Bleeding is an ancient dish that is several thousand years old. Different nationalities prepare it their own way. To make blood sausage with buckwheat at home, you need fresh blood. It can be found in meat markets.
Material Content:
Buckwheat black sausage - a basic recipe
Products:
- 300 g of lard;
- liter of blood;
- 2.5 meters of intestine;
- 1 egg
- 300 g of finished buckwheat;
- 120 ml of milk;
- 2 cloves of garlic;
- pepper, salt and seasoning.
Traditional homemade sausage recipe:
- Rinse and turn out the intestines, cut into 30 cm pieces. Remove excess skin and soak for a couple of hours in salt water.
- Cook buckwheat so that it is friable. She does not have to be fully prepared.
- Grind lard in any way and combine with prepared cereals. Pour blood and stir.
- Finely chop the garlic or pass through the garlic or grater. Add it to the mixture, salt and pepper, toss spices.
- Pour milk, beat in the egg and mix thoroughly. Tie intestines on one side and fill with minced meat, tie again.
- Place the sausage in a saucepan with warm water and bring to a boil. Pierce each sausage several times and cook another 10 minutes over low heat.
- Lay them on a baking sheet and pour over melted fat from bacon. Bake for at least 20 minutes with a temperature of 200 C.
How to cook without a gut
Components:
- one and a half liters of pig blood;
- 0.5 l of milk;
- 0.2 kg of buckwheat;
- a pound of fat and calf liver;
- 100 ml of 20% cream;
- 2 tablespoons of salt;
- a teaspoon of pepper.
How to cook a blood sausage without a gut:
- Boil the liver and cut into small cubes. Boil buckwheat in slightly salted water until tender, cool.
- Salo send to a meat grinder. Blood with clots is also sent to a meat grinder or blender.
- Put fat, buckwheat, liver in a large container, pour blood and mix.
- Add cream, pepper and salt. Beat with a mixer until smooth.
- Pour the composition into the molds with a layer of no more than three centimeters. Stuffing that is too thick will not bake and will be damp inside.
- Set the oven to C and cook the sausage from one and a half to two hours. When using a sleeve, 1 hour 40 minutes with a temperature of 180 ° C is enough.
Cooking in Ukrainian
Ingredients:
- pork blood - 1 liter;
- milk - 1 cup;
- buckwheat - 200 g;
- liver, heart, kidneys, lungs - 150 g each;
- lard - 200 g;
- onions - 1 piece;
- intestines up to 30 cm in length;
- salt and spices.
Recipe for Ukrainian black pudding with buckwheat at home:
- Soak the intestines for several hours in a weak vinegar solution. Boil buckwheat as for ordinary porridge.
- Rid the lard of the skin and send it to a meat grinder with a large grill. Fry for at least 10 minutes.
- Pass the onion through a meat grinder and add to the bacon, after 7 minutes turn off the stove.
- Finely chop the innards or also pass through the meat grinder. Process blood in a blender.
- In a large bowl, mix everything except the guts. They need to be tied well on the one hand.
- Using a spoon, fill the intestines with minced meat. This should not be done tightly so that they do not burst when frying. Rinse prepared sausages in cold water.
- Turn on the oven at 200 C and leave for 5 minutes. Then pierce with a needle in one place so that the sausage does not burst, and cook for half an hour.
Important: when mixing the ingredients, their temperature should not be higher than room temperature so that the blood does not clot.
3 liter homemade black pudding with buckwheat
What to do:
- 3 liters of bovine blood;
- one and a half kg of lard;
- a pound of buckwheat;
- 500 ml of milk;
- 4 chicken eggs;
- natural guts;
- granulated garlic;
- pepper and salt;
- vegetable oil.
Homemade sausage from 3 liters of blood:
- It is good to heat a large and very deep frying pan with oil. Chop the fat into small pieces and toss on the roasting. Cook until color changes.
- Boil buckwheat until cooked and add to the bacon. Stir and fry for a couple of minutes.
- Pour blood into the pan and stir well. In a separate bowl, froth the eggs, pour milk and beat. Also send to the pan.
- Stir to a uniform state, salt and pepper. Throw garlic.
- Soak guts in water and wash from salt. Tie sausage twine on one side.
- Install a funnel from the open side of the intestine and fill the contents of the pan there. When full, tie the twine from this side.
- Pour the prepared sausage with cold water in a saucepan and put on a strong fire. After boiling, reduce it to a minimum and cook another 10 minutes.
- Preheat the oven to 200 ° C and bake for 15 minutes until the skin is browned.
Calorie content of the presented recipes
On average, black pudding contains 379 calories.
The calorie content of each ingredient from all previous recipes (per 100 g of raw product):
- fat 797;
- blood 216;
- milk 45;
- gut 602;
- buckwheat 330;
- egg 157;
- calf liver 124;
- cream 207;
- onion 40;
- heart 101;
- lungs 85;
- kidney 92;
- ground black pepper 255;
- salt 0.
Cooking, Use, and Storage Tips
Some cooking tips:
- all components should be as fresh as possible;
- usually use pork or bovine blood;
- the intestines are soaked in salt water, so you must rinse them before use;
- Always pierce sausages with a needle before baking, so as not to burst.
How to store black pudding:
- in the refrigerator from 0 to 8 degrees;
- no more than a day, and preferably half;
- Be sure to pack in a package.
Tip: you can store the blood drop in fat, sunk from the fat. It is necessary to fill them with sausage and send to a cold place, so it will remain even longer.
General tips for use:
- after readiness to cool before serving;
- combined with any cereal, vegetables, bread - you can make sandwiches.
- sausage, which lay for several hours in the refrigerator, is heated in the microwave or fried in bacon in a frying pan.
Black pudding is a tasty and nutritious product. Contains many vitamins and other nutrients. Useful for anemia, can replace iron-containing drugs.
