Blood sausage “Myasnitskaya” is a homemade recipe for making delicious blood sausage.
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.
Cooking blood sausage will require: 3.5 kg of meat from a pig's head, 1/2 kg of pork belly, lungs and skin, 0.8-1 liters of pork blood, 0.5 liters of broth, 1 kg of porridge and 50 g of onions. Salt to taste, add pepper, marjoram, cumin.
Place the cooked and cut meat from the pork head, the deboned brisket, as well as separately boiled and cooled lungs and skin into a meat grinder.
Pour boiled crumbly porridge from any cereal with blood and mix thoroughly. Add fried, finely chopped onion, favorite spices, salt to the resulting minced meat and fill everything with rich, strained broth. Once again, mix everything thoroughly and fill the large pork intestines with fully prepared minced meat.
Sausages tied at the ends and pierced in several places with a thin needle (200-250 g each) cook for 30 minutes at 85-90°C.
Rinse the finished blood in cold water and let cool.
It is unlikely that anyone will be able to refuse a blood drink prepared according to this recipe. This sausage, the recipe for which was known and popular in ancient times, is good with any side dish. This homemade blood sausage is a valuable product that is good simply with mustard or a piece of rye bread.
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