How to make black pudding at home

Blood sausage refers to the traditional Ukrainian cuisine. Her cooking is on the piglet's fence, so many are interested in homemade recipes. A delicacy of this kind is equivalent to brawn and lard, therefore it takes pride of place on both a festive and an everyday table. The finished treat has a pleasant aroma, characteristic brown color. It is not necessary to chop a pig or wait for a holiday to eat sausage. You can find the blood for its preparation in meat shops or on the market.

Liver Sausage

• lard - 0.4 kg.
• pork blood - 1 l.
• liver - 0.6 kg.
• milk - 0.25 l.
• spices - to your taste
• onion - 2 pcs.

1. Salo must be taken exclusively fresh. Release the piece from the skin, it is not required. Chop the slices, move into a combine or meat grinder.Crush to get large-sized peas.
2. Heat the pan to the maximum mark, send the fat to the roast. Reduce the heat, wait another 10 minutes at least. Stir constantly. Enter the diced onion, bring it to golden.
3. Turn off the stove, cool components. As long as the contents reach room temperature, enjoy the liver. You need to rinse it thoroughly, free it from the veins and send it to a meat grinder for grinding.
4. Combine liver with blood, milk, chilled onions and lard. If you notice before mixing that the blood has a heterogeneous consistency, blend with a blender before adding it to the other products.
5. Into the resulting mass, add your favorite spices, salt and season with black chopped pepper. Stir well again. Prepare the grinder by putting a sausage attachment on it.
6. Tighten the gut, tying the tip of the thread. Start sausages depending on how much raw material you need to get. Watch carefully for the fullness of the packing, the treat should remain soft, but not half empty.
7. After packing sausages tie the second edge of the intestine.Arm yourself with a sewing needle, make punctures every 12-14 cm. The gut should not burst.
8. Send a half-cooked delicacy to boiling water, boil for about 40 minutes at minimum or average power. After that, bake the sausage in the oven or fry in a pan until you get a crust.

Creamy Blood Sausage

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

1. For a specified number of ingredients, you will need about 2.8 meters of shell. Start cooking by blending with a mixer or blender. Salt it, season with pepper, mix thoroughly with a spatula.
2. Send blood to boil, having built a water bath. Do not allow intense boiling. Blood should only thicken, not clot. After that, turn off the stove.
3. Prepare a gauze, fold it in 3-4 layers, cover with a kitchen cloth fine-grained sieve. Move the blood here, let the excess fluid drain. While this is happening, cook the garlic and pass through the press.
4. Fat chop into cubes, chop harvester.Mix the cloves with lard to the blood, load the ingredients into the meat grinder and scroll several times. Enter the cream, before bringing them to room temperature.
5. Cook the guts, tie the tip, fill with minced meat. Send in boiling water, boil for about 25 minutes. At the end of the manipulation, you can additionally bake a delicacy in the oven.

Buckwheat sausage

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

1. Chop lard, peel the crusts. Send the sliced ​​pieces to the pan and fry until fat is obtained. Remove the large pieces. Now chop the onion finely, fry on fat until golden.
2. Cool the ingredients, skip the onions with the lard through a combine or meat grinder. Beat the blood, if it has a heterogeneous consistency. Combine with vinegar and whisk again.
3. Mix the blood with meat ingredients, already boiled buckwheat, cream at room temperature. Stir, the composition will be liquid, do not be alarmed.
4. Season the ingredients with your favorite seasonings to taste. Perfectly enters the blood sausage nutmeg, cloves, coriander. Salt, pack up on guts. Boil in boiling water for 45-60 minutes. If necessary, increase the duration of languor.

Mushroom Blood Sausage

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

1. Fill the mushrooms with plenty of water at room temperature. Raw materials should be infused for about 3-4 hours. After that, the product should be boiled in the same liquid. Give the procedure about a third of an hour. Remove the mushrooms, save the broth.
2. Take the bacon and get rid of the skin. Pass the raw materials through a meat grinder, then fry in a pan for about 10-12 minutes. In individual containers, chop the mushrooms and peeled garlic cloves. To achieve greater flavor, mushrooms can also be a little fry.
3. Combine blood, salt and garlic in a convenient cup. Stir the ingredients thoroughly. Next, beat the chicken eggs in a bowl with a whisk. Then combine all the ingredients and add a small amount of ground black pepper, nutmeg and coriander.
4. Next, pour 250 ml into the prepared thick. mushroom broth. Stir in minced meat well.After that you can fill 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 rice in the usual way in salty water. Drop in a colander and forget for a while. Pass the peritoneum through a food processor or meat grinder. Fry in a pan for 5 minutes.
2. Chop the onion into cubes. Send the vegetable to the lard and fry the ingredients together. Wait for the onion transparency. Cool it down. Simultaneously beat the eggs, enter the milk and all the necessary spices. Get from homogeneity products.
3. Mix in a common container all the ingredients for making sausage. 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 ends and pierce guts with a needle.
4. Take into account, it is forbidden to fill the shell tightly, in the process of cooking the grits 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 cook black pudding, it is important to follow simple tips. In addition, the product is considered quite useful. Therefore, it is recommended to regularly pamper your household with such a delicacy. Try to purchase products from trusted suppliers. Such components must be completely natural and fresh.

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