Black pudding at home. Black pudding at home

“Bleeding is one of the few dishes that have withstood the age-old pressure of religious prohibitions and won in an unequal struggle.

It is known that there was a biblical ban on eating the blood of dead animals. However, the prohibition of blood consumption in Ukraine was ignored and the traditional national nutritious and healthy dish - the blood drop has survived to this day. ”
It is unlikely that we, if we take up the description of Ukrainian cuisine, can do without Ukrainian bloodsuckers. This dish took a place of honor along with Ukrainian borsch, home-made sausage and dumplings.
In Ukraine, homemade drops are prepared almost everywhere. At any bazaar, it is on a par with bacon a bestseller. Ukrainian bloody borsch has various recipes.
Today I will show you one of them.

A necessary and sufficient condition for a good blood spot is a clean gut and fresh blood. Clean intestines must be approached with particular care. Unlike Ukrainian home-made sausage, a blood drop requires large intestines; thin ones are not quite suitable for it. First you need to very thoroughly rinse and clean the colon, about three times and running water. Another very important nuance that removes an unpleasant odor is to turn the gut out and cut off all the fat deposits on the inside. After that, soak the intestines in an aqueous solution of vinegar (not very steep), at least until they are filled with filling, and preferably at night. They must be odorless.
We will need:
Fresh pork blood - 1.5 liters
Pork cheeks - 1 kg
Salo - 200 gr.
Milk - 600 ml.
Onions - 3 pcs.
Buckwheat - 400 gr.
Garlic - 1 head
Salt - 3 tablespoons
Ground black pepper - 1 tablespoon

Cheeks are freed from the skin. I must say that some recipes use pork skin. It is first boiled, then passed through a meat grinder. I have not used it in this recipe.
Lard, cheeks, onion cut into small cubes. At the beginning is fat. Five minutes later, add meat, onions. Fry, but do not dry.

Steamed buckwheat porridge. Measure 800 ml of water, add it to buckwheat. Preheat the oven to 220 degrees. Place the pan with the lid closed in the oven. Turn off the oven and leave the pan for 20 minutes there. Then pull out the pan and leave to cool in the cold.
Let's take care of the blood. If there are clots in the blood, grind them through a sieve or pass through a meat grinder or use a hand blender. Add milk, porridge, meat and lard to the blood, squeeze garlic, salt, pepper. Try on the salt. Stuffing should be slightly salted.

If you have a suitable wide-necked watering can, then you can use it; if not, take a nozzle from a plastic bottle. Fill the intestines with mince by two-thirds and tie the end with a rope.

Spread the filled intestines on a baking sheet, cover the bottom of which with water and spread a couple of laurel leaves. Put in the oven 140 degrees, then at an interval of 10 minutes raise the temperature to 180. At 180 degrees, bake for another half hour.
You can also boil sausage. Better at a temperature of no more than 85 degrees and at least an hour.
The third method is combined. The sausage is welded for 15 minutes, then placed in the oven for baking. Then the shelter of the Yankee is cooled.

Then we use it as your heart desires.
Good luck to you!

ORDINARY BLOOD SAUSAGE

The slaughtered pig should be immediately hung upside down to conveniently collect blood. Liquid blood is filtered through a colander or sieve, lined with gauze. To prevent the collected blood from clotting, it is recommended to beat it together with a small amount of salt. Blood clots, if any, must be turned through a meat grinder or wiped through a sieve.

To 3 liters of blood add 1.5 kg of fat, cut into small pieces (up to 2 cm), salt to taste, black and allspice, caraway seeds, cloves, nutmeg, which must be finely ground before that. All this is mixed well and the resulting mixture is tightly packed with thick pork or beef intestines, the ends of which are tied with twine.

The resulting sausage loaves are placed in a bowl with warm water and put on a very low fire. After the water boils, the sausage is cooked for another 30 minutes.

So that the sausage does not burst, it is pierced in several places before cooking and during cooking.

The finished sausage is carefully removed and filtered.

BLOOD PIG LIVER SAUSAGE

To prepare this sausage, take 3 parts of meat (pulp and subcutaneous fat layer), 1 part of the liver and 1.5 liters of fresh blood.

For 1 kg of this mixture put 28 g of salt, 2 g of black pepper and 1 g of grated nutmeg.

Raw liver with meat is finely chopped, blood and spices are added and mixed well.

The resulting mixture is tightly stuffed into small beef intestines, which are tied with twine of 2 (like sausages), and smoked for 2 days or suspended for drying.

Before eating, sausage is cooked for 15-20 minutes.

