How to make black pudding at home

Black sausage is a traditional Ukrainian cuisine. Its preparation falls on the fence of the piglet, so many are interested in home recipes. A delicacy of this kind is equivalent to jellied meat and bacon, therefore it occupies an honorable place both on the festive and everyday table. The finished treat has a pleasant aroma, characteristic brown color. It’s not necessary to chop the piglet or wait for the holiday to feast on the sausage. You can find blood for its preparation in butchers or in the market.

Liver Blood Sausage

• fat - 0.4 kg.
• pork blood - 1 l.
• liver - 0.6 kg.
• milk - 0.25 liters.
• spices to your taste
• onions - 2 pcs.

1. Salo must be taken exclusively fresh. Free a piece from the skin; it will not be needed. Chop into slices, transfer to a combine or meat grinder. Grind to get large peas.
2. Heat the pan to the maximum mark, send the lard for frying. Reduce the heat, wait another 10 minutes at least. Stir constantly. Enter diced onions, bring it to golden.
3. Turn off the stove, cool the components. While the contents reach room temperature, take care of the liver. You need to thoroughly rinse it, free from veins and send it to a meat grinder for grinding.
4. Combine the liver with blood, milk, cooled onions and lard. If before mixing you notice that the blood has a heterogeneous consistency, beat it with a blender before adding it to the rest of the products.
5. Pour your favorite spices into the resulting mass, salt, season with black chopped pepper. Mix well again. Prepare the meat grinder by putting on a sausage nozzle.
6. Tighten the gut by tying the tip with thread. Start sausages depending on how much raw material you need to get. Carefully observe the fullness of the stuffing, the treat should remain soft, but not half empty.
7. After filling the sausages, tie the second edge of the intestine. Arm yourself with a sewing needle, make punctures every 12-14 cm. The intestine should not burst.
8. Send the semi-finished delicacy to the boiling water, boil at minimum or medium power for about 40 minutes. After that, bake the sausage in the oven or fry in a pan until you get a crust.

Creamy Black Sausage

• fat - 0.3 kg.
• salt - 20 gr.
• ground pepper - 5-8 gr.
• pork blood - 1.9-2 liters.
• cream of medium consistency - 0.5 l.
• garlic cloves - 0.15 kg.

1. For the specified amount of ingredients, you will need about 2.8 m. Of shell. Begin cooking by whipping the blood with a mixer or blender. Salt it, season with pepper, knead thoroughly with a cooking spatula.
2. Send blood to the brew by constructing a water bath. Avoid heavy drilling. Blood should only thicken, not clot. After that, turn off the stove.
3. Prepare the cheesecloth, fold it in 3-4 layers, line the kitchen fine-grained sieve with a cloth. Move the blood here, let the excess fluid drain. While this happens, cook the garlic and pass through a press crush.
4. Dice the lard, chop it with a combine. Mix the cloves of fat with blood, load the ingredients into a meat grinder and scroll several times. Enter the cream, after bringing them to room temperature.
5. Prepare the guts, tie the tip, fill with minced meat. Put in boiling water, boil for about 25 minutes. At the end of the manipulations, you can additionally bake the delicacy in the oven.

Buckwheat Blood Sausage

• lard (can be replaced with pork fat) - 0.5 kg.
• pork blood - 1 l.
• vinegar - 30 ml.
• cream - 0.2 l.
• onions - 2 pcs.
• buckwheat (boiled) - 350-400 gr.
• pork meat - 0.35 kg.

1. Chop the lard, peel. Sliced ​​pieces into a pan and fry until fat is obtained. Remove large pieces. Now chop the onions finely, fry in the fat until golden.
2. Cool the ingredients, pass the onion together with the pork fat through a combine or meat grinder. Beat the blood if it has a heterogeneous consistency. Combine with vinegar and whisk again.
3. Mix blood with meat ingredients, already boiled buckwheat, cream at room temperature. Stir, the composition will turn out liquid, do not panic.
4. Season the ingredients with your favorite seasonings to taste. Muscat, cloves, coriander perfectly enter the black pudding. Salt, pack over the intestines. Boil in boiling water for 45-60 minutes. If necessary, increase the duration of longing.

Mushroom black pudding

• dried chanterelles - 120 gr.
• blood - 2 l.
• garlic - 1 head
• salt to taste
• fat - 420 gr.
• chicken eggs - 3 pcs.

1. Fill the mushrooms with sufficient water at room temperature. Raw materials should be insisted on the order of 3-4 hours. After this, the product should be boiled in the same liquid. Allocate about a third of the hour to the procedure. Remove the mushrooms, save the broth.
2. Take fat and get rid of the skin. Pass the raw materials through a meat grinder, and then fry in a pan for about 10-12 minutes. Grind mushrooms and peeled garlic cloves in separate containers. To achieve a greater flavor, the mushrooms can also be slightly fried.
3. Combine blood, salt and garlic in a convenient cup. Stir the ingredients thoroughly. Next, beat the eggs in a bowl with a whisk. After that, combine all the ingredients and add a small amount of ground black pepper, nutmeg and coriander.
4. Then pour 250 ml into the prepared thick. mushroom broth. Stir the minced meat well. After that, you can start the shell. Prepared sausages should be boiled in water for half an hour. After cooling, you can eat.

Sausage with rice

• raw rice - 500 gr.
• blood - 2.4 kg.
• peritoneum - 0.5 kg.
• eggs - 5 pcs.
• onions - 450 gr.
• milk - 0.5 l.
• spices to taste

1. Boil the rice in the usual way in salt water. Throw in a colander and forget for a while. Pass the peritoneum through a food processor or a meat grinder. Fry the product in a pan for 5 minutes.
2. Dice the onions. Send the vegetable to the bacon and fry the ingredients together. Wait for the onion to clear. Cool. At the same time, beat the chicken eggs, enter the milk and all the necessary spices. Get uniformity from products.
3. Combine all ingredients for cooking sausages in a common container. To taste, you can mix a small amount of fresh garlic. Send the minced meat to the cold, wait at least 1 hour. Fill the shell with the finished product. Tie the ends and pierce the intestines with a needle.
4. Keep in mind that it is forbidden to stuff the casing tightly; during the cooking process the croup will swell a little. Boil the sausage using classic technology. After that, it can also be baked in the oven.

It is quite simple to make black pudding, it is important to follow simple tips. In addition, the product is considered quite useful. Therefore, it is recommended to pamper your household regularly with such a delicacy. Try to purchase products from trusted suppliers. Such components should be completely natural and fresh.

Video: how to make a blood drop