I’ll be honest, I doubted it for a long time before publishing this recipe for homemade blood sausage. The fact is that this dish is quite controversial: it has both ardent fans and those who categorically do not accept blood sausage with buckwheat. I am one of the first ones - in my family this is perhaps one of the most favorite dishes. I remember well how my grandmother prepared bloodsucker in the village, how tasty and beautiful it turned out...
That is why I decided to tell you how to cook blood sausage - if you are like-minded in this matter, then you will be interested, if not, just scroll through the page, I think you will find many others on the site for yourself interesting recipes. As I already said, our grandmother used to prepare blood sausage - she baked it in the oven. But in modern apartments(and even at home) there are no ovens anymore, so I adapted the recipe for the oven.
And with it, you will be able to cook real blood sausage yourself at home with buckwheat. Another difficulty I encountered was the ingredients. If everything is clear with meat, lard and buckwheat, then with pork blood everything is not so clear. To get it for making blood sausage at home, you will have to go not to the supermarket, but to the market, to the meat pavilion. And ask the butchers there - surely one of them will sell it to you required amount pig blood. The same applies to blood intestines - you will most likely find them on the market.
Ingredients:
- 1.5 liters of pork blood;
- 0.5 kg of fresh lard;
- 400 g pork pulp;
- 240 g buckwheat;
- 1 teaspoon ground black pepper;
- 1.5 - 2 teaspoons salt;
- 1 teaspoon bay leaf powder (optional)
- For the specified amount of ingredients you will need 2 intestines with a diameter of 7-10 cm.
Blood sausage at home: recipe with photo
Cook crumbly buckwheat porridge. To do this, add washed buckwheat to 0.5 liters of boiling, slightly salted water. Bring to a boil, skim off the foam. Cook over low heat for 12-15 minutes, without stirring or opening the lid. By the end of cooking, all the water should be absorbed into the cereal. Wrap the pan with porridge in a blanket and leave for 1 hour. Buckwheat porridge should be cold when stuffing sausages, so it is convenient to cook it the day before.
Meat and lard for blood sausages must be fresh - frozen products will not make the sausage so tender and flavorful. Cut the washed and dried meat into small cubes - up to 0.5 cm.
We also finely chop the pork pulp.
And we pass the rest through a meat grinder with a large grid.
Fry the lard passed through a meat grinder until lard, but not completely - the cracklings should remain soft.
We also fry the chopped lard for 1-2 minutes.
Then add chopped meat to it and fry the meat and lard over low heat for 20-25 minutes. At the end, add a little salt.
Strain the pork blood through a colander or sieve. We pass the remaining clots through a meat grinder or grind them with a blender.
Cool the fried meat and lard (if it comes into contact with hot water, the blood may clot) until warm and mix with buckwheat porridge. Add spices: ground black pepper and Bay leaf in powder. Mix the mixture, taste for salt and finally adjust to taste.
Pour the blood into a wide saucepan or bowl, add buckwheat porridge with meat and stir.
The next process is filling the intestines. The main requirement for intestines is that they must be well cleaned and odorless. And, of course, a larger diameter than for ordinary sausages.
We tie one end of the intestine tightly with thread. We fill the casing with blood mass, stirring it constantly, otherwise the buckwheat will settle to the bottom and the sausage will turn out uneven.
We do not fill the sausages too tightly, otherwise they may burst during baking. In addition, for the same purpose, we leave 3-4 cm of the intestine completely unfilled. Tie the other end tightly, releasing excess air. Grease the parchment with vegetable oil and place on a baking sheet; Carefully transfer the sausage onto it. We lay out the sausage so that its ends do not touch each other (otherwise it may burst during baking).
Preheat the oven to 130 degrees C. Place the baking sheets with blood sausage in the oven and bake for 15 minutes.
Ingredients for blood sausage can be purchased at the market and prepared at home. This healthy dish is prepared in many countries of our vast country, there are many recipes, for example, in Spain they call it morcilla and they like to add it there green onions or prepared with the addition of raisins, etc. The famous famous Berlin blood sausage and many other types are prized, but I present common recipes that are most often prepared in Ukraine, Russia and Belarus.
How to cook blood sausage at home according to the classic recipe
Components:
- blood - 1500 milliliters;
- lard - 400 grams;
- meat trimmings - 250 grams;
- milk - 1 glass;
- vinegar and salt - into the blood
- spices and seasonings - at your discretion.
