Homemade blood sausage with buckwheat

There are many ways to make your own blood sausage at home. I want to share with housewives my favorite homemade recipe for making a very tasty blood meal with buckwheat and the addition of fried pork, onions and spices.

The sausage contains:

food blood (usually I take pork) - 1 liter;
pork (fat cut) – 1 kg;
buckwheat - from 200 g to 1 kg - to your taste;
onion – 200 gr;
salt – 80 g;
ground black pepper – ½ teaspoon.

How to cook

Any fatty piece of pork, cut and lightly fry.

Then, fry the meat through a meat grinder or finely chop it with your hands (you can use 50% minced meat for 50% chopped).

Fresh blood should be boiled in salted water until tender. Cool and, also, pass through a meat grinder. If you bought already boiled blood, then we simply grind it.

Boil the buckwheat to make a crumbly porridge. Buckwheat can be replaced with any cereal. Barley, barley, rice or wheat porridge are suitable.

Chop the onion and lightly fry (you can add it in the fat after frying the pork).

Next, we need to put all the ingredients for preparing our homemade preparation into a container suitable for mixing: blood, fried onions, pork, porridge, pepper and salt.

Mix all the ingredients included in the sausage until smooth.

In order to form a blood sausage, it is better to take pork intestines, which have been thoroughly cleaned and washed beforehand.

Fill the intestines with minced meat and tie the ends of the intestines with a strong thread.

Now, we need to heat-treat our blood and bring it to final readiness. To do this, we can simply boil it, or we can bake it in the oven or oven.

Blood sausage prepared according to this homemade recipe is moderately fatty, juicy and very tasty. It can be served as an independent dish simply with bread.

Preparation

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

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

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

Blood sausage, popularly called blood sausage, is a very satisfying, tasty and nutritious dish made from offal. The first mentions of it were found in ancient manuscripts of Athens. Now this dish is common in Russia, Ukraine and Belarus. It is not only tasty, but also quite economical, because... offal is always cheaper than meat, but its nutritional value is often higher than that of selected meat. Blood soup is a very fatty dish, so cereals are often added to the composition: rice, semolina, buckwheat, etc. This article will talk about how to prepare blood milk at home with buckwheat and provide a detailed video of the preparation process.

Tips for preparation, consumption and storage

all components must be as fresh as possible;
Pork or bovine blood is usually used;
the intestines are soaked in salt water, so you need to rinse them before use;
Always pierce the sausages with a needle before baking to prevent them from bursting.

How to store blood sausage:

in the refrigerator from 0 to 8 degrees;
no more than a day, but preferably half;
Be sure to pack it in a bag.

Tip: you can store bloodwort in fat rendered from lard. You need to pour it over the sausage and send it to a cold place, so it will last even longer.

Once ready, cool before serving;
goes well with any cereal, vegetables, bread - you can make sandwiches.
sausage, which has been in the refrigerator for several hours, is heated in the microwave or fried in lard in a frying pan.

Blood sausage is a tasty and nutritious product. Contains many vitamins and other nutrients. Useful for anemia, can replace iron supplements.

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.

Krovyanka with buckwheat and pork cheek

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

Cooking time: 1 hour.

150 gr. buckwheat;
1.5 m pork casings;
1.5 liters of fresh blood;
300 gr. cheeks;
3 tsp salts;
100 ml fresh milk (2.6%);
2 tsp freshly ground black pepper;
3 garlic cloves.

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

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

Video:

Homemade blood sausage in Ukrainian

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

Set of products for homemade sausage in Ukrainian

How to cook step by step

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

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

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

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

Blood soup with buckwheat. Recipe with photo

Many people mistakenly believe that blood sausage is a traditional dish of Ukrainian, Russian and Belarusian cuisine, although in fact this is far from the case. The first mentions of it were found in ancient manuscripts of Athens. If you believe the data that has survived to this day, the Athenian cook Aftheney was the first to come up with the idea of cooking bloody stew. The Spartans, hardened in battle, liked its excellent taste. Somewhat later, they began to introduce grains into the blood and fill the intestines with it, followed by boiling and frying them.

This is how the first blood was born, without which not a single noble banquet of that time could do without it. Blood sausage is still popular today. In France, a blood sausage called Boudin nur, which is made from a mixture of blood and apples, is currently popular. In Korean cuisine, blood sausage with rice and a large variety of spices is called sundae.

In Estonia, for example, we simply cannot imagine a Christmas table without bloodsucker, where from time immemorial it has been prepared at home. The cooking technology and composition of the ingredients of this dish according to different recipes differ significantly. The most common recipe is blood milk with buckwheat and rice. The cereals included in its composition not only make it more tasty and nutritious, but also act as a thickener.

More rarely, it is prepared with millet, grated fresh potatoes, wheat cereal, noodles and pasta. Today you can buy any homemade blood sausage on the market, but it is best, of course, to prepare it at home. We will now look at how to prepare blood clots with buckwheat

Pork intestines - 2 long large intestines,
Buckwheat – 2 cups,
Onions – 2 pcs.,
Lard – 200 gr.,
Blood - 2 liters,
Salt – 1 tbsp. spoon,
Spices: paprika, ground black pepper and bay leaf, coriander, nutmeg.
Sunflower oil for greasing the mold.

Calorie content of the presented recipes

On average, blood sausage contains 379 calories.

Calorie content of each ingredient from all previous recipes (per 100 g of raw product):

lard 797; blood 216; milk 45; intestines 602; buckwheat 330; egg 157; calf liver 124; cream 207; onion 40; heart 101; lungs 85; kidneys 92; ground black pepper 255; salt 0.

