Homemade blood sausage (blood sausage) - recipes. Homemade blood sausage

Step-by-step recipe with photos and videos

Blood sausage is a very ancient and popular dish. It is prepared very simply and the ingredients are all simple, the main thing is to find fresh blood. Today this can be done at the market, in the supermarket. Although it’s still better - through acquaintance, to be sure of the quality of the product.

But to make the blood milk richer and tastier, you need to put buckwheat in it. Sausage should be served chilled, along with fresh vegetables.

Prepare ingredients for making blood sausage with buckwheat at home.

Pork skins, along with lard, must be thoroughly cleaned and washed. To do this, you need to moisten the skin with water and scrape with a knife, then rinse and scrape again. Repeat this procedure until the skin is completely clean.

Place the skins and lard in a saucepan, add water and place on the fire.

At the point of boiling, reduce the heat to minimum and continue cooking for 30-40 minutes.

Drain the water, cool the skins, and then grind them in a meat grinder with a fine strainer.

Peel the onion and garlic and grind in a meat grinder.

Sort out the buckwheat from debris and bad grains, add water and put on fire.

Boil until done. It is important not to overcook! The cereal should remain crumbly.

Cool the buckwheat and add to the ground skins. Season with salt and ground black pepper.

Pour in the blood and mix thoroughly. But before this, the blood must be cleared of clots with a fine strainer.

Wash the intestines, scrape them with a knife if necessary and tie one end with a thread. Pull the intestine onto the meat grinder attachment.

Fill the intestine with the prepared minced meat.

Tie the second edge with a thread and make 7-10 punctures with a needle over the entire surface.

Bring the water to a boil and place the sausage in it. After boiling, cook for 15 minutes.

Place the finished sausages in a baking dish and grease with butter.

Bake the bloodsucker with buckwheat in the oven for 15 minutes at 170 degrees. Instead of baking, you can cook the sausages until they taste good in a frying pan. To do this, you need to heat the frying pan, pour in 2 tbsp. butter, add 1-2 cloves of garlic, 1-2 sprigs of rosemary and after a minute add the sausages. Cover the pan with a lid and fry over low heat for 3-4 minutes, then turn over to the other side and continue frying for 2-3 minutes.

After the sausages have cooled, serve them with fresh vegetables.

Blood sausage with buckwheat is very appetizing, tasty and filling. Bon appetit. Cook with love.

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.

Basic cooking rules

• 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 need to 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.

Classic recipe

• blood – 3 l;
• lard – 1.5 kg;
• cognac (Sherry, Madeira, Cahors, Vermouth) – 80 ml;
• garlic – 5 cloves;
• salt to taste;
• ground dry spices - allspice, red and black, cumin, cloves, nutmeg, etc.;
• cleaned pork intestines.

• Cut off the skin of the lard, and then cut it into small pieces. You can use a meat grinder.
• Press the garlic through a press and combine in a bowl with the rest of the ingredients - blood, cognac, lard, salt and spices. Mix all.
• Fill the intestines with the prepared mixture using a special funnel, twisting in places or tying with twine. Then tie the ends of the shell.
• Pierce the sausages in several places and place in a large pan filled with warm water. Put it on low heat and cook for half an hour. The cooking process must be carefully monitored to prevent the sausages from inflating, after which they may burst. So, if the product swells, you need to carefully pierce it with a needle or toothpick.
• Remove the boiled sausage from the pan and cool. To do this, you can put it in the refrigerator or hang it in a cool pantry.

Recipe for Ukrainian sausage with liver

• pork blood – 1 l;
• liver – 600 g;
• fresh lard – 400 g;
• onions – 2 pieces;
• milk – 300 ml;
• spices to taste.