By classic recipe how to cook blood sausage at home according to the classic recipe
At home, you can use fresh, frozen or dried blood when preparing blood sausage. Sausage made from fresh bovine or pork blood is better and tastier. To prevent fresh blood from clotting quickly, you need to add a little wine vinegar and salt. One liter of blood will require 0.5-1 tsp. vinegar and 1 tbsp. l. salt. Pour the prepared blood into a wooden bowl or enamel pan with a wide girth, stir, cover and place in the refrigerator or on a cold floor.
Now let's prepare the minced meat. Meat trimmings, lard, cut into pieces and pass through a meat grinder. But, some chefs like to add meat products in finely chopped form, but then they will have to cook it longer. After 60 minutes, take out the cooled blood, strain through a sieve and mix with the finished filling and milk. As for spices and seasonings, it's a matter of your taste.
Filling the Guts in a convenient way, we tie the beginning of the shell with a strong thread, and then the second end, so that there is a ring shape.
Pour water into a thick-walled wide cauldron, add salt, heat almost to a boil and lower the sausage pieces. At the end of cooking, check readiness by pricking. If there are signs of juice with blood, then continue the cooking mode.
Components:
- pork blood - 2 liters;
- pork meat - 500 grams;
- fresh lard - 800 grams + 200 salted;
- semolina - 1 cup;
- cream or milk - 250 milliliters;
- garlic - 1 head;
- wine vinegar - one teaspoon;
- salt and pepper - to your taste;
- kishoshell.
According to the recipe, we prepare blood sausage at home with semolina as follows:
Fresh pork lard, you can also add a little salt, cut the lean meat into pieces. Peel and finely chop the garlic and pass everything through a meat grinder. Pour a little vinegar into the existing blood so that it does not clot, mix in a circle and add minced meat. Then you need to add semolina and cream. Mix and set aside for 20-30 minutes so that the semolina swells.
Finally, season with salt and ground black pepper if desired. Rinse the intestines cold water, turn out reverse side and clean off any plaque well with a knife. Rinse, turn inside out, inspect, if there is impurity, then scrape off and rinse thoroughly. I usually put them on the tap, turn on the water and they wash out perfectly. Then add salt and refrigerate for two hours.
Next, tie one end of the intestine, and put the other on the nozzle, which is connected to the meat grinder and pour the prepared blood mass through the loading device, leaving a little free space. Tie the other end and give the semi-finished product the shape of a ring. If the intestine to be filled is long, then it is necessary to bandage it to the required size.
Now you need to pour water into a wide saucepan, heat it, add salt, and carefully lay out several seasoned rings of blood sausage. Set it to a low boil, pierce the sausage casings with a needle in several places so that the air comes out and then it does not rupture. Cook for about 25 minutes, turning from bottom to top. The cooking time will depend on the presence of raw materials in the sausage and its quantity.
Pull out the finished sausage using convenient device, put in a saucepan, cool. After cooling, wrap it in food paper and put it in the refrigerator, and if it is stored longer, you need to fill it with melted fat. Remember blood sausage is a perishable product, so it cannot be stored long time.
You can prepare blood sausage at home using various recipes, some people like to add sautéed onions, but I like to cook with the addition of buckwheat. This combination is healthy and very tasty.
Components:
- ready-made buckwheat porridge - 2 full glasses;
- pork blood - 2.5 liters;
- milk - one glass;
- onions - 3 heads;
- vegetable oil - 4 tablespoons;
- garlic - 10-15 cloves;
- lard - 600 grams;
- nutmeg - 1 pinch;
- salt and ground pepper - to taste.
By homemade recipe We prepare blood sausage with buckwheat at home like this
1. Prepare the intestines (as indicated earlier).
2. Cook crumbly buckwheat porridge with water, salt and a little butter.
3. Onion chop and fry in vegetable oil until golden brown.
4. Garlic, peel and finely chop.
5. Pass the lard through a meat grinder or, as you like, you can cut it into cubes.
6. Pour fresh blood into a large bowl, and if there are lumps, you need to knead it with your hands, add fried onions, garlic, ready-made buckwheat porridge, milk, all the spices and seasonings and mix by hand.
7. Tie one end of the intestine with food strings, and connect the second hole to the replaceable mechanism of the meat grinder and pass everything into the sausage casing, leaving a little empty space.
8. Tie the second side with strong threads, so that there is a ring. This will make it convenient to turn the sausage from one side to the other when cooking.
9. hot water add salt, lower the sausage and cook over low heat, but at the same time you need to keep an eye on it, pierce it and turn it over. Cooking time will depend on the cooking technology and preparation of the incoming ingredients.
