We make sausage from bovine blood and minced meat at home. Photo, video recipes
1. THE SECRET OF THE POPULARITY OF HOMEMADE BLOOD SAUSAGE The tradition of eating foods mixed with fresh blood came to us from ancient times. Some peoples still consider fresh animal blood to be an excellent rejuvenating agent, as well as a cure for many diseases. Usually, to prepare sundae or blood sausage at home, specially prepared minced meat is used with the addition of fresh bovine, pork or veal blood. But why is homemade blood sausage so popular these days?
This dish is very satisfying and has a unique taste. But most importantly, it contains very useful substances that help treat certain ailments. This sausage contains a large amount of easily digestible iron, which improves metabolism and the quality of red blood cells. These properties are very useful for people suffering from iron deficiency anemia. By the way, some women whose bodies are deficient in iron due to peculiar menstrual cycles also benefit from eating blood sausage. It also contains substances beneficial to the body such as selenium, sodium, potassium, tryptophan, lysine, histidine, vitamins B, D, PP, cobalamin. 2. HOW TO COOK BLOOD SAUSAGE AT HOME ACCORDING TO A CLASSIC RECIPE It is best to use fresh bovine blood to prepare this delicious dish. To collect blood, you need to prepare a deep container and a wooden ladle, with which we will vigorously stir the blood so that it does not clot. Before this process, you need to add a little salt to the container. Preparation: • So, continue to stir the blood with a wooden ladle and add 1 tablespoon of salt per 1 liter of blood. After 10-15 minutes, you need to put the container in the refrigerator; • While the blood is cooling, let's prepare the minced meat; • For minced meat, you can use bacon with skin, neck trimmings, and tendons. Trimmings and fat should be cut into small pieces. Then everything is passed through a meat grinder with the addition of seasonings; • After 1 hour, take out the container with ox blood and strain through a fine mesh sieve. After this, you need to mix the blood with the minced meat; • It's time to fill the beef intestines with the mixture. We tie the ends of the workpiece with a strong thread or twine; • All raw blood sausages must now be boiled in a deep cauldron. If the sausages are small, then the whole process will take about an hour or an hour and a half. If large, then about 3 hours. In order to make sure that the product is completely ready for consumption, make several deep punctures with an awl or needle in different areas of the blood sausage. If a clear liquid flows out, then the sausage is completely cooked; if the liquid is mixed with blood, then we continue to cook further. 3. BEST RECIPES FOR COOKING HOMEMADE BLOOD SAUSAGE How to make delicious blood sausage with buckwheat: CLICK
. And this recipe describes in detail and step-by-step the important aspects of preparing sausages, which will help a beginner do everything correctly and without mistakes: how to correctly maintain the proportion, how to prepare the intestines for stuffing with minced meat, how to stuff the intestines correctly: CLICK
. 4. STEP-BY-STEP VIDEO RECIPES FOR BEGINNERS How to properly make sundae blood sausage with Chinese cabbage from pork fat and blood at home.
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Another video recipe with which you can easily and quickly prepare homemade blood sausage. You will also learn how to properly stuff the intestine with minced meat through a meat grinder with a special attachment:
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Homemade blood sausage recipes
For the preparation of blood sausages, fresh pork, veal or bovine blood is usually used, and the latter is preferable to veal blood, since it hardens poorly when cooked.
Fresh blood collected during the slaughter of livestock, so that it does not clot, is hot and vigorously stirred with a wooden paddle (stick), threads of fibrin protein are wound around it (it promotes blood clotting). Blood deprived of fibrin - it is called defibrinated - is better preserved. This blood is used to make blood sausage.
I’ll tell you a secret, salted blood (salt is added to the bowl with blood before beating) can be stored for some time in a cold place in a tightly sealed container. To check whether the blood is suitable for making sausage, shake it thoroughly and strain through a sieve, and then pour a small amount of blood into the palm of your hand. If, when you move your palm, the blood spreads easily and evenly stains the palm, it is suitable for consumption. If the blood does not leave a red mark on the palm and seems to shrink when it moves, it has deteriorated.
Fresh defibrinated blood is stirred, salted (take 1 tablespoon of salt per 1 kg of blood) and taken to a cold place or refrigerated for 1 hour. While the blood cools, prepare the remaining ingredients for the blood sausage mince. Usually, meat trimmings from the neck and other parts, lard and its skin, soft parts of the head and tendons are used for this. Usually about 500 g of trimmings are taken per 1 kg of blood. The trimmings of the meat are finely chopped along with the fat, then boiled or fried, passed through a meat grinder and spices are added. Often minced meat for blood sausage is prepared with porridge, usually buckwheat, but this is not necessary. The porridge can be different: rice, pearl barley, wheat or barley (blood, porridge and pork are taken in approximately equal parts). The porridge is boiled and most often mixed with onions sautéed in fat. Sometimes salted and boiled tongue, cut into thin strips, is added to the minced meat. The prepared minced meat is mixed with blood. Before this, the blood is filtered through a colander or sieve lined with gauze. If clots remain on the sieve, they are rubbed through it or passed through a meat grinder and also added to the minced meat.