MEAT AND VEGETABLE BLOOD SAUSAGE

For the preparation of meat-and-vegetable blood sausage, they take cooked friable porridge (buckwheat, pearl barley, rice, wheat or barley), fried fat pork, minced in a meat grinder or finely chopped with a knife, fried onion, pepper, salt in the following proportions: per 1 kg of raw food blood - 1 kg of porridge, 1 kg of pork, 80 g of salt, 200 g of salt, 200 g of onion, 0.5 teaspoon of pepper.

The whole pig’s intestines, well washed and twisted, are mixed and filled with it, the ends of the sausage loaf are tightly tied.

Then the sausage is placed on a baking sheet and baked in the oven or oven.

HOME BLOODED SAUSAGE

Pork or beef meat is finely chopped and passed through a meat grinder. Salt and pepper are added to the prepared meat to taste. All this is well mixed and filled into well-washed pig intestines, tied with a thread from both ends.

The sausage is cooked for 15-20 minutes over low heat, then roasted, best in the oven.

For 1 liter of fresh blood, spend 0.5 liter of cream, 3-4 raw eggs, 0.5-0.6 kg of pork or beef meat.

BLOOD SAUSAGE "SPECIAL"

As soon as the pig blood is collected, it is stirred with a wooden spoon, salted and placed in a cold place until other products are cooked.

For 1 kg of blood, take 0.5 kg of scraps of meat from the neck and other places, cut with fat, add salt, black pepper, caraway seeds, allspice and cloves and mix with blood.

Thick pork or beef intestines are filled with the mixture, their ends are tied; then pierce with a needle in several places, pour cold water and cook over low heat.

At the bottom of the dishes in which the sausage will be cooked, lay a wooden grate or a few sticks. Stacked sausage on top is pressed with a plate.

During cooking, sausages are punctured with a needle again. If blood does not flow, then the sausage is ready.

Cooked sausage is placed on a sieve or colander for straining.

Store in a cold place.

BLOOD SAUSAGE “MYASNITSKAYA”

The meat cut from the pork head and the boneless brisket are cooked and chopped in a meat grinder.

Separately, the skin is cooked until tender, the lungs and, having cooled, are also passed through a meat grinder.

Boil cool crumbly porridge from any cereal, lay in a clean bowl, pour blood, thoroughly mix and add cooked meat, skin and lungs, fried, finely chopped onions, salt, season with spices, pour in fat strained broth and mix well again.

The minced meat is filled with the pork colon.

The blood sausages tied at the ends (200-250 g each) are boiled for 20-40 minutes at a temperature of 85-90 ° C, first piercing the shell with a thin needle in several places, then washing them in cold water and folding them out for cooling.

To prepare such a sausage for 3.5 kg of meat with a pork head, 0.5 kg of pork tenderloin, skin and lungs, 0.8-1 l of pork blood, 0.5 l of fat meat broth, 1 kg of cooked cereal, 50 g are consumed onions, fat for frying it, salt and seasonings (pepper, marjoram, caraway seeds).

BLOOD SAUSAGE “RICE”

Cooked meat until cooked and scalded with boiling water, lard (you can use the brisket instead) is cut into small pieces.

The washed rice is cooked until tender, rinsed under running water and left until all the water has drained.

In the prepared dishes, put the chopped meat with lard, rice, salt, season with spices and mix, add pork blood and again carefully shovel.

The small intestines are filled with minced meat, the ends of sausages are tied and cooked for 15-20 minutes at a water temperature of 85-90 ° С.

The cooked blood sausages are rinsed with cold water and laid out for cooling.

For the manufacture of sausages per 3 kg of pork ham, 3 kg of lard from the ridge, 1-1.5 l of pork blood, salt and seasonings (pepper and cloves) are consumed.

Many mistakenly believe that blood sausage - This is a traditional dish of Ukrainian, Russian and Belarusian cuisine, although in reality this is far from the case. The first mention of it was found in the ancient manuscripts of Athens. If you believe the data that has survived to this day, then the Athenian cook Attenay was the first to come up with the idea of \u200b\u200bcooking bloody stew. Spartans, seasoned in battles, her excellent taste fell in love. A little later, cereals began to be introduced into the blood and filled the intestines with it, followed by boiling and frying them.

Thus was born the first blood drop, without which noble banquet of that time could not do without it. Black pudding is still popular today. In France, the blood type called Budin Nure, which is prepared from a mixture of blood and apples, is popular today. In Korean cuisine, black pudding with rice and a large selection of different spices is called sunde.

In Estonia, for example, without a blood drop, where for centuries it has been cooked at home, we simply do not think of a Christmas table. Significantly different cooking technology and the composition of the ingredients of this dish for different recipes. The most common is the recipe. buckwheat and rice. The cereals included in its composition, not only make it more tasty and nutritious, they also act as a thickener.