In Ukraine, they prefer to cook blood sausage with buckwheat and liver (liver, liver, heart, etc.)
Components:
- homemade blood from a pork carcass - 2 liters;
- milk - 1 glass;
- ready-made buckwheat porridge (crumbly) - 1.5-2 cups;
- liver and heart - one kilogram;
- fresh lard - 550 grams;
- onions - 2 pieces;
- seasonings - at your discretion;
- intestines in purified form.
According to the recipe, Ukrainian blood sausage in Ukrainian is prepared as follows:
First, you should prepare the intestines: turn them inside out, clean them from the outside and inside, rinse, salt and put in the refrigerator. We put them in the refrigerator so that they do not spoil and their smell disappears. Finely chop the onion and fry until lightly colored and pleasantly fragrant.
Cut the offal and lard into small pieces, lightly fry, then combine with sautéed onions. Bring it to taste.
We prepare crumbly porridge from buckwheat.
Add the prepared ingredients, milk, salt, allspice and hot pepper to the blood, carefully stir everything until smooth.
Fill the intestines 2/3 full and cook until light fatty liquid flows out of the punctures, not blood. After cooking, cool and put under a press for 2-3 hours.
4. Homemade blood sausage with mushrooms
If it turns out that you have everything you need to make homemade blood sausage, and even wild fresh or dried mushrooms, then why not experiment for a variety?
Components:
- blood - 1 liter jar;
- dried mushrooms - 60-70 grams;
- lard - 250 grams;
- garlic - 5 cloves;
- egg - 2 pieces;
- seasonings and spices - according to preference.
According to the recipe, homemade blood sausage with mushrooms is prepared as follows:
1. Soak dry mushrooms in cold water and set aside to swell for about 2.5-3 hours. Then set to cook for 20 minutes.
2. Cut the skin off the fresh lard, chop it and pass it through a meat grinder with a grid with large holes. Transfer the mixture to a frying pan and lightly fry.
3. Next, peel the garlic, cut it together with the mushrooms into small pieces and color it a little in a frying pan with the addition of vegetable oil.
4. Add mushroom filling, cream, salt and separately hand-beaten eggs to the blood, mix everything.
5. Finally, we bring it to a piquant taste by adding ground coriander, nutmeg and black pepper and fill the shells according to the above recommendations.
6. Cook the sausage into the rings for 30 minutes. Every 10 minutes we make punctures in different places.
5. Homemade blood sausage with rice
If you don’t like blood sausage with buckwheat or semolina, you can cook it with the addition of rice, it will be more delicate in taste.
Components:
- pork blood - two-liter jar;
- rice groats (medium size) - 1.5 cups;
- pork meat (not fatty) - 300 grams;
- lard - 350 grams;
- milk - two glasses;
- onion - 5-6 heads;
- egg - 6 pieces;
- butter for seasoning rice - 50 grams;
- vegetable oil - 3 tablespoons;
- salt, ground white pepper and other spices - at your discretion.
According to the recipe, we prepare blood sausage at home with rice like this:
1. Boil the rice in a large amount of water with added salt, then put it in a sieve and season butter and cool.
2. Chop the meat pulp, pass through a meat grinder and fry for five minutes.
3. Chop the onion and fry separately in vegetable oil; when the onion is fried separately, it becomes more fragrant.
4. Chopped meat combine with onions, add eggs, milk and all the spices and mix for a long time.
5. Add boiled rice and the prepared meat mixture to the blood without clots, repeat mixing and send to a cold place.
6. Fill the intestines with minced meat, leaving free space (i.e. not tightly), tie with twine.
7. Place in heated salted water and cook for about 45 minutes. During cooking, do not forget to pierce the sausage. Cool, grease and bake in the oven.
Tips for preparing, eating and storing blood sausage
1. To prepare blood tea at home, you need to take only fresh and proven raw materials.
2. When cooking, it is imperative to pierce it with a pin or needle at the beginning of cooking and in the middle in many places, then it will never burst.
3. In order for the finished sausage to have a shiny appearance, it must be greased with vegetable oil after cooking.
4. Blood sausage should not be consumed a lot at once, and especially if it is without the addition of porridge, since it is a heavy food - everything is good in moderation.
