Sausage homemade black blood recipe. Blood sausage, recipes for cooking at home

Blood sausage, or black pudding, is a sausage that uses the blood of animals (bovine, pork). The recipe was invented in Athens, the best cook of his time by Aftenei. Today, this recipe is very common, both in cities and villages of various countries. Today we will tell you how to cook such sausage at home.

Cooking process

You will need natural intestines, which you can buy at butcher shops or the market. You will also need to prepare minced meat. It includes: blood, meat trimmings, pork meat, lard, liver and other products. Cereals, eggs, milk cream may also be included. Salt, spices, garlic (to taste) are added to the minced meat.

Before the whole process, you should clear the blood from the results of clotting. To do this, you should bring down the freshly expressed blood with a whisk. After this, the blood will remain longer than usual. You can also strain the blood through a fine sieve.

Sausage recipe without porridge

You'll need:

• cleaned pig intestines;
• about 3 l. blood;
• lard - 1.5 kg;
• spices (black pepper, red; cumin);
• 80 ml. sherry, or cognac;
• salt (add to taste);
• garlic - 5 pcs.

Cooking:

Rinse your intestines. Grind the fat, peeling off the skin from it, 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 put in warm water. You need to cook it for about 30 minutes, while being careful and make sure that the sausage does not burst.

After cooking, the sausage is cooled. Do not store sausage for more than 3 weeks.

diet recipe

You'll need:

• fresh blood - 1 l;
• natural fat cream - 400 ml;
• veal or pork meat - 500 gr (liver is also suitable);
• lard - 150 g;
• chicken eggs - 3-4 pcs.;
• cognac or wine - 50 ml;
• spices;
• salt.

Cooking:

Grind the meat, pass through a meat grinder. Add salt, spices and cognac to it. Mix everything and fill the intestines. For tying, use twine or a harsh thread. Boil the sausage for 15 minutes over low heat, pierce it if it puffs up. Then it is cooked in the oven (additional 15-20 minutes). It can be served with strong and table wines, as well as a vegetable salad.

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

Some general information

With the right technology, this tasty dish can be stored until the next slaughter of animals. How is homemade sausage made? The recipe in Ukrainian is notable for the fact that it is first baked in ovens, and then poured with lard. Most of the current housewives, in modern conditions, of course, do not have ovens, so they cook. In addition, they bake immediately only that part that will be eaten shortly after cooking, since it is drier.

The rest of the semi-finished product is recommended to boil a little and store in portions in the freezer. Such sausage can be grilled (boiled or raw) in season. The success of its taste and quality depends on the right balance of fatty meat to lean meat. A secondary matter is various additions to the recipe and seasonings.

The easiest recipe for “Homemade” Ukrainian sausage

To complete it, we need: one kilogram of pork, 400 grams of lard, eight cloves of garlic, eight peas of black pepper, two onions, three teaspoons of salt. And now the Ukrainian "Homemade" sausage, a recipe for cooking. Wash and dry the pork well. Cut exactly half of the meat (0.5 kg) and 200 grams of fat into small pieces. Pass the second half of the pork through a meat grinder. Then we connect everything together. Mince the garlic and send it to the minced meat. Pepper, salt and mix well.

We fill the washed intestines with minced meat, tie the ends tightly with threads and place in the refrigerator for six hours. Cut into pieces the remaining 200 scales of fat, chop the peeled onion. Be sure to pierce a few holes on the sausage. We heat the pan, melt the lard in it and fry our workpiece almost until cooked. Then add the onion and continue to fry until it is golden and the sausage is ready.

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, fried or boiled potatoes for garnish. And now we’ll tell you how else Domashnaya sausage is prepared. Recipe in Ukrainian, in a rustic way. We pass pork with onions through a meat grinder, add garlic, pre-chopped, seasonings and spices. Mix thoroughly.

We prepare pork intestines, fill them with cooked minced meat, tightly tie the ends with a thread, put them in a spiral or a ring in a frying pan, pierce with a needle in several places to let the air out. We send the pan to the preheated oven and bake on both sides, from time to time pouring our own, secreted juice. Sometimes it is not enough, in which case you can add water. It is assumed that the Ukrainian “Homemade” sausage, the recipe of which we have just reviewed, is served hot, ruddy, and fried at the table.

