Homemade blood sausage recipe with lard and spices.

Categories: Sausage

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.

Ingredients: carnation, allspice, blood, nutmeg, salo, salt, caraway, ground black pepper

How to cook your own blood sausage with lard and spices.

Mix fresh pork blood with salt - it will add flavor to the sausage and prevent the blood from clotting. If there are already clots in the blood, then twist them through a meat grinder or rub through a sieve.

Cut fresh lard into very small pieces - take 1.5 kilograms of it per 3 liters of blood.

Mix lard with blood and add allspice and black pepper, nutmeg, cumin, cloves to taste - pre-grind all the spices. Taste the blood mince for saltiness – if it’s not enough, add more salt.

Fill the large intestines of pigs with blood with spices and lard, which must first be cleaned of mucus and fat and washed thoroughly with salt. Salt in this case will allow the intestines to get rid of the unpleasant odor.

Tie the filled intestines on both sides with harsh threads or kitchen twine.

Place the raw blood sausage in a saucepan with warm water (40 degrees). Turn on the heat under the pan and let the water boil. Cook the sausage over low heat for 30-35 minutes, and then remove it to a plate to cool.If the sausage casing swells during cooking, pierce it with a needle.

This homemade blood sausage can be stored in the refrigerator for no more than 7 days.

It can be eaten both cold and hot. In the second case, a delicious blood meal can be fried in melted pork fat.

Delicious blood without porridge