It is more rarely cooked with millet, grated fresh potatoes, wheat groats, noodles and pasta. Today in the market you can buy any homemade bloodsucker sausage, but it is best, of course, to cook it at home. How to cook a buckwheat with buckwheat, we will now consider.

Ingredients:

TO pork isks - 2 long large intestines,
Buckwheat - 2 cups,
Onions - 2 pcs.,
Salo - 200 gr.,
Blood - 2 liters,
Salt - 1 tbsp. a spoon,
Spices: paprika, black pepper and bay leaf, coriander, nutmeg.
Sunflower oil to lubricate the mold.

Buckwheat with buckwheat - recipe

Cut the skins from pork fat, then cut it into small cubes or pass through a meat grinder. Boil buckwheat until half cooked. Strain the blood through a sieve. Thus, you will get rid of large clots. Peel the onions and pass through a meat grinder. In a deep bowl or pan, lay the buckwheat porridge, add the ground or sliced \u200b\u200blard to it. Pour in the blood. Add spices and salt, add onion puree.

Mix the blood sausage mass thoroughly. If desired, finely chopped garlic can also be added to it, but. Surely, not everyone likes his presence in the blood drop, so adding it is not necessary. So, the minced meat is ready. The guts for its preparation can be used both thin and thick. Traditional homemade black pudding is always prepared on the basis of the large intestines.

In any case, the intestines need to be very scrupulously cleaned and rinsed to avoid a specific smell. Even purchased peeled guts should be soaked for at least half an hour in a solution of water and lemon juice. After the minced meat and guts are cooked, you can proceed to the third stage - stuffing.

Tie one end of the gut tightly. Using a tablespoon, start the sausage. Tie the other end tightly with thread. Put a drop of blood on a baking sheet greased with sunflower oil. Put in the oven, heated to a temperature of 190 C. 15 minutes after the sausage has been put in the oven, pierce it with a needle over the entire area after 1-2 cm. Using this procedure, excess air will come out and the sausage will not burst during baking. Bake the sausage for 40-45 minutes.

Buckwheat with buckwheat. Photo

The main types of home-made sausages are made mainly with the use of meat.

Of course, various additives rely on it (the same spices at least), but the main component is still pork (beef, horse meat, chicken, etc.).

Another thing is black pudding.

Of course, it also includes minced meat, but the main ingredient in it is still blood.

Various recipes for blood sausages are in almost all countries.

Somewhere the "liquid component" must be bovine, somewhere - sheep, somewhere - pork, but it is everywhere.

And if before cooking home-made black pudding was available only to those who kept cattle on the farm, now all the ingredients can be purchased in the store and cook this dish with your own hands.

Recipes of black pudding at home are different, but the most popular is buckwheat recipe.

Black pudding with buckwheat at home is tender, tasty and aromatic, a proven recipe confirms this.

Ingredients:

blood - 1500 ml
lard - 500 g
milk - 500 ml
buckwheat groats - 200 g
salt - 2 tbsp. l
pepper - 1 tsp.
guts - 3 meters

How to cook black pudding with buckwheat at home:

Pre-cook the lard and cut into very small cubes. Boil buckwheat until cooked.

If there are clots in the blood, then grind them in a meat grinder. Mix blood, lard, pre-cooked buckwheat, salt and pepper.

Pour in the milk. It can be replaced with milk powder diluted with water.

Clean the guts. To make this easier, you must first soak them in salted water overnight, then use a knife to clean them.

Wash well and use water in the tap to check the integrity of the intestines so that there are no holes.

Stuff the guts with the filling. It will help you with this, whose bottom is cut.

To do this, tie one end to a tight knot or tie with a thread, put the other on the neck of the bottle and fill the intestines with a mug.

Just do not fill it to the eyeballs, but in such a way that there are two centimeters of emptiness in each sausage rim. Tie the other end as well.

When you have prepared the whole sausage, fill the pan with water and set on fire. The pan should be five liters large.

In boiling water, put one large ring or a pair of small ones, immediately pierce in several places with a needle.

When the water boils, turn down the heat so that it does not boil violently. Cook for 15 minutes. In the middle of cooking, pierce the black pudding with a needle in several more places.

When cooked the whole sausage, put on a baking sheet and fry in the oven, at 250ºС for 20-30 minutes.

Black pudding with buckwheat at home is ready. Bon Appetit!

Homemade blackberry with buckwheat is one of the most delicious sausages that can be prepared at home and to please your beloved family on holidays and weekdays. In addition to the fact that homemade blood drop is very tasty, it is also useful for increasing hemoglobin. Cooking a house blood is not as difficult as it seems at first glance. It turns out such a home-made sausage is very tasty, fragrant and tender. Serve it on the table, both in cold and in hot form.

