Homemade blood sausage with buckwheat - recipe for how to make blood sausage.

How to cook homemade blood sausage with buckwheat.

For this kind of blood, you need to boil the meat, pour boiling water over the lard or brisket and chop everything finely.

Boil the washed buckwheat and let cool.

In a large container, mix boiled porridge, chopped meat with lard, spices, salt and pour in blood.

Mix everything well so that the minced meat is homogeneous.

The prepared, washed intestine is tied on one side and filled with the prepared filling. It is necessary to carefully and carefully smooth the intestine with your hands so that the air comes out and the minced meat evenly fills the cavity. You shouldn’t stuff it too tightly to avoid bursting the intestine. Tie the other end of the sausage and cook at low boil for 15-20 minutes.

The finished blood is dipped in cold water and placed in a suitable container to cool completely and drain the water.

For blood sausage according to this recipe you will need: 300 grams of pork, 300 grams of lard (brisket), 1-1.5 liters of pork blood, salt and spices to taste (ground allspice, ground cloves), 300 grams of buckwheat.

As you can see, in principle, there is nothing complicated. You just need to follow the sequence of actions indicated in the recipe. You may have to spend some time, but you will prepare excellent blood sausage with buckwheat for your family, which can be safely served with first courses, second courses, and as a cold appetizer.

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