• Remove the skin from the lard, cut it into pieces and pass through a meat grinder with a coarse mesh. You can simply cut it with a knife into small pea-sized pieces.
• Fry the lard in a frying pan for 10 minutes, and then add the onion, previously peeled and cut into cubes. Fry until translucent, and then leave until completely cooled.
• Rinse the liver, remove the veins and grind with a meat grinder.
• In a bowl, combine lard, liver and blood fried with onions (if it has a heterogeneous consistency, it is recommended to beat it with a blender first).
• Pour milk into the prepared minced meat, then add salt, pepper and spices to your taste. Mix everything again.
• Place the sausage attachment on the meat grinder, pull the intestines and immediately tie the end with thread. Stuff the sausage until it is soft and smooth. Tie off the second end.
• Pierce the sausages every 15 cm using a needle or toothpick. You need to act carefully so that the shell does not burst.
• Boil water in a saucepan and place the sausages in it. Cook for about 45 minutes.

Before serving, ready-made homemade sausages can be fried until brown or baked in the oven.

Sausage and cereal recipes

With buckwheat

• pork blood - 1 l;
• pork neck pulp – 200-300 g;
• salted lard – 150 g;
• pork fat – 800 g;
• onions – 2 large pieces;
• low fat cream – 1 cup;
• red wine vinegar – 1 tsp;
• ground cloves, nutmeg, paprika - a pinch;
• salt, ground black pepper to taste;
• pork intestines.

• Pour 2 liters of cold water over the neck, place over medium heat and bring to a boil. Then cook for another hour and a half, skimming off the foam regularly. There is no need to cover the pan with a lid. Strain the finished broth and finely chop the meat.
• Boil the broth, add buckwheat and cook over low heat until tender. Typically this will take about 25-30 minutes. If the liquid evaporates early, you can add boiling water. Remove the porridge from the heat and cool.
• Cut the pork fat and lard into small pieces. Then peel and finely chop the onion. Take a frying pan with a thick bottom and simmer the lard to render the fat. Then throw in the onion and fry for 5-7 minutes, stirring regularly. The onion should not turn dark. Then add the fat and cook until it becomes transparent, stirring regularly. This will take about 20 minutes. Then turn off the heat and leave the mixture to cool.
• Stir vinegar in the blood and strain the mixture, then pour it over the buckwheat porridge. Add onion with fat and chopped neck, season with salt and spices. At the end add cream. Mix everything thoroughly.
• Tie one end of the intestine tightly with twine, and then fill it with ready-made minced meat, using a funnel or attachment to a meat grinder. Tie the other end of the intestine, which is pierced in several places.
• Boil water in a saucepan, add the sausage into it, then reduce the heat. Cook until firm, about 40 minutes, or longer if thick casings were used. When the sausage floats, you should additionally pierce it in 2-3 places so that it does not burst.
• Place the finished sausage on a plate, cover with a towel and cool completely.

Blood sausage with buckwheat can be kept for about 14 days in the refrigerator or cool cellar.

With semolina

• blood – 3 l;
• semolina – 2 cups;
• lard – 1.2 kg;
• garlic – 2 heads;
• salt – 1.5 tsp;
• spices to taste;
• intestines.

• Cut the skinned lard into pieces, throw it into a saucepan and pour boiling water over it to lightly cover. Cook over low heat for 10 minutes and leave until cool.
• Peel the garlic cloves and grind through a meat grinder with lard.
• Pour salt into the blood. Shake the mixture with a whisk, but if it has already curdled, you should beat it with a blender to dissolve blood clots.
• Combine the blood and lard mixture, add semolina and spices. Mix everything and set aside for 30 minutes to allow the cereal to swell.
• Stuff the intestines with the prepared minced meat in the usual way and pierce them in several places. There is no need to stuff it too much, as the cereal will swell during cooking. This sausage does not take long to cook in boiling water – about 30 minutes.

With rice

• blood – 2.5 l;
• rice – 2 cups;
• peritoneum – 0.5 kg;
• onion – 0.5 kg;
• chicken eggs - 5 pieces;
• milk - 2 glasses.

• Add salt to the water and boil the rice in it, then drain it in a colander and cool.
• Pass the peritoneum through a meat grinder and fry for 5 minutes in a frying pan. There is no need to remove the skin from the lard.
• Peel and finely chop the onion, add it to the lard and fry until dry cracklings form. Judge the mixture.
• In a bowl, combine eggs, milk and spices. Beat everything until smooth, and then add the remaining ingredients - lard with onions, rice and blood. If desired, you can supplement the minced meat with a few cloves of garlic passed through a press. Everything needs to be carefully shifted and placed in a cool place for 60 minutes.
• Stuff the intestines, tie the ends and pierce them in several places with a needle. There is no need to stuff the shell too tightly, as the rice will swell further during cooking.
• Cook the sausage for about 40 minutes, then cool and refrigerate.

