Homemade blood sausage is tender and tasty. Cooking blood sausage with cream and eggs.

Categories: Sausage

Every housewife has her own recipe for making blood sausage. I suggest preparing a tender and juicy homemade bloodsucker with the addition of cream. Check it out for yourself and write reviews under the recipe.

Ingredients: guts, blood, meat, cream, salt, ground black pepper, eggs

The special composition of blood sausage includes:

meat (pork or beef) – 500 – 600 grams;
food blood – 1 liter;
eggs (fresh raw) – 3 – 4 pcs.;
cream (homemade) – 500 ml;
salt - 1 tsp;
ground pepper – 4 grams.

How to make blood sausage with cream at home.

To prepare our homemade blood milk, you need to grind (chop or mince) beef or pork pulp.

Then add salt, pepper, cream and raw eggs to the minced meat.

At the last stage, with constant stirring, you need to pour fresh blood into our sausage mass.

The resulting filling needs to be filled with prepared (washed and peeled) pork intestines, the ends of the sausage rings are tightly tied with strong threads.

The formed sausages must be boiled in low-boiling water for ten to fifteen minutes.

Before eating, the sausage needs to be fried or baked in the oven on a baking sheet to form an appetizing crust.

Cream added to homemade blood sausage makes its consistency softer and juicier. You can serve the sausage with bread and garlic sauce.