5. It’s good to serve sausage with mustard, horseradish, homemade adjika or other vegetable hot sauce.
6. To make the sausage appetizing and with a crispy crust, after cooking it can be fried in a frying pan.
7. Store strictly in the refrigerator at a temperature of 0 to +8 C for two days.
8. For more long-term storage you need to place it in the freezer.
Calories: Not specified
Cooking time: Not indicated
It is quite possible to prepare blood sausage at home, especially if you have our step by step recipe with photo. Another thing is that this is a rather specific process, which not everyone can withstand - because of pig blood. If you have enough fortitude and want to surprise your family with a really tasty blood drink, then we will be happy to help you with this.
We use only fresh meat and lard for blood sausages: thawed products will not make the sausage so juicy and flavorful. Add salt carefully: blood is salty, so don’t add the whole amount at once. If the intestines are of a different size, you will need more or less of them accordingly.
This recipe tells you how to cook blood sausage in the oven, but you can also cook it in the oven. As for the grill, it seems to me that it is not entirely suitable; for a picnic, it is better to use the recipe.
Ingredients:
- 1.5 liters of pork blood;
- 0.5 kg of fresh lard;
- 350-400 g pork pulp;
- 1 liter of crumbly buckwheat porridge (240 g of cereal);
- 1 teaspoon ground black pepper;
- 2 teaspoons salt (approximately);
- 1 teaspoon bay leaf powder (optional);
- 2 m of intestines with a diameter of 7-8 cm.
Recipe with photos step by step:
First of all, you should cook the buckwheat porridge. Since we use it cold, you can cook it the day before. The porridge must be boiled. We sort out the buckwheat and rinse it in several waters. Bring 0.5 liters of water to a boil, add a little salt and pour in the buckwheat. Bring to a boil, carefully skim off the foam. Place the pan with buckwheat on the divider, on low heat and cover with a lid. Without opening the lid, without stirring, cook the porridge for 15 minutes. Then we wrap the pan with porridge in a blanket and let it sit for 1 hour. Buckwheat for blood sausages is ready. 
Rinse the meat and lard with cold water and dry with a paper towel.
Coarsely chop half the lard and pass it through a meat grinder - a grid with large holes. Cut the second half of the lard into small cubes. 
We also cut the meat into small cubes. 
Fry the lard, passed through a meat grinder, over low heat until it turns into lard, but do not bring it to dry cracklings - they should remain soft, light (not golden color).
We also place the chopped lard in a frying pan, melt it for 2-3 minutes, then add the meat and stir. Fry the meat with lard over low heat for 25-30 minutes, also not until the cracklings become dry. Add a little salt to the meat. You can fry meat and lard at the same time as twisted lard, but this will require a very large frying pan. It’s more convenient to do this at the same time, but in 2 frying pans. 
Strain the pork blood through a sieve. We pass the remaining clots (they are necessarily formed during the slaughter of animals) through a meat grinder or, if there are only a few of them, grind them with a blender. 
Place buckwheat porridge in a large bowl or wide pan, cool the meat and lard slightly so that the blood does not clot, and then add it to the pan. 
Add blood and mix. Add ground black pepper and powdered bay leaf, mix and taste for salt. It is impossible to accurately indicate the amount of salt - it depends on the degree of salinity of the blood. We finally bring the sausage mixture to taste. 
Now let's stuff the intestines. You can use pork or beef intestines for blood sausages, there is no difference. The main requirement is that the intestines must be well cleaned and odorless. We wash them in cold water. 
We tie one end of the intestine securely with thread, making several strong knots.
We fill the intestine with blood mass. If the intestines are larger in diameter, the filling process occurs quickly: we scoop out the blood mixture with a cup and pour it into the intestine, holding it open with our hands. While filling the intestines, constantly stir the sausage mixture so that the buckwheat does not settle to the bottom and the sausage turns out homogeneous.
If the intestines are smaller in diameter, it will take longer to fill it. You may have to use a spoon or ladle. We do not stuff the intestines too tightly: during baking, the volume of the sausage increases significantly. Also, leave about 3-4 cm unfilled at the end of the intestines to ensure that the intestines do not burst.
Line a baking sheet with parchment, which we grease with vegetable oil or lard. Place the filled blood sausages loosely so that the ends do not touch (this can also lead to cracking of the blood sausages). 
Place the baking sheet with sausages in an oven preheated to 130 degrees C and bake for 15 minutes. Then we pierce the sausage after 7-10 cm to allow steam to escape, increase the temperature to 150 degrees C and bake for another 15 minutes. Remove the baking sheet with the bloodstains from the oven and carefully turn them over. The blood vessels are very hot, so be sure to use napkins to avoid burning your hands. We prick the sausage after about 15 cm. Be careful: melted fat may trickle out through the hole. 