The resulting mixture is loosely filled with large pork or beef intestines (a cecum or bladder can also be used for this blood sausage) and the ends are tied with twine. The prepared loaves are placed in a cauldron, filled with water and cooked at low boiling water for 1-3 hours, depending on the size of the sausages. During the cooking process, the loaves are pierced in several places with a needle so that they do not burst. Readiness is determined as follows: remove the sausage and make 2-3 punctures deep. If, when pressed, light transparent juice flows out of the puncture, the sausage is ready; if the juice is bloody, cooking must be continued. The cooked sausage is removed from the cauldron, placed in a colander, and when the broth has drained, it is cooled in a suspended state. Instead of boiling the blood sausage, you can bake it in the oven, placing it on a greased baking sheet. Blood sausage is usually eaten cold, but it is also delicious fried. Blood sausage is not stored for long and must be stored in the refrigerator.
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Recipe for Polish blood sausage with buckwheat porridge
1 kg of meat products (fat skin, meat trimmings, heart, lungs), 2 cups of fresh pork blood, 1 kg of buckwheat, 2 tbsp. l. salt, 1/2 tsp. ground black pepper, 1/2 tsp. ground allspice, 1 tsp. ground cardamom, prepared large pork intestines Boil the meat products until tender, then drain in a colander and let the liquid drain. Pour the sorted cereal with the broth obtained during cooking, taking 2 cups of broth for 1 cup of cereal, and cook the porridge until almost done. Then add the prepared blood to the porridge, stir and cook until cooked. Pass the cooled boiled meat products through a meat grinder, mix with porridge, add salt, spices and mix thoroughly or, even better, pass the mixture through the meat grinder again. Stuff the intestines with the prepared minced meat, tie their ends with twine and lightly pierce the shell with a needle. Cook the sausage in boiling water for 35-60 minutes, depending on the thickness of the sausage loaves. This sausage cannot be stored for long periods of time.
Recipe for Ukrainian blood sausage with buckwheat porridge
1.5 liters of fresh pork blood, 500 g of fresh lard, 300 g of meat, 300 g of buckwheat, 1 egg, 10 large pork intestines, 1.5 tbsp. l. salt, 1-1.5 tsp. ground black and allspice, prepared pork intestines (guts) Pour the blood into a deep bowl. Cut the meat and lard into small pieces and fry, add pre-cooked buckwheat porridge, beat in a raw egg and mix everything with the blood. Salt and pepper the mixture and fill the prepared pork intestines, and tie their ends tightly with thread. Place the sausage in boiling water and boil for 10-15 minutes. During cooking, pierce the sausage with a needle in several places. If no blood flows out, then the sausage is ready. Remove the cooked sausage from the broth and cool in a hanging state. The bloodsucker is usually served cold, but if you wish, you can lightly fry it in butter or lard before serving.
Benefits of blood sausage
It is not without reason that the product has won the love of many peoples, because it is a source of useful substances.
Accelerates the process of hematopoiesis
The product contains a lot of divalent iron - 6.4 mg per 100 g, which is fully and quickly absorbed by the body. Therefore, blood sausage is recommended for people with anemia, as well as those who have undergone surgery, blood donation or chemotherapy.
Improves blood composition
Periodic consumption of blood water has a beneficial effect on the composition of the blood: it has a positive effect on the quantity and quality of red blood cells.
Normalizes the functioning of the nervous system
The B vitamins contained in blood sausage improve the condition of the central nervous system, which has a positive effect on a person’s well-being.
Suitable for pregnant women
Homemade blood sausage recipes
Recipe for Polish blood sausage with buckwheat porridge
Ingredients:
- 1 kg of meat products (fat skin, meat trimmings, heart, lungs)
- 2 cups fresh pork blood
- 1 kg buckwheat
- 2 tbsp. l. salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. ground allspice
- 1 tsp. ground cardamom
- prepared pork intestines
How to make blood in Polish:
1. Boil the meat products until cooked, then drain in a colander and let the liquid drain.
2. Pour the sorted cereal with the broth obtained during cooking, taking 2 cups of broth for 1 cup of cereal, and cook the porridge until almost done. Then add the prepared blood to the porridge, stir and cook until cooked.
3. Pass the cooled boiled meat products through a meat grinder, mix with porridge, add salt, spices and mix thoroughly or, even better, pass the mixture through the meat grinder again.
4. Stuff the intestines with the prepared minced meat, tie their ends with twine and lightly pierce the shell with a needle.
5. Cook the sausage in boiling water for 35-60 minutes, depending on the thickness of the sausage loaves.
This sausage cannot be stored for long periods of time.
Recipe for Ukrainian blood sausage with buckwheat porridge
Ingredients:
- 1.5 liters fresh pork blood
- 500 g fresh lard
- 300 g meat
- 300 g buckwheat
- 1 egg
- 10 large pork intestines
- 1.5 tbsp. l. salt
- 1-1.5 tsp. ground black and allspice
- prepared pork intestines (casings)
Ukrainian method of preparing blood sausage:
1. Pour the blood into a deep bowl.
2. Cut the meat and lard into small pieces and fry, add pre-cooked buckwheat porridge, beat in a raw egg and mix everything with the blood.
3. Salt the mixture, pepper and fill the prepared pork intestines, and tie their ends tightly with thread.
4. Place the sausage in boiling water and boil for 10-15 minutes. During cooking, pierce the sausage with a needle in several places. If no blood flows out, then the sausage is ready.
5. Remove the cooked sausage from the broth and cool in a hanging state.
The bloodsucker is usually served cold, but if you wish, you can lightly fry it in butter or lard before serving.
Blood sausage is a favorite meat product for many. Properly prepared sausage can be not only tasty, but also healthy.
