Among other delicacies, black pudding occupies a special, honorable place. As the main ingredient in its preparation, bovine blood is used, and complement the product with a variety of components. The history of such a dish dates back centuries, and black sausage was especially popular among nomadic peoples.

What is good blood sausage

In many countries of the world prepare dishes from the blood. So, in European restaurants you can see a blood casserole on the menu, in Scandinavia pancakes are baked from blood, and in Ukraine we love blood sausage very much. By the way, there are different variations in the preparation of such a delicacy, therefore, black pudding is popular in other countries of the world, and in the Canary Islands you can even try its sweet counterpart.

  • If we talk about the benefits of blood sausage, then its use has a beneficial effect on health and especially on the level of hemoglobin. This is due to the fact that it contains a large amount of B vitamins, which in the human body turn into a powerful tool against anemia.
  • Present in this sausage and protein, which is the foundation for all tissues of the human body.
  • The use of black pudding will help strengthen immunity and prevent the development of cancer due to the presence of selenium in the composition.
  • Cartilages and bones will be grateful to phosphorus, which is also found in a good blood drop.
  • But the most important thing that is included in its composition in colossal amounts is iron. 100% of the product accounts for 37% of the daily norm, so blood sausage can become not just a delicious delicacy, but a real alternative to medications aimed at treating iron deficiency anemia.

It is recommended to use such a product for those who, as a result of injuries, have lost a lot of blood and those whose body has become very weak after a heavy chemotherapy course. Many doctors advise pregnant women to include a drop of blood in their diet in the last months of gestation, when the level of hemoglobin in the blood drops significantly.

Nevertheless, the use of black pudding can cause harm, and especially to people suffering from diabetes, overweight and all kinds of liver diseases.

But the most serious harm to everyone, without exception, can be caused by a product made from low-quality ingredients or in violation of technological standards.

Such a “delicacy” can become a real parasitic bomb. And if you do not trust the manufacturer, but homemade black pudding will be your best option.

Is it possible for Orthodox to eat black pudding

Sometimes the use of certain foods does not correspond to God's commandments. For example, many Orthodox question the question of whether it is possible to eat blood sausage in the Fast. If you look at the pages of Orthodox sites, then there is no clear answer. Even the clergy themselves have different opinions on this issue.

 

Some argue that not only blood sausage, but even medicinal hematogen is forbidden to use in the Post. They refer to the Leviticus, which states that "the soul of the body is blood, and whoever eats it will be destroyed."

Others say that refusing food in the Fast is not the most important thing, but it is important how a person treats God and keeps his commandments. According to this interpretation, there is nothing wrong with eating a piece of blood or other food forbidden on such days.

The classic recipe for black pudding

It may seem to many that it is difficult and even scary to cook black pudding in the conditions of your own kitchen. In fact, there is nothing terrible, the main thing is to get shells for sausages and fresh pig blood. A variety of ingredients are added to the blood drop - from cereals to fruits, but we will start by exploring the classic recipe.

Ingredients:

  • two liters of blood;
  • 370 g of fat;
  • 280 g of meat scraps;
  • 200 ml of milk;
  • seasonings, salt;
  • vinegar.

Cooking method:

  1. For the recipe, you can take blood in dry or frozen form, but the most delicious snack is obtained from fresh. If you still managed to get fresh blood, then you need to add 1.5 tablespoons of acetic acid and 1.5 tablespoons of salt - so it will not clot. Also, for cooking, the blood should be cool, so it should be kept in the refrigerator for an hour.
  2. For the filling, we pass through the meat grinder trimmings of meat and lard. Such ingredients can simply be finely chopped, but then the time to prepare the meat product will take more.
  3. It is better to strain cold blood and only then mix with minced meat and milk, add any seasonings of your choice and fill the intestines with a prepared mass. The ends are tied with a strong thread.
  4. We pour water into a deep pan, pour out the salt and as soon as the brine starts to boil, lower the meat preparations into it and cook them for about 20 minutes.

You can determine the readiness of the product by punctures - if blood juice still comes out of the sausages, then we increase the cooking time.