Place the baking sheet with the blood in the oven again and bake for another 15 minutes. The time depends on the diameter of the intestines and may vary slightly. The finished sausage becomes a beautiful dark, almost black color; if you pierce it with a toothpick, there is no trace of blood left on it. 
Cool the finished sausage a little, then you can take a sample. 
Bon appetit!
You will probably also be interested
Blood sausage is prepared from pork, veal and bovine blood, as well as from special minced meat (see photo). Many countries in their national cuisine have dishes that are prepared using blood. It is unknown who first came up with the idea of making sausage from it, but even the ancient Greeks loved bloodsucker. Different countries offer their original recipe this product. Blood sausage sometimes contains rice, onions, raisins and even cinnamon. The quality and composition of the blood is regulated by GOST R 54670-2011. Depending on the meat content, there are 3 categories: “A”, “B” and “C”. In addition to pure raw blood, manufacturers can use the following ingredients:
- Cereals. Buckwheat is most often used and pearl barley porridge. Thanks to this, the product turns out dense and satisfying.
- Offal. To give an original taste, the sausage may include chopped liver and tongue.
- Salo. This ingredient is practically not used in European sausages.
- Spices. They may include, as in fresh, for example, garlic, and dry, for example, oriental spices.
It is worth considering that natural blood sausage cannot be stored for a long time. Boiled options will remain fresh for 12 hours, and smoked ones for no more than 48 hours. The temperature should not be more than 8 degrees.
Benefits of blood sausage
The benefits of blood sausage are due to the presence of vitamins, minerals and other substances. The product contains large quantities of vitamin B12, which is important for the normal process of hematopoiesis. This sausage contains easily digestible iron, which increases the level of hemoglobin in the blood. Therefore, it is recommended to eat the product if you are anemic. With regular use, wounds heal faster, as blood clotting increases. Blood sausage also improves metabolism and helps you recover faster after chemotherapy.
Use in cooking
Blood sausage is not only a tasty independent product, it is also used for cooking different dishes. Like other options, it can be fried, for example, with eggs, vegetables or other foods. You can use blood sausage as a filling, for baking, game, pancakes, etc. Another product can be added to first and second courses.
How to do it at home?
There are a huge number of options for preparing blood sausage at home, we suggest considering one of them. To do this, you need to take 3 liters of blood, 1 kg of lard, 0.4 kg of pork, about 1 kg of onion, 200 ml of vegetable oil, 2 liters of ready-made buckwheat porridge, 700 ml full fat milk, 5 tbsp. spoons of flour and salt. And, of course, guts.
Half of the lard and meat must be chopped, and the second part must be passed through a meat grinder. Place these ingredients in a frying pan, add salt to taste, close the lid and leave for about half an hour to achieve a golden color, but do not dry it out. Cut the onion into small cubes and fry until golden brown. If your blood was in the refrigerator for some time, it should have coagulated, so you need to beat it in a blender until smooth. Combine porridge, meat with lard, onion, milk, mix thoroughly and check for salt. Just keep in mind that blood is also salty. Add blood, flour to the resulting minced meat and mix everything thoroughly. Cleaned intestines must be put on a special attachment in a meat grinder or use, for example, a cut plastic bottle. Fill the intestines, but do not overcrowd as the sausage will expand slightly. The resulting blanks must be boiled in already boiling water for 7 minutes. To prevent the intestines from bursting, first pierce it with a needle in several places. After this, the sausage should be baked at 170 degrees for 25 minutes.
Harm of blood sausage and contraindications
Blood sausage can be harmful if you have an individual intolerance to the product. It is worth considering that the product is a high-calorie option, so it should not be consumed if you are obese. Sausage can also cause harm if the blood of sick animals was used to make it.
Easy recipe for making blood sausage (at home)
Boil lard and meat (pork). Cool it and grind it through a meat grinder. Cut into small cubes. Collect blood and fat clots. Mix and grind. Add meat and lard. Pour in exactly half a liter of milk. Crack a dozen eggs and pour them into the blood. Add garlic. Salt and pepper (black pepper). Prepare the large intestines and tie them with thread (on one side). Fill them seventy percent with blood. Tie with thread on the other side. Take a large saucepan. Boil ordinary water in it. Add some salt and throw in the sausage. Pierce with a needle. Bring to a boil and cook for forty minutes (on the lowest heat). Take out a baking sheet and grease it. Brown the sausage on it (on all sides). Cool and serve.