Buckwheat blood sausage recipe

Many people, of course, will not eat such sausage, but for some, the so-called “blood” is a real delicacy. Therefore, we offer a couple of recipes for this dish. So, blood sausage "Homemade" in Ukrainian, a recipe for cooking. We will need: one and a half liters of blood, 500 grams of fat, 500 ml of milk, 200 grams of buckwheat, one teaspoon of ground pepper and two tablespoons of salt. Pre-cook the lard and cut it into small cubes. We also cook buckwheat. We mix lard, blood, buckwheat, pepper and salt. Add milk, stir again. We fill the pre-prepared intestines with this filling. At the same time, we do not do it too tightly, leaving a couple of centimeters of emptiness in each ringlet.

Guts, of course, do not forget to tie well. After the whole sausage is ready, put a pot on fire, five liters, with water. After boiling, put a couple of small or one large ring into the water, pierce it with a needle in several places and turn off the fire as soon as the water boils again. Cooking time - 15 minutes, after which the product must be fried on a baking sheet in the oven for half an hour at a temperature of 250 degrees. This is how Ukrainian blood sausage is prepared. A recipe with a photo will help the housewives understand the nuances of this process.

Recipe for "blood" with liver

Exactly this recipe dishes is national, which is considered a real Ukrainian "blood". We will need: pork blood - one liter, fresh milk - one glass, boiled buckwheat - two glasses, boiled liver (150 grams of heart, kidney, lung and liver), pork fat - 250 grams, one onion, salt, seasonings, intestines pork, prepared, up to 30 cm long. Now let's talk about how Ukrainian blood sausage is prepared. The recipe with the liver is branded.

We remove the skin from the fat and twist it through a meat grinder. Then fry in a skillet for 15 minutes. Also chop the onion in a meat grinder and add to the fat. After five to seven minutes, turn off the fire. Cut the whole liver into small pieces by hand. We process the blood in a blender until a homogeneous mass. In a deep container, mix all the ingredients and prepare the shells for the “bloody blood” - we tie one of the ends of each intestine.

Sausage "Homemade", recipe in Ukrainian - the final stage

Using a cup, fill the intestines with cooked minced meat. We don't do it too tightly. Rinse cold water and place on a greased baking sheet. The sides must be large. Then we send the baking sheet to the oven preheated to 200 degrees for half an hour. Five minutes after the start of frying, we pierce it with needles so that there is no cracking.

This procedure can be replaced by pouring boiling water over the "blood" before sending it to the oven. Before serving, it is recommended to cool the finished dish, but if you do not have the patience for this, then it's okay. Eat for health!

Most types of sausages are made primarily from meat. Of course, various additives rely on it (the same spices at least), but the main component is still pork (beef, horse meat, chicken, etc.). Another thing is blood sausage. It, of course, also includes minced meat, but the main ingredient in it is still blood. There are various recipes for blood sausages in almost all countries. Somewhere the "liquid component" should be bovine, somewhere - sheep, somewhere - pork, but it is everywhere. And if earlier homemade blood sausage was available only to those who kept livestock on the farm, now it is quite possible to purchase all the components and cook this dish with your own hands.

Fighting Prejudice

Some people are skeptical about this dish. Say, since there is blood in it, then those who eat it are almost vampires. However, the long history of the existence of such sausages and the variety of recipes make such a point of view simply ridiculous. In addition to the amazing taste of these products, they are also very useful for humans. Blood is a life-giving substance, and sausage from it helps to improve blood formation due to the incredible amount of vitamins and iron that it contains. Not without reason, doctors strongly recommend that pregnant women (and those ladies who are going to conceive a child) and people who have undergone chemotherapy eat it. So it would be wise to cast aside any prejudice if black pudding has ever given you one.

Who will have to give up blood

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

Subtleties of cooking

First of all, the most important thing is the ingredients. Purchased intestines can be cleaned; even if this is the case, they must be thoroughly washed, and then soaked for a couple of hours in salt water. But sometimes there are also unpeeled offal. In this case, they will have to be carefully turned out and the inner film removed with a non-sharp object. The second important component is blood. If you managed to get fresh, immediately after slaughter, salt it so that it does not curl. Before stuffing, the blood must be filtered, and the clots are rubbed through a colander or turned through a meat grinder.

