Homemade blood sausage with buckwheat - how to cook blood sausage with porridge at home.

The sausage contains:

• food blood (usually I take pork) - 1 liter;
• pork (fat cut) – 1 kg;
• buckwheat - from 200 g to 1 kg - to your taste;
• onion – 200 gr;
• salt – 80 g;
• ground black pepper – ½ teaspoon.

How to cook

Any fatty piece of pork, cut and lightly fry.

Then, fry the meat through a meat grinder or finely chop it with your hands (you can use 50% minced meat for 50% chopped).

Fresh blood should be boiled in salted water until tender. Cool and, also, pass through a meat grinder. If you bought already boiled blood, then we simply grind it.

Boil the buckwheat to make a crumbly porridge. Buckwheat can be replaced with any cereal. Barley, barley, rice or wheat porridge are suitable.

Chop the onion and lightly fry (you can add it in the fat after frying the pork).

Next, we need to put all the ingredients for preparing our homemade preparation into a container suitable for mixing: blood, fried onions, pork, porridge, pepper and salt.

Mix all the ingredients included in the sausage until smooth.

In order to form a blood sausage, it is better to take pork intestines, which have been thoroughly cleaned and washed beforehand.

Fill the intestines with minced meat and tie the ends of the intestines with a strong thread.

Now, we need to heat-treat our blood and bring it to final readiness. To do this, we can simply boil it, or we can bake it in the oven or oven.

Blood sausage prepared according to this homemade recipe is moderately fatty, juicy and very tasty. It can be served as an independent dish simply with bread.