Homemade black pudding - general principles cooking
Blood is the basis of the dish. Minced meat is prepared from it with the addition of other ingredients. The consistency is usually weak, the blood coagulates and thickens when cooked. Also, lard, meat, liver, garlic and onions are added to the minced meat. Often the meat content is diluted with cereals: semolina, buckwheat, pearl barley. well and special taste add spices: salt, pepper, nutmeg, carnation.
How blood sausages are stuffed
To fill the home blood sausage intestines (chereva) are used. They can be thin and thick. Artificial casings this product is generally not used. The intestines are stuffed with a special nozzle for a meat grinder in the form of a tube, the ends are tied with threads. If you don't have a nozzle, you can use a wide-tipped funnel or a cut-off bottle. Minced blood is quite liquid and passes well through a small hole.
How sausage is prepared
Stuffed sausages must be pierced with a needle in several places before cooking. This is done to release trapped air. If the products are not pierced, they will burst during the cooking process.
Boil;
Boiled and fried;
Bake;
Boiled and baked.
The easiest way is to just boil the sausages and put them in the refrigerator, and take them out before use. right amount and cook more.
How to prepare natural casings
Intestines (chereva) should be cut into pieces up to 1 meter, then rinsed well and turned inside out. Then they need to be rubbed with salt to remove the mucus. Do this carefully so as not to damage. Treated casings are soaked in a vinegar solution to remove a specific odor. Washed after a day. You can also use a solution instead of vinegar. lemon juice, decoction of citrus peels.
Before filling the shells, you need to check their integrity. To do this, we collect water from the tap, both ends must be closed with our hands. Water should not show through anywhere.
Recipe 1: Homemade blood sausage "Ukrainian" with liver
To make a real blood sausage in Ukrainian, one blood is not enough. To dilute the taste, you will need another liver: lung, kidneys, you can add the liver.
Ingredients
1 kg of pig blood;
600 grams of liver;
400 grams of fresh fat;
2 onions;
1 glass of milk;
Spices.
Cooking
1. We remove the skin from the fat, it will not be useful to us. Cut into pieces and pass through a meat grinder with a large mesh. Or just cut into small pieces no larger than a pea.
2. Put the fat in the pan and fry for 10 minutes.
3. Add diced onions. Fry until transparent and set aside.
4. We wash the liver, remove the veins and pass it through a meat grinder.
5. Mix lard, liver and blood fried with onions. If the consistency of the blood is heterogeneous, then it must be whipped with a blender.
6. Add milk, salt, pepper to minced meat. Mix again.
7. We put a sausage nozzle on the meat grinder, pull the gut, immediately tie the tail with a thread and stuff the sausages. We monitor the density of the stuffing. Products should be soft, but not empty. We also tie the second end with a thread.
8. We pierce the stuffed products with a needle every 15 cm. We do this carefully so that the intestine does not burst.
9. Boil sausages in boiling water for about 45 minutes. They can then be fried until golden brown or bake in the oven.
Recipe 2: Homemade Blood Sausage with Cream
A recipe for a tender and juicy creamy sausage with a pronounced aroma of garlic. It can be boiled, baked, pan-fried or grilled.
Ingredients
2 liters of blood;
150 grams of garlic;
500 grams of cream;
1 spoon of salt;
1/3 spoon of black pepper;
300 grams of fat.
You will also need about 3 meters of shells.
Cooking
1. Pour salt into the blood and mix intensively with a spatula or whisk.
2. Put the bowl of blood on water bath. Cook for about half an hour with a slight boil. She must thicken.
3. We put a piece of gauze in a sieve and discard the blood. We are waiting for the excess liquid to drain.
4. We clean the garlic, cut the fat into pieces and grind it all with a meat grinder along with boiled blood.
5. Mix the cream with black pepper.
6. Add cream to the resulting minced meat, stir the mass.
7. Fill the intestines, pierce with a needle and boil for 20 minutes.
Recipe 3: Homemade Buckwheat Blood Sausage
To prepare such a blood sausage at home, you need buckwheat porridge. It should be crumbly, not boiled. A little pork is also added.
Ingredients
1 liter of blood;
350 grams of meat (pork);
500 grams of lard or pork fat;
2 cups of buckwheat porridge;
2 onions;
1 spoon of vinegar;
200 grams of cream.
Cooking
1. We cut the fat large pieces and lightly fry. Remove the pieces and fry the chopped onions in this fat. Let's chill a little.
