced with a thin needle to prevent it from rupturing under the influence of high temperatures. You need to cook only enough for one meal.

Some general information

Thanks to the right technology, such a tasty dish can be stored until the next slaughter of animals. How is “Homemade” sausage made? The Ukrainian recipe is notable for the fact that it is first baked in ovens and then filled with lard. Most of today's housewives, in modern conditions, of course, do not have ovens, so they cook homemade sausage in the oven. In addition, only the part that will be eaten soon after cooking is baked immediately, since it is drier. It is recommended to boil the rest of the semi-finished product a little and store it in portions in the freezer. During the season, this sausage can be baked (boiled or raw) on the grill. The success of its taste and quality depends on the correct balance of fatty meat to lean meat. A secondary matter is the various additions to the recipe and seasonings.

Classic recipe for homemade blood sausages

• fresh pork blood - 2 liters,
• pork lard – 350 gr.,
• fresh meat – 250-300 gr.,
• milk – 200 ml.,
• salt - to taste.

1. The blood should be cooled for 30-40 minutes, keeping it in a cool place. After which, you need to add a little salt and acetic acid to it so that it does not curl during cooking.
2. Grind the meat and lard using a meat grinder.
3. The resulting minced meat is mixed with cooled blood and milk. Salt and any spices are added to taste.
4. Having thoroughly mixed the resulting mass, it is filled with pre-prepared intestines, the ends of which are firmly secured with a thick thread.
5. The resulting sausages should be cooked in salted water, dipping them into a boiling solution, and boiling them until fully cooked for 25-30 minutes.

The simplest recipe for “Homemade” Ukrainian sausage

To complete it we will need: one kilogram of pork, 400 grams of lard, eight cloves of garlic, eight black peppercorns, two onions, three teaspoons of salt. And now Ukrainian “Homemade” sausage, recipe. Wash and dry the pork well. Cut exactly half the meat (0.5 kg) and 200 grams of lard into small pieces. We pass the second half of the pork through a meat grinder. Then we connect everything together. Chop the garlic and add it to the mince. Pepper, salt and mix well.

Fill the washed intestines with the resulting minced meat, tie the ends tightly with thread and place in the refrigerator for six hours. Cut the remaining 200 g of lard into pieces and chop the peeled onion. Be sure to pierce several holes in the sausage. We heat a frying pan, melt the lard in it and fry our preparation until almost completely cooked. Then add the onion and continue to fry until it is golden and the sausage is cooked.

Homemade blood sausage with rice

• fresh pork blood - 1.5 liters,
• lard – 1 kg.,
• round grain rice – 150 gr.,
• milk – 300 ml.,
• garlic – 3-4 heads,
• onions - 2 medium heads,
• salt and spices - to taste.

1. Boil thoroughly washed rice until tender and cool.
2. Cut the lard into small pieces, then boil in boiling water with the addition of salt for 40-50 minutes from the moment of boiling.
3. Finely chop the cooled boiled lard, peeled onions and garlic using a meat grinder or blender.
4. Add cooled blood, milk, boiled rice, salt and spices to the resulting mass.
5. After thoroughly mixing all the ingredients, they are placed in pre-prepared intestines.
6. The stuffed sausages are boiled in boiling salted water for 30 minutes, after which they are fried on both sides in a heated frying pan with the addition of butter until golden brown.

Fkusnofacts

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

We all love Ukrainian sausage very much. And not the kind they sell in Russian stores, but the real thing, prepared according to national recipes, homemade. In Ukrainian villages, every family kept pigs, and they were usually slaughtered twice a year - before Easter and Christmas. Therefore, these days there was always a lot of meat products. Today we will tell you how to prepare one of them - a recipe in Ukrainian - what you need. If you master it, all your relatives and guests will be very grateful to you.

Recipe for homemade blood sausages with buckwheat

• pork blood - 1 liter,
• pork lard – 300 gr.,
• buckwheat – 300 gr.,
• milk – 150 ml.,
• chicken egg – 1 pc.,
• garlic, salt, ground black pepper - to taste.

