Blood

Blood is one of the products that cannot be stored at all. It reacts quickly and interacts even with minor pollution from the external environment.

This homemade blood sausage is not only incredibly tasty, but also healthy for the body. The microelements and vitamins it contains promote hematopoiesis. It’s not at all difficult to prepare natural bloodletting at home and, importantly, it’s done quickly. The main thing is to have the necessary ingredients available. This is especially easy for villagers and farmers who keep livestock.

Ordinary blood sausage is prepared with the addition of meat and buckwheat or rice porridge. And this recipe is special. We make delicious blood only by adding lard and aromatic spices to the blood. This preparation turns out to be very tender and tasty.

Blood sausage is usually not preserved - the preparation is intended for consumption freshly prepared. Preservation leads to rapid spoilage of the sausage, since along with the minced meat you have to roll up the intestinal casing, which cannot withstand long-term storage.

You can make more than just traditional homemade blood sausage from pork or beef blood. Try my simple homemade recipe to make delicious brawn from raw beef or pork blood.

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.

Homemade blood sausage "special" is made from freshly collected blood. Cooking should begin quickly, before the main component has time to thicken.

It is still not known exactly who invented blood sausage - entire nations are heatedly debating this topic. But we will leave their disputes and simply admit that bloodletting is tasty, healthy, and anyone who wants to cook it at home can do it. The main thing is to stock up on the necessary products that are included in the sausage, do not deviate from the recipe, get the hang of it a little and you will succeed.

Delicious homemade blood bread is baked in the oven in a suitable deep dish. The baking form can be any. The finished product tastes very much like black pudding, but it is easier to prepare if for no other reason than the fact that it does not require filling the intestines. Namely, this procedure becomes a very difficult and tedious task for many.

There are many ways to make your own blood sausage at home. I want to share with housewives my favorite homemade recipe for making a very tasty blood meal with buckwheat and the addition of fried pork, onions and spices.

For real gourmets, blood sausage is already a delicacy in itself. But if you add liver and meat to the minced meat, then even the pickiest eaters will not be able to leave the table without trying at least a piece.