2. We pass pork with bacon and onions through a meat grinder.
3. Mix blood with vinegar, shake well and combine with meat products.
4. Add blood to minced meat, buckwheat porridge, cream. Mix well. The mass will turn out to be quite liquid. This is fine.
5. Season the minced meat with spices. Black pepper, nutmeg, cloves go well with black pudding. And, of course, do not forget about the salt.
Stuff the intestines, pierce and cook in boiling water for about 50 minutes. If thick shells were used, then we extend the time by 15 minutes.
Recipe 4: Homemade Blood Sausage with Semolina
Semolina increases the yield of homemade blood sausage, remarkably thickens the minced meat, but at the same time does not greatly affect the final taste. cook semolina no need, the cereal itself is added.
Ingredients
3 liters of blood;
2 cups of semolina;
2 heads of garlic;
1.5 tablespoons of salt;
1.2 kg of fat;
Spices, casings.
Cooking
1. Remove the skins from the fat. Cut into pieces and put in a bowl. Fill with boiling water so that the water slightly covers the product. Boil for 10 minutes, cool.
2. We clean the cloves of garlic. To taste, you can add more or reduce the amount indicated in the recipe.
3. We twist the fat through a meat grinder with garlic.
4. Shake the blood with a whisk along with salt. If she has already managed to curl up and a lot of clots, then we also twist or punch with a blender.
5. We combine the sebaceous mixture with blood, add semolina, season the minced meat with spices and set aside for half an hour so that the semolina swells.
6. Stuffing the casings in the usual way, do not forget to pierce. Such a sausage is not prepared for long, it is enough to boil in boiling water for half an hour.
Recipe 5: Homemade Blood Sausage with Mushrooms
This dish is a real explosion of taste. Blood sausage according to this recipe is very satisfying, while it has a pronounced aroma. forest mushrooms. We will cook on dried mushrooms, but you can also use fresh forest gifts in the same way.
Ingredients
2 kg of blood;
100 grams of dried mushrooms;
400 grams of fat;
head of garlic;
Salt, spices;
Cooking
1. Fill the mushrooms with water in advance. They must stand for at least 3 hours. Then boil them in the same water for 20 minutes. We take it out of the broth, but mushroom broth don't throw it away, we still need it.
2. Remove the skin from the fat, pass through a meat grinder and fry for 10 minutes in a pan.
3. Separately grind the peeled garlic cloves and boiled mushrooms. If you want to feel them in a sausage, then you can not pass through a meat grinder, but simply chop finely. For more flavor, mushrooms can be lightly fried in a pan.
4. Add salt, garlic to the blood and stir vigorously.
5. Shake the eggs well with a whisk.
6. We combine all the ingredients for minced meat, add spices to the mass: black pepper, a little ground coriander, nutmeg.
7. Pour half a glass mushroom broth, stir the minced meat well and you can stuff the shells!
8. Boil the finished sausages for half an hour in water.
Recipe 6: Homemade Blood Sausage with Rice
Another option for cooking Ukrainian sausages with cereals. This time rice is used, it is better to take it with round and medium-sized grains. According to the recipe, minced meat is added pork belly, but you can take any other piece of fresh fat.
Ingredients
2.5 liters of pig blood;
2 cups dry rice;
500 grams of peritoneum;
500 grams of onion;
Spices;
2 glasses of milk.
Cooking
1. Boil rice in salted water, put it in a colander, cool.
2. Grind the peritoneum in a meat grinder, fry for 5 minutes in a pan. The skin from the fat can not be removed.
3. Shred the onion into small cubes, send to the fat and fry together. It is not necessary for a long time, we do not allow the appearance of dry cracklings. Cool down.
4. Break eggs into a bowl, add milk, all spices and beat.
5. We connect the blood, boiled rice, fried with lard onion and egg mixture. You can also put a little fresh garlic. We take out the filling in the cold, for about an hour.
6. Fill the intestines with minced meat, tie the ends, pierce with a needle. It is very important not to stuff too tightly, as the rice will swell a little more during the cooking process.
7. Cook homemade black pudding for about 40 minutes. Then you can grease with oil and bake in the oven.
Blood sausage at home - helpful tips and tricks
For cooking homemade sausage it is not necessary to use fresh blood. You can buy dried food albumin. Blood is a powder that needs to be diluted in a liquid. The product is remarkably stored in a dry place for 2-3 years.
To have shells ready-made sausages did not dry out, after boiling the surface is rubbed vegetable oil. The same technique is used to protect the product from bacteria.