1. Boil buckwheat until half cooked in lightly salted water, cool.
2. Finely chop the pieces of lard and garlic using a meat grinder.
3. Beat milk with egg until smooth.
4. Cool the blood by adding a little salt to it.
5. By adding salt and pepper to the prepared ingredients, the resulting mass is thoroughly mixed.
6. Having tied the previously prepared intestines on one side with a strong thread, they are tightly filled with the blood mixture.
7. Ready-made blood sausages are boiled in salted water for 7-8 minutes from the moment of boiling, after which their cooking continues in an oven preheated to 200 degrees for 20-30 minutes.

A more complex recipe for “Homemade” sausage

Necessary products: pork - one kilogram, two large onions, garlic - one clove, ground black pepper, bay leaf, nutmeg, marjoram, garnish - fried or boiled potatoes. Now we’ll tell you how to prepare the “Homemade” sausage. Recipe in Ukrainian, village style. Pass the pork and onions through a meat grinder, add previously chopped garlic, seasonings and spices. Mix thoroughly.

We prepare the pork intestines, fill them with prepared minced meat, tie the ends tightly with thread, place them in a spiral or ring in a frying pan, and pierce them with a needle in several places to let the air out. Place the frying pan in the preheated oven and bake on both sides, basting with its own juices from time to time. Sometimes it is not enough, in which case you can add water. It is assumed that the Ukrainian “Homemade” sausage, the recipe for which we have just reviewed, is served hot, golden brown, and fried.

Recipe for blood sausages with semolina

• pork blood - 3 liters,
• semolina – 300 gr.,
• lard – 1.5 kg.,
• garlic – 2 medium heads,
• salt and ground black pepper - to taste.

1. Cut the lard into small pieces, boil in salted water for 15-20 minutes, cool.
2. Finely chop the cooled lard and garlic using a meat grinder or blender.
3. Cooled blood is poured into the resulting mass, semolina is poured in, and spices are added. After mixing thoroughly, the mixture is set aside for 30 minutes for the cereal to swell.
4. After the specified time, the prepared mass is compacted into previously prepared intestines. Having tightly tied the sausage casing on both sides, all that remains is to boil them until tender over low heat for 25-30 minutes.

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 killed cattle contains many microformations. They arise as a result of blood clotting naturally under the influence of fibrin. To remove these formations, the blood must be beaten with a special whisk. Immediately before use, it should also be strained through a fine-mesh sieve.
• Homemade blood sausage starts in the small or large intestine (womb). For these purposes, it is impossible to use artificial casings. 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 must be rubbed with salt to remove mucus. This must be done carefully so as not to tear the shell. To remove the specific smell, the treated intestines need to be soaked for a day in a solution of vinegar, lemon juice or a decoction of citrus peel. To check the integrity of the intestine before cooking sausages, you can fill it with water and tie the ends with thread. If water does not leak out anywhere, it means that the shell is intact and completely suitable for use.
• To stuff the intestines, a special tubular attachment for a meat grinder is used. If you don't have one at hand, you can use a funnel with a wide tip or a cut-off bottle. Blood mince has a liquid consistency, so it easily passes through the small hole. As soon as the intestines are stuffed, their ends need to be tied with thread.
• Stuffed sausages must be pierced with a needle in several places to release trapped air, and then subjected to heat treatment. If you ignore this recommendation, the product may burst during boiling, baking or frying. 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.

Homemade blood sausage without guts

• pork blood - 1.5 liters,
• fresh lard – 500 gr.,
• beef liver – 500 gr.,
• chilled boiled buckwheat – 200 gr.,
• milk – 100 ml.,
• salt and ground black pepper - to taste.

1. Boil the liver, cut into small pieces.
2. Cut the lard into pieces and pass through a meat grinder.
3. Beat the cooled blood.
4. Having combined all the prepared components, they are added: buckwheat, milk and spices. The resulting mass is thoroughly mixed, after which it is laid out in a baking dish in a thin layer, and placed in an oven preheated to 180 degrees for 2 hours.
5. After the specified time, homemade blood sausage is ready to eat.

Regardless of the recipe chosen, immediately before consumption, homemade blood sausage must be exposed to heat. It can be baked in the oven, boiled, or fried in butter or sunflower oil.

A tasty and aromatic dish, prepared at home, is perfect for any side dishes, will diversify the everyday and holiday table, and will saturate the body with nutrients and beneficial substances.

