Homemade blood sausage. Cooking recipes

Blood sausage is a pork intestinewith porridge, meat and blood. Under this terrible name lies an unmatched fragrant sausage, which is also called home. To make this delicacy, use fresh bovine or porcine blood. So that it does not curl after the slaughter of the animal, it is collected immediately and defibrinated, that is, the protein that is responsible for the coagulability of the blood is removed. To do this, still hot blood is vigorously hindered by a wooden spatula. Blood can be stored for a short time in the refrigerator, for this, before beating, salt is added to it - one tablespoon per liter of blood.

Before preparing the sausage it is necessary to checkthe quality of the blood, from which we will do it. To do this, the blood must be mixed again and filtered through a fine sieve. Then a teaspoonful of blood will be poured into the palm of your hand. The puddle should spread evenly over the arm. But better, of course, blood sausage "Homemade" is obtained from fresh blood. If you can buy one, then you can cook an amazing dish, fragrant and satisfying.

"Blood sausage", recipe.

- fresh pork blood - two liters;

- meat trim (pieces when cutting the carcass from the neck, you can bacon) - one kilogram;

- boiled pork tongue;

- Spices;

- onion and garlic.

Fresh blood defibrinated, stir activelywooden stick or spatula and add salt: two liters - two tablespoons. We clean for an hour in the refrigerator to cool it. In the meantime, prepare the rest of the ingredients for the sausage. Cuts and fat finely and finely cut and fry in a pan with onions and garlic. Then we roast the roasted meat through a meat grinder and add the spices, pepper and salt to the minced meat. The boiled pork tongue is carefully cleaned from the films and cut into thin strips. Add to the stuffing and mix well.

When the blood cools down, it will also needmix well with ground meat. We take thick intestines, still beef or pork, well cleaned and rubbed with salt, then washed and soaked in cold water. Do not fill the intestines very tightly, tie it with twine or any strong rope. Loaves of homemade sausage should be placed in a deep saucepan and filled with water. You need to cook sausage for about two to three hours.

When the water in the saucepan boils, it will be necessarypierce each loaf of sausage in several places with a toothpick to avoid inflating and bursting the gut. Check the readiness of homemade sausages can be easily with the help of a sharp knife, you need to gently pierce any loaf. The juice should go out clear. Finely cooked sausage to a colander and leave to drain. Blood sausage will get even tastier if baked in the oven. We'll lay the guts stuffed with mince on the baking tray and bake. To eat such sausage is better in a hot kind, unlike boiled, which is more delicious than cold.

"Blood sausage with buckwheat"

- fresh pork blood - one liter;

- Buckwheat - half a kilogram;

- lard internal - about half a kilogram;

- pepper fragrant black and salt - to taste;

- Pork intestines, cleaned and washed.

First, boil buckwheat, it should bealmost soft, but not overcooked. Then you need to mix the buckwheat together with the fat and fresh blood twisted in the meat grinder in a large bowl. Then add the black pepper and salt and mix again well. This stuffing will be filled with guts tied with twine on both sides. Then you will need to boil a pot of water, so that the blood sausage boiled there for about ten minutes. Putting sausage loaves into boiling water, you need not forget to pierce them with a needle in several places so that the shell does not burst.

Then we will take a sausage and put it onoiled or greased pan. We will bake our homemade sausage at a temperature of 180 degrees, periodically turning it over so that it is evenly rosy. Ready-made blood sausage is good both hot and cold. Keep it in the refrigerator. When serving, it can be heated in a microwave or fried in oil in a frying pan. Bon Appetit!