No time to make sausage? Salt the blood well, mix and put in the refrigerator. In this form, it will be remarkably preserved for 3 days. But in the process of cooking, do not forget that salt is already present. Therefore, it is advisable to remember the prescribed amount or immediately add spices according to the sausage recipe.
Blood does not lose its taste and properties after defrosting. Therefore, the excess can always be removed into the chamber and there they will be remarkably preserved for up to a year.
In order for a ruddy and crispy crust to form on the baked sausage, the product is lubricated before being sent to the oven. butter or simply lay out small pieces on the surface.
We all love Ukrainian sausage very much. And not the one that is sold in Russian stores, but the real one, prepared according to national recipes, home. In Ukrainian villages, each family kept pigs, and they were usually slaughtered twice a year - before Easter and Christmas. Therefore, there were always a lot of meat products these days. Today we will tell you how one of them is prepared - Ukrainian recipe - what you need. If you master it, all relatives and guests will be very grateful to you.
Some general information
Thanks to right technology, such tasty dish can be stored until the next slaughter of animals. How is homemade sausage made? The recipe in Ukrainian is notable for the fact that it is first baked in ovens, and then poured with lard. Most of the current housewives, in modern conditions, of course, there are no ovens, so they cook. In addition, only the part that will be eaten soon after cooking is baked right away, since it is drier.
The rest of the semi-finished product is recommended to boil a little and store in portions in freezer. Such sausage can be grilled (boiled or raw) in season. The success of its taste and quality depends on the right balance. fatty meat to lean. A secondary matter is various add-ons to the recipe and condiments.
The easiest recipe for “Homemade” Ukrainian sausage
To complete it, we need: one kilogram of pork, 400 grams of lard, eight cloves of garlic, eight peas of black pepper, two onions, three teaspoons of salt. And now the Ukrainian "Homemade" sausage, a recipe for cooking. Wash and dry the pork well. Cut exactly half of the meat (0.5 kg) and 200 grams of fat into small pieces. Pass the second half of the pork through a meat grinder. Then we connect everything together. Mince the garlic and send it to the minced meat. Pepper, salt and mix well.
We fill the washed intestines with minced meat, tie the ends tightly with threads and place in the refrigerator for six hours. Cut into pieces the remaining 200 scales of fat, chop the peeled onion. Be sure to pierce a few holes on the sausage. We heat the pan, melt the lard in it and fry our workpiece almost to fully prepared. Then add the onion and continue to fry until it is golden and the sausage is ready.
A more complex recipe for homemade sausage
Necessary products: pork - one kilogram, two large onions, garlic - one clove, ground black pepper, bay leaf, nutmeg, marjoram, for garnish - fried or boiled potatoes. And now we’ll tell you how else Domashnaya sausage is prepared. Recipe in Ukrainian, in a rustic way. We pass pork with onions through a meat grinder, add garlic, pre-chopped, seasonings and spices. Mix thoroughly.
Preparing pig intestines, fill them with cooked minced meat, tightly tie the ends with a thread, put them in a spiral or a ring in a frying pan, pierce with a needle in several places to let the air out. We send the pan to the preheated oven and bake on both sides, from time to time pouring our own, secreted juice. Sometimes it is not enough, in which case you can add water. It is assumed that the Ukrainian “Homemade” sausage, the recipe of which we have just reviewed, is served hot, ruddy, and fried at the table.
Buckwheat blood sausage recipe
Many people, of course, will not eat such sausage, but for some, the so-called “blood” is a real delicacy. Therefore, we offer a couple of recipes this dish. So, blood sausage "Homemade" in Ukrainian, a recipe for cooking. We will need: one and a half liters of blood, 500 grams of fat, 500 ml of milk, 200 grams of buckwheat, one teaspoon of ground pepper and two tablespoons of salt. Pre-cook the lard and cut it into small cubes. We also cook buckwheat. We mix lard, blood, buckwheat, pepper and salt. Add milk, stir again. We fill the pre-prepared intestines with this filling. At the same time, we do not do it too tightly, leaving a couple of centimeters of emptiness in each ringlet.
Guts, of course, do not forget to tie well. After the whole sausage is ready, put a pot on fire, five liters, with water. After boiling, put a couple of small or one large ring into the water, pierce it with a needle in several places and turn off the fire as soon as the water boils again. Cooking time - 15 minutes, after which the product must be fried on a baking sheet in the oven for half an hour at a temperature of 250 degrees. This is how Ukrainian blood sausage is prepared. A recipe with a photo will help the housewives understand the nuances of this process.