How to cook with buckwheat

More recently, home-made black pudding was available to those who had their own home and maintained a farmyard. Today, all the ingredients necessary for its preparation can be freely purchased at the store. We offer you a recipe for fragrant and delicate black pudding with buckwheat.

Ingredients:

  • two liters of blood;
  • a pound of fat;
  • half a liter of milk;
  • 200 g of buckwheat;
  • two tablespoons of salt;
  • a spoon of pepper;
  • guts.

Cooking method:

  1. Before filling the guts, it is better to clean them well. To do this, soak them overnight in brine, and in the morning, rinse thoroughly and clean the excess with a knife.
  2. For minced meat, boil lard, chop it into small cubes and mix with ready-made buckwheat, milk, strained blood and seasonings.
  3. We fill the intestines with filling, tie the ends with a thread or a knot.
  4. Sausages can be cooked or baked in the oven at a temperature of 250 ° C for half an hour.

With the addition of lard and spices

It is hard to imagine a blood drop without tender slices of lard and spicy spices. This is the recipe for cooking you will learn below.

Ingredients:

  • two liters of blood;
  • 750 g of fat;
  • to taste allspice and black pepper;
  • a pinch of caraway, cloves and nutmeg.

Cooking method:

  1. Be sure to add salt to fresh blood so that it does not clot prematurely. If you saw clots in it, then strain the liquid part, and scroll the clots in a meat grinder.
  2. The intestines also need to be well cleaned of fat by rinsing them in saline.
  3. We cut the fat into very small cubes, and finely chop all the spices.
  4. We mix all the ingredients, try on the salt and fill them with the prepared intestinal mincemeat. The ends are tied.
  5. Immerse the billets in boiling water and cook for half an hour. If the shell is swollen, then simply release the air with a needle.

Gut-free Blood Sausage

As a rule, for the preparation of blood sausage, natural pig intestines are required, but if you could not find them or you just do not want to mess with them, then there is a recipe for cooking in another way. The dish is just as tasty and tender.

Ingredients:

  • one and a half liters of blood;
  • half a kilo of fat and calf liver;
  • a glass of milk;
  • two tablespoons of salt, pepper.

Cooking method:

  1. Grind the fat with a meat grinder, and boil the liver and cut into small cubes.
  2. You can add any cereals to the stuffing, for example, rice, barley or buckwheat. To do this, boil a glass of cereal and add to the rest of the ingredients.
  3. Beat the blood with a blender so that there are no clots, add lard with liver and cereal, season with spices and mix.
  4. With the resulting mass, fill the mold with a height of 4 cm, so that the minced meat is well baked. We put it in the oven for 1.5 hours at a temperature of 160 degrees.
  5. We check the readiness of the dish as in a biscuit - with a match. So that the sausage does not burn, 30 minutes before being ready, simply cover it with foil.

With cream and eggs

Traditionally, milk is used in the blood sausage recipe, but a more delicate dish is obtained with the addition of cream. That's why we offer our own recipe with eggs and cream.

Ingredients:

  • liter of blood;
  • half a liter of cream;
  • three raw eggs;
  • a pound of fat (beef meat);
  • salt, pepper to taste.

Cooking method:

  1. Grind lard or meat with a meat grinder, mix with blood, eggs, cream and seasonings.
  2. We fill in the natural pork intestines with the obtained meat.
  3. Boil a drop of water or cook in the oven until tender.

Homemade sausage in Ukrainian

For many gourmets, bloodshed is a favorite delicacy. And now you will learn how to cook delicious Ukrainian black pudding at home.

Ingredients:

  • liter of blood;
  • 650 g liver
  • 450 g of fat;
  • two onions;
  • three cloves of garlic;
  • 220 ml of milk.

Cooking method:

  1. In a meat grinder, grind the liver.
  2. We cut fat into small pieces and fry it in a pan for 15 minutes with chopped onions and garlic.
  3. Mix all the ingredients, pour in the milk, season the composition with salt and pepper.
  4. We fill the intestine with filling, tie the ends with a thread.
  5. Boil a black pudding for 45 minutes or bake in the oven until a beautiful crust.

The blood drop is not just a tasty independent product, but also an ingredient that can be used to prepare other dishes. For example, it can be fried with vegetables or eggs, and also used as a filling for a wide variety of pastries.

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