• blood – 2 l;
• dried mushrooms – 100 g;
• lard – 400 g;
• chicken eggs - 3 pieces;
• garlic – 1 head;
• salt, spices to taste.

• Cover the mushrooms with water and leave for 3 hours. Then cook for 20 minutes in the same water. The finished mushrooms need to be removed and placed in a colander. Be sure to save the broth.
• Remove the skin from the lard, pass through a meat grinder and fry for 10 minutes in a frying pan.
• Peel and finely chop the garlic cloves, as well as the cooled mushrooms. You should not pass them through a meat grinder, as in this case their taste will be less pronounced. To enhance the taste of the mushrooms, you can fry them separately in a frying pan.
• Add salt and garlic to the blood. Mix everything thoroughly. In a separate bowl, beat the eggs with a whisk, then pour in the blood mixture and add the remaining ingredients, namely the lard mixture and mushrooms. If desired, you can add black pepper, ground coriander and nutmeg to the minced meat.
• Pour 0.5 cups of mushroom broth into the prepared minced meat, mix thoroughly and stuff the intestines, which are boiled in water for about 30 minutes.

Recipe for sausages with cream and meat

• blood – 1 l;
• natural thick fat cream – 400 ml;
• pork or veal meat (you should choose liver) – 600 g;
• lard – 150 g;
• chicken eggs - 4 pieces;
• cognac or fragrant strong wine – 500 ml;
• salt, spices to taste.

• Cut the meat and lard into small pieces and pass through a meat grinder.
• Combine minced meat with eggs, salt and spices. Mix all.
• Pour in blood, cognac or wine, and finally cream. Stir the mixture again.
• Stuff the intestines with minced meat, tie the ends with thread or twine and make several punctures. Cook the sausage for 15-20 minutes over low heat. If necessary, make additional punctures to prevent it from bursting.
• Then bake the boiled sausage in an oven preheated to 180 degrees. Cooking time is about 15-20 minutes.

The finished sausage can be served with any side dishes and vegetable salads.

• Instead of fresh blood, you can use dry food albumin, which simply needs to be diluted in water. It can be stored in a dry place for 2-3 years.
• After boiling, the sausage casing should be treated with vegetable oil so that it does not dry out. This will also help protect the product from bacteria.
• If you don’t have time to cook the sausage right away, you can salt the blood and put it in the refrigerator, where it can stay for up to 3 days. During the cooking process, you no longer need to use salt, otherwise the sausage can be over-salted.
• To preserve the intestines, they should also be sprinkled with salt, placed in an airtight container and refrigerated. The product can be stored for a year.
• To ensure that the blood sausage has a golden brown and crispy crust when baked, the casing should first be greased with vegetable oil.

Video: how to cook sausage with food albumin?

ORDINARY BLOOD SAUSAGE

The killed pig must be immediately hung upside down so that it is convenient to collect the blood. Liquid blood is filtered through a colander or sieve lined with gauze. To prevent the collected blood from clotting, it is recommended to beat it together with a small amount of salt. Blood clots, if any, must be minced or rubbed through a sieve.

To 3 liters of blood add 1.5 kg of lard cut into small pieces (up to 2 cm), salt to taste, black and allspice, cumin, cloves, nutmeg, which must first be finely ground. All this is mixed well and the resulting mixture is tightly stuffed into large pork or beef intestines, the ends of which are tied with twine.

The resulting sausage loaves are placed in a bowl with warm water and placed on very low heat. After the water boils, cook the sausage for another 30 minutes.

To prevent the sausage from bursting, it is pierced in several places before and during cooking.

Carefully remove the finished sausage and strain it.

BLOOD SAUSAGE FROM PORK LIVER

To prepare this sausage, take 3 parts of meat (pulp and subcutaneous fat layer), 1 part of liver and 1.5 liters of fresh blood.