Recipe for "blood" with liver
Exactly this recipe dishes is national, which is considered a real Ukrainian "blood". We will need: pig's blood - one liter, fresh milk - one glass, boiled buckwheat- two glasses, boiled liver (150 grams each of the heart, kidneys, lung and liver), pork fat - 250 grams, one onion, salt, seasonings, pork intestines, prepared, up to 30 cm long. Now about how the sausage is prepared blood "Home" in Ukrainian. The recipe with the liver is branded.
We remove the skin from the fat and twist it through a meat grinder. Then fry in a skillet for 15 minutes. Also chop the onion in a meat grinder and add to the fat. After five to seven minutes, turn off the fire. Cut by hand tiny pieces the whole liver. Process the blood in a blender homogeneous mass. AT deep capacity we mix all the ingredients and prepare the shells for the "bloody" - we tie one of the ends of each intestine.
Sausage "Homemade", recipe in Ukrainian - the final stage
Using a cup, fill the intestines with cooked minced meat. We don't do it too tightly. Rinse cold water and place on a greased baking sheet. The sides must be large. Then we send the baking sheet to the oven preheated to 200 degrees for half an hour. Five minutes after the start of frying, we pierce it with needles so that there is no cracking.
This procedure can be replaced by pouring boiling water over the "blood" before sending it to the oven. Recommended before serving ready meal cool, but if you don’t have the patience for this, then it’s okay. Eat for health!
Krovyanka- This is a sausage based on the blood of animals, calves, bulls or pigs (purified from clotted blood). Often such a sausage is prepared in Ukraine, but other nations also borrowed the recipe and use it. The ingredients of this sausage can scare away a lot of people, but still, those who really appreciate the taste of homemade sausage do not stop cooking it.
Krovyanka. RECIPE.
Many people cook blood in different ways, someone uses lard as one of the ingredients, other cereals, so you should not look for original recipe because it doesn't exist. Let's prepare all the ingredients for our black pudding:
Pig's blood, 1l.
Fresh milk, 1 tbsp.
Boiled buckwheat, 2 tbsp.
Liver boiled.
Pork fat, 200g.
Bulb, 1 pc.
Seasonings, salt.
Pork intestines prepared.
Let's start our cooking!
How to make blood sausage?
1. First of all, we will deal with fat, it should be peeled and passed through a meat grinder. The nozzle can be taken as large as possible. After the meat grinder, we transfer the fat to the pan and fry for 10-15 minutes.
2. While the lard is fried, we pass the onion through a meat grinder, and also add it to the lard. Fry the mass for another 5-7 minutes, and turn off the heat.
3. Now let's take the liver. We used liver, lungs, kidneys and heart, about 150 grams of each ingredient. Cut the liver into small pieces, and also pass it through a meat grinder.
4. The blood mass must be made homogeneous, for this we use a blender. Mix until smooth.
5. In a large deep bowl, mix all the prepared ingredients: lard, onion, buckwheat, blood, liver, as well as salt and seasonings. At this stage, it is important to monitor the temperature of the mass, if it exceeds room temperature, then the blood may clot.
6. Let's prepare the intestines. Before using them for sausage, they should be cleaned and washed, as well as soaked in a weak solution of potassium permanganate and vinegar for 3-4 hours. Prepared intestines, tie with a thread on one side.
7. Now we can fill them minced meat. Since the minced meat is liquid, it is best to fill the intestines with it using a cup, and you need not fill it very tightly. Don't forget to tie them on the other side.
8. Rinse them under running water and place them on a greased baking sheet with high sides. You need to fry the sausage in the oven at a temperature of 200 degrees for 30 minutes. In the process of frying, it should be pierced with a needle.
Calories: Not specified
Cooking time: Not indicated
It is quite possible to cook black pudding at home, especially if you have our step-by-step recipe with a photo in front of you. Another thing is that this is a rather specific process, which not everyone can endure - 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: from thawed products, sausage will not turn out so juicy and fragrant. Put the salt carefully: the blood is salty, so do not immediately put not the whole amount. If the intestines are of a different size, they will need to be respectively larger or smaller.
This recipe tells you how to cook black pudding in the oven, but you can also cook it in the oven. As for the brazier, it seems to me that it is not quite suitable, for a picnic it is better to use the recipe.