For the preparation of homemade blackberry with buckwheat, we need:

1.5 meters of pig intestines (3 segments of 50 cm);
1.5 liters of fresh pork blood;
300 grams of cheek;
150 grams of buckwheat;
250 milliliters of milk;
15 grams of salt;
10 grams of black ground pepper;
3-4 cloves of garlic.

Bowel preparation

According to the classic recipe, a blood drop is prepared in the large intestine of the pig, but for the first time, you can also use the thin pig intestines. They can be purchased at the store already cleaned, but can also be on the market.
To prepare the sausage, we need to clean the intestines even if they have previously been cleaned, as pieces of mucus may remain inside.

For cleaning, we need to use a cutting board, which must be covered with cling film so that it does not absorb unpleasant odors.

We take a piece of pig intestine, about 50 cm, fold it in half, lay on a board. Using a teaspoon, we begin to scrape from the middle to the edges, removing the internal mucus, which gives this unpleasant smell.

When we finished cleaning, they must be washed under running water. To do this, put the edge of the intestine on the tap and let a stream of water. Thus, they will be well washed inside.
Having finished flushing it is necessary to check the shell for integrity. There are two ways:
- inflate it with your mouth, after holding the opposite end with your fingers;
- fill the intestine with water from the tap, fingers holding its second edge. In damaged areas, water will leak. The damaged shell of the future homemade buckwheat with buckwheat needs to be replaced.

In order to eliminate, possibly, the remaining smell, vinegar was used before. They diluted it with water and soaked the intestines for several hours. Now they are using a more efficient method. To do this, you need to take one medium lemon, twist it in a meat grinder or grind it in a blender. In the resulting mass, thoroughly mixing, soak the intestines.

After 30 minutes, there is no trace of an unpleasant odor. We wash the intestine under running water, and it is ready for use.

Cooking toppings

Prepare the cheek. The skin should not be used in the preparation of blood, so we cut it with a knife. Now you need to separate the lard from the layers of meat.

We heat a dry frying pan, put on it the lard, previously cut into cubes, 1-2 cm in size. We fry it on low heat, about 20 minutes.

Separated cheek meat, also cut into cubes, 0.5-1 cm in size.

When the lard begins to acquire a golden color, about 5 minutes before the end of frying, add meat to the pan.

Fry over low heat for 5 minutes.

Take 2-3 tablespoons of melted fat and place in a small container. We will need fat later.

Put the fried greaves in a bowl and leave to cool.

Prepare buckwheat. Boil 300 milliliters of water. Preheat the oven to 220 degrees.

Pour 3/4 cup buckwheat with boiling water. Add half a teaspoon of salt. Mix quickly, cover with a lid. Turn off the preheated oven, put buckwheat in it and leave it to steam for about 20 minutes. Porridge must be semi-finished.

In order to check the readiness of porridge, we take out one grain from the oven, and squeeze it between the thumb and forefinger. The grain should open, and not creep between the fingers. This means that buckwheat is steamed correctly.

Let's take care of the blood. So that the filling does not have lumps of clotted blood, it must be carefully filtered through a sieve. When the blood drains, the remaining clots must be twisted in a meat grinder. Then mix them with blood. A homogeneous mass should be obtained.

In order to make homemade blood drop soft and tender, add 250 milliliters of milk, one and a half teaspoon of salt, 1/3 teaspoon of black pepper to the prepared blood.
Squeezed peeled garlic into the mixture through garlic press.

It's time to add the fried meat with lard and buckwheat. All ingredients must be cooled. We mix everything and the filling for homemade blood is ready.

We make homemade buzzard with buckwheat and bake

We need a funnel. It can be made. Cut off the neck from a plastic one and a half liter bottle (about 1/3 part). Put one end of the intestine on the neck, tie the second end about 4-5 cm from the edge so that the filling does not leak.

We fill the funnel in small portions with the filling and gently push it into the gut with a wooden stick or pencil. We do this carefully so as not to damage the shell. We fill the intestine with filling, but we must not forget that 1/3 of it must remain empty so that the sausage does not burst.

We tie the upper part of the filled intestine and form a ring of blood drop, linking both ends together.

Before baking, homemade blood drop must be boiled in boiling water.

Boil about a half liter of water in a wide saucepan. Gently lower the sausage into it and cook on low heat for 5 minutes. The shell of a blood drop will condense, which will prevent it from falling apart in the oven.

Gently transfer the boiled sausage rings to the baking sheet. We pierce the rings of blood with a wooden toothpick in several places. In order to leave excess air during baking and the sausage shell is not damaged.

When baking homemade bloodsuckers, the temperature of the oven is of great importance. So that the sausage does not burst, the baking temperature must be increased gradually. First we set 160 degrees, put in the oven a baking sheet with a blood drop. After 10 minutes, we take out the sausage and cover it with the previously melted fat that was postponed earlier.