Blood bread - making delicious blood bread in the oven.
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.
How to make blood bread.
Cook any crumbly porridge: pearl barley, barley, buckwheat, rice or wheat. For a kilogram of finished porridge, take the same amount of fried pork meat, chopped into fairly small pieces. You will also need 200 g of onion, finely chopped and fried until golden. As you can see, the composition of blood bread is very similar to the composition of blood milk.
Next, mix all the products and add 80 grams of salt and 10 grams of ground pepper while mixing.
When the mass reaches a homogeneous state, fill it with one liter of fresh pork blood - mix again.
Pour this semi-liquid dark mass into a casserole dish or a special metal form for baking bread.
Place the dish with the preparation in an oven heated to 200 degrees and bake the bloody bread until cooked. You can check it by piercing the baked goods with a long wooden stick: if there are no traces of fresh blood on it, then the bread is ready.
Remove the mold with the finished product from the oven and after cooling, transfer the product to the refrigerator.
Serve the cold blood bread by cutting it into neat slices. If desired, you can fry the slices or heat them in melted butter - then it will be a hot dish.
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