“Krovyanka” from ham skins
Take the ham skins. Boil them for one hour. Take a meat grinder with a fine mesh. Roll the skins in it and fry them together with the onions in lard. Cut the salted pork into cubes. Cook until the fat is completely melted. Mix all ingredients with fat and blood. Stuff the intestinal lining with this stuffing. Cook the finished sausage for sixty minutes. Refrigerate the sausage loaf overnight.
Recipe for blood sausage with buckwheat
Take lard and meat. Cut them into cubes and fry in any frying pan. Add chicken a raw egg and well-cooked buckwheat. Combine the prepared minced meat with blood. Stir, add spices and stir again. Fill the pork intestines with the prepared mixture. Tie both ends of the intestines with harsh thread. Cook for about seventeen minutes (in boiling water). Serve the sausage cold.
"Krovyanka" with cognac
Cook the meat and chop it finely. Pass through a meat grinder. Add cognac, salt and spices to the minced meat. Stir. Rinse and cleanse the intestines. Fill them with minced meat. Tie the intestines with chef's twine (both ends). Pierce several times with a knitting needle. Cook the sausage for eighteen minutes. Bake it in the oven for the same amount of time.
Homemade sausage recipe with soda added
Cook your colons. Rinse and clean them. Pass the blood and lard through a meat grinder. Take a garlic clover and “process” the garlic with it. Mix the lard and blood with the garlic mass. Drive in three chicken eggs, add soda and flour. Pour in one hundred and fifty grams of milk. Mix all ingredients. Form the sausage, fill it with mass and tie it. Drop into boiling water. Boil for eleven minutes. Remove the pan from the heat and leave it there for another thirty-three minutes. Take out the sausage. Wait for it to dry. Fry in the oven (in fat).
"Krovyanka" with rice
Boil the lard (along with the peel and spices) in salted water. Boil the rice and peel the garlic. Rinse your colon running water and clean it. Peel the onions. Pass it through a meat grinder along with garlic and lard. Take out the blender to rid the blood of clots. Pour in the milk, add the onions, stir. Add pepper. Add a little salt. Fill the intestines with minced meat and tie them up. Place the sausage in boiling water and cook over low heat (about twenty-five minutes). Cut the prepared sausage into slices and fry along with the egg. Serve with greens and any vegetables.
Ukrainian "bloody"
Buy three and a half liters of pork blood. Boil one kilogram of brisket, one kilogram of lard and fat-free skin for forty minutes. Cut the meat into small cubes. Chop the lard and melt it over low heat (until lightly fried). Mix everything and pour the blood into the mixture. Add three eggs and a little fresh milk. Stir. Add pepper and one garlic clove. Stir and fill the intestines with the mixture. Tie them with thread (loosely). Pour into the pan cold water. Place the sausage in it. Place the pan on the fire. Cook for thirteen minutes (after boiling). Serve with boiled potatoes, herbs and bread.
Recipe for blood sausage with wine vinegar
Pour several liters of water over the pork pulp. Let it cook. Bring to a boil. Skim off the foam. Cook for an hour. Remove the meat from the broth. Chop (very finely). Add buckwheat to the broth. Cook until all the broth is absorbed into the chop. Wait until it cools down. Chop the lard and onion into small pieces. Fry both of these ingredients in a frying pan. Add wine vinegar to the blood. Pour all the blood into a thick-walled saucepan. Add cold buckwheat porridge to it. Add onions, cream, pepper, meat and lard. Stir. Start preparing the pork intestines (they need to be turned inside out, cleaned and soaked in water). After preparation, add a little wine vinegar to the intestines and turn them back out. Pierce the intestines with a needle, stuff them and tie them on both sides. Cook the intestines (stuffed with minced meat) for twenty-four minutes. Take a baking sheet and fry the sausage until done.
An old homemade blood sausage recipe
Steam a kilogram of buckwheat in hot broth. Cut one kilogram of belly into cubes, add salt and fry. Fry the onion (separately). Prepare the blood and bring it to a homogeneous mass. Mix everything in one bowl. Add some cooled (boiled) milk and four cloves of crushed garlic. Pepper and salt. Mix well. Fill the intestines with minced meat, stirring constantly so that the buckwheat does not settle. Add ground ginger and a little nutmeg. Grease a baking sheet with oil, place the sausage on it and place in the oven or oven. Wait for it to fry a little. Pierce it in several places. Return to the oven (stove) for thirty-five minutes. Wait for the sausage to cool. Try it warm.