Now about the technology of "stuffing" minced meat into the gut. Many meat grinders have special attachments for sausages. If you don’t have such a device, build yourself a watering can from a plastic bottle: cut off the neck with half the volume of the bottle and attach one end of the intestine to it. You can push the stuffing with a fork handle or a pusher. It is not worth stuffing too tightly - during the heat treatment, too tight sausages can burst.

And the last thing: blood sausage at the end of cooking is either fried or boiled. In any case, it must be pierced with a needle in several places so that steam comes out.

Krovyanka without porridge

This is the easiest recipe ever. Unsalted pork fat (one and a half kilos) is taken, the skin is cut off from it, and it is finely chopped or ground. 5 cloves of garlic are crushed, mixed with bacon, three liters of blood and a glass of cognac (quality vermouth, sherry or Madeira will also do). The filling is flavored with salt and spices (any pepper, nutmeg, cumin, cloves - whatever you want). One end of the intestine is tightly tied with a thread, through the other the black pudding is filled with minced meat. A large container (basin, pan, bucket) is placed on the fire, warm water is poured into it - and on the fire. After boiling, your homemade blood sausage will cook for half an hour. The finished product is carefully removed and cooled. You can eat!

Blood sausage with barley

Most often, a blood drop is prepared with any cereals. Barley and buckwheat are the most popular in our area, followed by rice. If you chose pearl barley, then it should be washed in the amount of 1 kilogram and boiled in salted water until soft, but so that it remains crumbly. About half a kilo of smoked bacon is cut, about 6 onions are chopped, everything is mixed with porridge and seasoned with spices. Such a recipe for black pudding is especially successful if it is supplemented with marjoram or oregano in addition to the usual seasonings. When the porridge has cooled, one and a half liters of blood are poured into it, and everything is kneaded. The intestines are stuffed with minced meat, and the tied sausages are boiled for 10 minutes in salt water. Before serving, they should be fried in the oven or in a pan.

Stuffing with buckwheat

The preparation that this black pudding recipe offers is significantly different 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 is taken) and 200 g of fresh fat are cut into medium-sized pieces, salted, peppered and browned. A liter of blood is carefully poured into the prepared base, strained cereals are poured in, the filling is kneaded until the blood thickens. At the end, an incomplete glass of milk is added - and again the contents of the pan are mixed. When the minced meat has cooled, the intestines are stuffed with it and securely tied. Blood sausage with buckwheat is not boiled: it is laid out in a pan and fried on both sides.

Most types of sausages are made primarily from meat. Of course, various additives rely on it (the same spices at least), but the main component is still pork (beef, horse meat, chicken, etc.). Another thing is blood sausage. It, of course, also includes minced meat, but the main ingredient in it is still blood. There are various recipes for blood sausages in almost all countries. Somewhere the "liquid component" should be bovine, somewhere - sheep, somewhere - pork, but it is everywhere. And if earlier homemade blood sausage was available only to those who kept livestock on the farm, now it is quite possible to purchase all the components and cook this dish with your own hands.

Fighting Prejudice

Some people are skeptical about this dish. Say, since there is blood in it, then those who eat it are almost vampires. However, the long history of the existence of such sausages and the variety of recipes make such a point of view simply ridiculous. In addition to the amazing taste of these products, they are also very useful for humans. Blood is a life-giving substance, and sausage from it helps to improve blood formation due to the incredible amount of vitamins and iron that it contains. Not without reason, doctors strongly recommend that pregnant women (and those ladies who are going to conceive a child) and people who have undergone chemotherapy eat it. So it would be wise to cast aside any prejudice if black pudding has ever given you one.

Who will have to give up blood

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

Subtleties of cooking

First of all, the most important thing is the ingredients. Purchased intestines can be cleaned; even if this is the case, they must be thoroughly washed, and then soaked for a couple of hours in salt water. But sometimes there are also unpeeled offal. In this case, they will have to be carefully turned out and the inner film removed with a non-sharp object. The second important component is blood. If you managed to get fresh, immediately after slaughter, salt it so that it does not curl. Before stuffing, the blood must be filtered, and the clots are rubbed through a colander or turned through a meat grinder.

