Homemade blood sausage recipe “Special” - with liquid blood, meat and spices, without porridge.

And how to make blood.

Collect the pork blood and be sure to weigh it to calculate the amount of spices.

Drain the blood into a deep basin, generously add salt and stir with a wooden spoon. Leave the basin in a cool place and move on to other products.

For one liter of blood, prepare half a kilo of chopped fatty meat trimmings. Add to them black pepper (1 teaspoon), cumin (small pinch), allspice (half a teaspoon) and ground cloves (5 buds). Also, add a little salt.

Transfer the fatty meat preparation into a basin with blood and stir the mass.

Fill the prepared pork intestines with the resulting liquid minced meat. To do this, use a wide funnel.

Tie the bottom of the sausage casing with string before filling. After the intestines are covered in blood with meat and spices, tie their upper parts as well. Prick the sausages in several places with a thin needle and place them in a large saucepan, on the bottom of which you first place several wooden sticks. They are needed to prevent the blood from sticking to the bottom.

Pour cold salted water over raw sausages and bring to a boil.Cook the blood sausage until it is completely cooked, check by repeatedly pricking the intestine with a needle: if no blood flows out of it, then the product is ready.

Remove the finished “special” blood sausage from the hot water and place on a large sieve or wire rack to drain excess liquid. Store the bloodwort in the refrigerator or basement. In the second case, place the sausage in a ceramic pot and pour melted pork fat over it. When it hardens, it becomes an excellent preservative.