Ingredients:
- 1.5 liters of pig blood;
- 0.5 kg of fresh lard;
- 350-400 g of pork pulp;
- 1 l of crumbly buckwheat porridge (240 g of cereals);
- 1 teaspoon of ground black pepper;
- 2 teaspoons of salt (approximately);
- 1 teaspoon bay leaf powder (optional)
- 2 m of intestines with a diameter of 7-8 cm.
Recipe with photo step by step:
First of all, you should cook buckwheat porridge. Since we use it cold, you can cook it the day before. Porridge must be boiled. We sort the buckwheat, wash it in several waters. Bring 0.5 l of water to a boil, add a little salt and pour the buckwheat. Bring to a boil, carefully remove the foam. put the pan with buckwheat on a divider, on a minimum fire 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 stand for 1 hour. Buckwheat for blood sausages is ready. 
Rinse meat and lard with cold water and dry with paper towels.
Coarsely chop half of the fat and pass through a meat grinder - a grate with large holes. Cut the second half of the fat into small cubes. 
The meat is also cut into small cubes. 
Fry the lard, passed through a meat grinder, over low heat until it turns into lard, but we do not bring it to dry cracklings - they should remain soft, light (not golden in color). 
Chopped bacon is also placed in a pan, melt it for 2-3 minutes, then add the meat and mix. Fry the meat with lard on a low heat for 25-30 minutes, also not to dry cracklings. Lightly salt the meat. You can fry meat with lard at the same time as twisted lard, but this will require very large frying pan. It is more convenient to do this at the same time, but in 2 pans. 
Pig's blood is filtered through a sieve. The remaining clots (they are necessarily formed during the slaughter of animals) are passed through a meat grinder or, if there are few of them, we grind with a blender. 
We put buckwheat porridge in a large bowl or wide saucepan, cool the meat and lard slightly so that the blood does not clot, and then also add it to the saucepan. 
Add blood and mix. We put black ground pepper, Bay leaf in powder, 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 mass for sausage to taste. 
Now we fill the intestines. Intestines for blood sausages can be used pork or beef, there is no difference. The main requirement is that the intestines must be well cleaned, odorless. We wash them in cold water. 
We securely tie one end of the intestine with threads, making several strong knots.
We fill the intestines with blood mass. If the intestines are of a larger diameter, the filling process occurs quickly: we scoop up a mass for blood drops with a cup and pour it into the intestine, holding it open with our hands. In the process of filling the intestines, we constantly mix the mass for the sausage so that the buckwheat does not settle to the bottom, and the sausage turns out to be homogeneous.
If the intestines are smaller in diameter, it will take longer to stuff them. You may have to use a spoon or ladle. We start the intestines not tight: during baking, the volume of the sausage increases significantly. Also, leave about 3-4 cm unfilled at the end of the intestine to ensure that the intestines do not burst.
We line a baking sheet with parchment, which we grease with vegetable oil or lard. We spread the filled blood sausages loosely so that the ends do not touch (this can also lead to cracking of the black pudding). 
We place a baking sheet with sausages in an oven preheated to 130 degrees C, bake for 15 minutes. Then we pierce the sausage after 7-10 cm - to release steam, increase the temperature to 150 degrees C and bake for another 15 minutes. Take the pan out of the oven and carefully flip it over. Bloodworts are very hot, so be sure to use napkins so as not to burn your hands. We prick the sausage after about 15 cm. Be careful: melted fat can flow out through the hole. 
Again, put the baking sheet with blood drops in the oven and bake for another 15 minutes. The time depends on the diameter of the intestines, it may vary slightly. The finished sausage becomes a beautiful dark, almost black color, if it is pierced with a toothpick, there are no traces of blood on it. 
We cool the finished sausage a little, then you can take a sample. 
Enjoy your meal!
You will probably also be interested
Krovyanka, a traditional dish nomadic peoples, the main ingredient of which is purified blood. Nowadays, it not only does not lose its relevance, but is also considered highly demanded among consumers. Do it with different cereals: buckwheat, rice, pearl barley and even millet. Making black pudding at home is easy. So that you can quickly decide on the recipe, we tried to pick up simple and tasty recipes here. step by step recipes with photo or video. Simply by following proven guidelines experienced chefs, you can make your own black pudding and serve it at home or on festive table. Delicious Blood goes well with any side dish, vegetables and looks no less interesting as a hot or cold appetizer.
Delicious homemade blood bread is baked in the oven in a suitable deep dish. The form for baking can be any. Taste finished product very much like black pudding, but it is easier to cook, if only for the reason that it is not required to fill the intestines. Namely, this procedure for many becomes a very difficult and tedious task.
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