Now about the technology of "stuffing" minced meat into the gut. Many meat grinders have special attachments for sausages. If you don’t have such a device, build yourself a watering can from a plastic bottle: cut off the neck with half the volume of the bottle and attach one end of the intestine to it. You can push the stuffing with a fork handle or a pusher. It is not worth stuffing too tightly - during the heat treatment, too tight sausages can burst.

And the last thing: blood sausage at the end of cooking is either fried or boiled. In any case, it must be pierced with a needle in several places so that steam comes out.

Krovyanka without porridge

This is the easiest recipe ever. Unsalted pork fat (one and a half kilos) is taken, the skin is cut off from it, and it is finely chopped or ground. 5 cloves of garlic are crushed, mixed with bacon, three liters of blood and a glass of cognac (quality vermouth, sherry or Madeira will also do). The filling is flavored with salt and spices (any pepper, nutmeg, cumin, cloves - whatever you want). One end of the intestine is tightly tied with a thread, through the other the black pudding is filled with minced meat. A large container (basin, pan, bucket) is placed on the fire, warm water is poured into it - and on the fire. After boiling, your homemade blood sausage will cook for half an hour. The finished product is carefully removed and cooled. You can eat!

Blood sausage with barley

Most often, a blood drop is prepared with any cereals. Barley and buckwheat are the most popular in our area, followed by rice. If you chose pearl barley, then it should be washed in the amount of 1 kilogram and boiled in salted water until soft, but so that it remains crumbly. About half a kilo of smoked bacon is cut, about 6 onions are chopped, everything is mixed with porridge and seasoned with spices. Such a recipe for black pudding is especially successful if it is supplemented with marjoram or oregano in addition to the usual seasonings. When the porridge has cooled, one and a half liters of blood are poured into it, and everything is kneaded. The intestines are stuffed with minced meat, and the tied sausages are boiled for 10 minutes in salt water. Before serving, they should be fried in the oven or in a pan.

Stuffing with buckwheat

The preparation that this black pudding recipe offers is significantly different 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 is taken) and 200 g of fresh fat are cut into medium-sized pieces, salted, peppered and browned. A liter of blood is carefully poured into the prepared base, strained cereals are poured in, the filling is kneaded until the blood thickens. At the end, an incomplete glass of milk is added - and again the contents of the pan are mixed. When the minced meat has cooled, the intestines are stuffed with it and securely tied. Blood sausage with buckwheat is not boiled: it is laid out in a pan and fried on both sides.

Krovyanka- This is a sausage based on the blood of animals, calves, bulls or pigs (purified from clotted blood). Often such a sausage is prepared in Ukraine, but other nations also borrowed the recipe and use it. The ingredients of this sausage can scare away a lot of people, but still, those who really appreciate the taste of homemade sausage do not stop cooking it.

Krovyanka. RECIPE.

Many people cook blood in different ways, someone uses lard as one of the ingredients, other cereals, so you should not look for original recipe because it doesn't exist. Let's prepare all the ingredients for our black pudding:

Pig's blood, 1l.

Fresh milk, 1 tbsp.

Boiled buckwheat, 2 tbsp.

Liver boiled.

Pork fat, 200g.

Bulb, 1 pc.

Seasonings, salt.

Pork intestines prepared.

Let's start our cooking!

How to make blood sausage?

1. First of all, we will deal with fat, it should be peeled and passed through a meat grinder. The nozzle can be taken as large as possible. After the meat grinder, we transfer the fat to the pan and fry for 10-15 minutes.

2. While the lard is fried, we pass the onion through a meat grinder, and also add it to the lard. Fry the mass for another 5-7 minutes, and turn off the heat.

3. Now let's take the liver. We used liver, lungs, kidneys and heart, about 150 grams of each ingredient. Cut the liver into small pieces, and also pass it through a meat grinder.

4. The blood mass must be made homogeneous, for this we use a blender. Mix 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, then the blood may clot.

6. Let's prepare the intestines. Before using them for sausage, they should be cleaned and washed, as well as soaked in a weak solution of potassium permanganate and vinegar for 3-4 hours. Prepared intestines, tie with a thread on one side.

7. Now we can fill them with ready minced meat. Since the minced meat is liquid, it is best to fill the intestines with it using a cup, and you need not 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. In the process of frying, it should be pierced with a needle.