For 1 kg of this mixture add 28 g of salt, 2 g of black pepper and 1 g of grated nutmeg.

The raw liver along with the meat is finely chopped, blood and spices are added and mixed well.

The resulting mixture is tightly stuffed into small beef intestines, which are tied with twine, 2 at a time (like sausages), and smoked for 2 days or hung to dry.

Before eating, boil the sausage for 15-20 minutes.

MEAT AND VEGETABLE BLOOD SAUSAGE

To prepare meat and vegetable blood sausage, take cooked crumbly porridge (buckwheat, pearl barley, rice, wheat or barley), fried fatty pork, minced in a meat grinder or finely chopped with a knife, fried onions, pepper, salt in the following ratios: per 1 kg of raw food blood - 1 kg of porridge, 1 kg of pork, 80 g of salt, 200 g of salt, 200 g of onion, 0.5 teaspoon of pepper.

This whole mass is mixed and filled with wide pork intestines, well washed and turned out, the ends of the sausage loaf are tightly tied.

Then the sausage is placed on a baking sheet and baked in the oven or oven.

HOMEMADE BLOOD SAUSAGE

Pork or beef meat is finely chopped and passed through a meat grinder. Add salt and pepper to the cooked minced meat to taste. All this is mixed well and filled into well-washed pork intestines, tied with thread at both ends.

The sausage is cooked for 15-20 minutes over low heat, then fried, preferably in the oven.

For 1 liter of fresh blood, 0.5 liters of cream, 3-4 raw eggs, 0.5-0.6 kg of pork or beef are consumed.

BLOOD SAUSAGE “SPECIAL”

Once the pig's blood is collected, it is stirred with a wooden spoon, salted and placed in a cold place until the other foods are prepared.

For 1 kg of blood, take 0.5 kg of meat trimmings from the neck and other places, cut them together with fat, add salt, black pepper, cumin, allspice and cloves and mix with the blood.

Large pork or beef intestines are filled with the resulting mixture, their ends are tied; then they pierce it with a needle in several places, fill it with cold water and cook over low heat.

Place a wooden grid or several sticks at the bottom of the dish in which the sausage will be cooked. The laid sausage is pressed down on top with a plate.

While cooking the sausage, it is pierced with a needle again. If no blood flows out, the sausage is ready.

The cooked sausage is placed on a sieve or colander to drain.

Store in a cool place.

BLOOD SAUSAGE “MYASNITSKAYA”

Meat cut from a pig's head and boneless brisket are boiled and ground in a meat grinder.

Separately, boil the skin and lungs until tender and, after cooling, also pass through a meat grinder.

Cook a steep crumbly porridge from any cereal, put it in a clean bowl, pour in blood, mix thoroughly and add cooked meat, skin and lungs, fried, finely chopped onion, salt, season with spices, pour in fatty strained broth and mix well again.

The resulting minced meat is stuffed into the large intestines of pork.

Blood sausages tied at the ends (200-250 g each) are boiled for 20-40 minutes at a temperature of 85-90 ° C, after first piercing the shell with a thin needle in several places, then they are washed in cold water and laid out to cool.

To prepare such a sausage, 3.5 kg of meat from a pig's head requires 0.5 kg of pork tenderloin, skin and lungs, 0.8-1 liters of pork blood, 0.5 liters of fatty meat broth, 1 kg of boiled cereal, 50 g onion, lard for frying it, salt and seasonings (pepper, marjoram, cumin).

RICE BLOOD SAUSAGE

The meat is cooked until done and lard scalded with boiling water (you can use brisket instead) is cut into small pieces.

The washed rice is cooked until tender, rinsed under running water and left until all the water has drained.

Place chopped meat with lard, rice, salt, season with spices and mix in the prepared dishes, pour in pork blood and carefully shovel again.

Fill the small intestines with minced meat, tie the ends of the sausages and cook them for 15-20 minutes at a water temperature of 85-90°C.

Cooked blood sausages are rinsed with cold water and laid out to cool.

To make sausage, 3 kg of pork front leg requires 3 kg of pork back fat, 1-1.5 liters of pork blood, salt and seasonings (pepper and cloves).