Blood sausage at home - a simple recipe for making blood sausage from the liver.
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.
In order to make a delicious blood meal with the addition of pork liver and meat, it is best to prepare only fresh meat and liver.
How to cook blood sausage.
Homemade blood milk will be much tastier if you take pork pulp (2.5 parts), subcutaneous lard (0.5 parts), liver (1 part). Cut everything into small pieces, mix and weigh.
For every kilogram of prepared food, pour in 1 liter of fresh pork blood.
Next, weigh this semi-finished product and add salt (28 g), ground black pepper (2 g) and nutmeg powder (2 g) for each kilogram of it.
Mix the sausage mince thoroughly and fill the prepared intestines with it. Intestines can be either pork or beef.
Tie the filled intestines with kitchen string so that the sausage resembles sausages.
Hang the bunches of bloodwort on a crossbar from your home smokehouse and keep them above the smoke for two days. If you don’t have a smokehouse, then simply dry the sausage under a cover or place it in the refrigerator.
Delicious homemade blood sausage requires boiling in water with salt for 15 or 20 minutes before eating.In this form, it is already ready to eat, but if you fry the homemade bloodsucker a little more in a frying pan, then the sausage has a finger-licking taste.
Alternative recipe in video:
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