Blood soup with buckwheat - recipe

Cut the skins off the lard, then cut it into small cubes or pass it through a meat grinder. Boil buckwheat until half cooked. Strain the blood through a sieve. This way you will get rid of large clots. Peel the onions and pass through a meat grinder. Place buckwheat porridge in a deep bowl or saucepan, add ground or chopped lard to it. Pour in the blood. Add spices and salt, add onion puree.

Mix the blood sausage mixture thoroughly. If desired, you can also add finely chopped garlic to it, but... Surely, not everyone likes its presence in the bloodstream, so adding it is not necessary. So, the minced meat for the blood is ready. Intestines for its preparation can be used both thin and thick. Traditional homemade blood sausage is always made from large intestines.

In any case, the intestines need to be very carefully cleaned and washed to avoid a specific odor. Even store-bought cleaned intestines should be soaked for at least half an hour in a solution of water and lemon juice. After the minced meat and intestines are prepared, you can proceed to the third stage - stuffing.

Serve hot blood with buckwheat Like other types of homemade sausages, they are consumed with hot seasonings - horseradish, mustard or adjika. The cooled sausage is cut into pieces and fried in a frying pan in sunflower oil. Please also note that the shelf life of homemade sausage is no more than 5 days in cold conditions. Enjoy your meal. For lovers of homemade sausages, I recommend making homemade pork sausage as well.

Homemade blood with buckwheat

Homemade blood sausage with buckwheat is one of the most delicious sausages that you can prepare at home and please your beloved family on holidays and weekdays. In addition to the fact that homemade blood milk is very tasty, it is also useful for increasing hemoglobin. Making bloodsucker at home is not as difficult as it seems at first glance. The result is such a homemade sausage that is very tasty, aromatic and tender. It can be served either cold or hot.

To prepare homemade blood milk with buckwheat we will need:

1.5 meters of pork intestines (3 pieces of 50 cm each);
1.5 liters of fresh pork blood;
300 grams of cheek;
150 grams of buckwheat;
250 milliliters of milk;
15 grams of salt;
10 grams of black ground pepper;
3-4 cloves of garlic.

Preparing the intestines

According to the classic recipe, the bloodworm is prepared in the large intestine of a pig, but for the first time you can also use small intestines of a pig. They can be purchased in the store already cleaned, or at the market. To prepare sausage, we need to clean the intestines even if they have already been cleaned beforehand, since pieces of mucus may remain inside.

For cleaning, we need to use a cutting board, which must be covered with cling film so that it does not absorb unpleasant odors.

We take a piece of pork intestine, about 50 cm, fold it in half, and place it on a board. Using a teaspoon, we begin to scrape from the middle to the edges, removing the internal mucus, which gives this unpleasant odor.

When we have finished cleaning, they must be rinsed under running water. To do this, put the edge of the intestine on the tap and let a stream of water flow. This way they will be washed well from the inside. Having finished washing, you need to check the shell for integrity. There are two ways: - inflate it with your mouth, after first holding the opposite end with your fingers; — fill the intestine with water from the tap, squeezing its second edge with your fingers. Water will leak out in damaged areas. The damaged shell of the future homemade blood drink with buckwheat needs to be replaced.

In order to eliminate, perhaps, the remaining odor, vinegar was previously used. They diluted it with water and soaked the intestines for several hours. Now they use a more effective method. To do this, you need to take one medium lemon, grind it in a meat grinder or grind it in a blender. In the resulting mass, mix thoroughly and soak the intestines.

After 30 minutes, not a trace of the unpleasant odor remains. We wash the intestine under running water and it is ready for use.

Preparing the filling

Let's prepare the cheek. The skin should not be used in the preparation of bloodshed, so we cut it off with a knife. Now you need to separate the fat from the layers of meat.

Heat a dry frying pan, put lard on it, pre-cut into cubes 1-2 cm in size. Fry it over low heat for about 20 minutes.

The separated cheek meat is also cut into cubes 0.5-1 cm in size.

When the lard begins to acquire a golden color, about 5 minutes before the end of frying, add the meat to the frying pan.

Fry over low heat for 5 minutes.

Take 2-3 tablespoons of rendered fat and place it in a small container. We'll need the fat later.

Transfer the fried cracklings to a bowl and leave to cool.

Let's prepare the buckwheat. Boil 300 milliliters of water. Preheat the oven to 220 degrees.

Pour boiling water over 3/4 cup of buckwheat. Add half a teaspoon of salt. Mix quickly and cover with a lid. Turn off the preheated oven, place the buckwheat in it and leave to steam for about 20 minutes. The porridge should be half cooked.

In order to check the readiness of the porridge, take one grain out of the oven and squeeze it between your thumb and index finger. The grain should open up and not spread between your fingers. This means that the buckwheat is steamed correctly.

Let's take care of the blood. To ensure that there are no lumps of coagulated blood in the filling, it must be carefully strained through a sieve. When the blood has drained, the remaining clots must be twisted in a meat grinder. Then we mix them with blood. You should get a homogeneous mass.

In order for homemade blood to be soft and tender, add 250 milliliters of milk, one and a half teaspoons of salt, and 1/3 teaspoon of ground black pepper to the prepared blood. Squeeze the peeled garlic into the resulting mixture through a garlic press.

It's time to add the fried meat with lard and buckwheat. All ingredients must be cool. Mix everything and the filling for homemade blood is ready.