Perfect for any side dish. Try cooking! Pan-fried black pudding makes a great main dish, especially when paired with mashed potatoes or fresh vegetables. Worth a try! It's incredibly tasty and very satisfying.

Who will have to give up blood

She has practically no contraindications, except perhaps being overweight. Yet black pudding is very nutritious, and can further increase this excess. The only thing you need to be extremely careful about is: if you are planning blood sausage for dinner (you want to make it yourself at home), then the animals whose body parts will be used in preparing the product must be absolutely healthy. So it’s better to buy everything you need in trusted places controlled by the sanitary service, and not in spontaneous markets.

Ingredients and how to cook

ingredients for 3 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 10 min

How to cook blood sausage correctly and tasty

This dish, it seems to us, was invented thousands of years ago by nomadic peoples. In ancient Greece, blood sausage was considered a delicacy. To this day, bloodwort is valued for the same taste and benefits for the human body. The cuisines of many nations have their own recipes for preparing this dish, calling it differently. The Eastern Slavs prepared blood milk from a mixture of buckwheat porridge, pieces of lard and fresh animal blood. And today, it is not difficult to reproduce the old recipe and prepare a dish according to it, but it is healthy and tasty.

To cook blood sausage correctly and tasty, you will need:

• Beef or pork blood - 0.5 l;
• Pork intestines - 1.8 m;
• Pearl barley - 1 glass;
• Lard - 200 g;
• Onions - 1 pc.;
• Salt - 1 tablespoon;
• Ground black pepper - to taste;
• Oregano - 1 teaspoon;
• Marjoram - 1 tablespoon;
• Water - 5 glasses

How to properly cook blood sausage:

1. Wash the pearl barley until the water is clear, fill it with running water and leave for 3 hours;

2. Pour the swollen pearl barley into a pan and fill it with water;

3. Place the pan with pearl barley on the fire and bring to a boil;

4. Add peeled and finely chopped onion to boiling water with pearl barley, mix;

5. Salt, add pepper, chopped lard;

6. Cook pearl barley porridge for 50 minutes, cool slightly;

7. Add strained beef blood to the pearl barley, season with black pepper, oregano and marjoram;

8. Mix everything thoroughly;

9. We wash the pork intestines from the outside, turn them inside out, clean them and rinse thoroughly from the inside;

10. Then fill the intestines with cold salt water for half an hour;

11. We fill the prepared intestines through a funnel, not very tightly, with minced sausage;

12. We tie the filled intestines with threads and prick them with a needle in several places;

13. Place the blood sausage in a saucepan and add water so that it completely covers the sausages;

14. After boiling, cook the sausages for 10 minutes;

15. Then remove the sausages from the pan and cool them in a hanging state;

16. Before serving, remove the threads and fry the blood in a frying pan or on the grill for 5-7 minutes.

after 20-25 minutes I stick it in with a fork, if there is no blood, then you can pull it out))

No need! I put the blood (thawed) in boiling water and turn it over from time to time (so that it cooks evenly on all sides). After 15 minutes I try it with my fingers (it’s really hot, I pull a little out of the broth) and squeeze it in several places, if it doesn’t “crunch” in my fingers, I’ll still cook it, you can slightly pierce the intestine itself so that the air comes out, if there is a slight “crunch” ( tightness when compressed). You have to stand next to her. As soon as it “crunches,” I pull it out.

"Blunzngrostl" - fried with blood sausage. Blood sausage is one of the oldest types of sausages known today; it was made in antiquity. "Blunzngrostl" (instead of "o" should be "o umlaut", but there is no such sign on the keyboard) - fried blood sausage with potatoes - has become the national dish of Upper Austria.

Filling with buckwheat

The preparation offered by this blood sausage recipe differs significantly from the previous version. A glass of cereal is poured with boiling water for a quarter of an hour. At this time, 300 g of meat (most often pork) and 200 g of fresh lard are cut into small pieces, salted, peppered and browned. A liter of blood is carefully poured into the prepared base, the strained cereal is poured in, and the filling is kneaded until the blood thickens. At the end, an incomplete glass of milk is added - and the contents of the pan are mixed again. When the minced meat has cooled, the intestines are stuffed with it and tied securely. Blood sausage with buckwheat is not cooked: it is placed in a frying pan and fried on both sides.