Blood sausage
Category: Meat dishes
Ingredients
Pork shoulder 3 kg
Pork fat 1 kg
Hydrated blood 1 liter
Nitrite salt 75 gr
Crushed allspice 8 gr
Dried onions 50 gr
Garlic pepper mix 10 gr
Cooking method

This sausage was ordered to me for a long time by my acquaintances, they say, at my grandmother's in the village about 30 years ago, we ate such a sausage - you will lick your fingers. But I think that in childhood our taste receptors were not yet spoiled, and any tastes then seemed "explosive". Then the grass was greener and the loaf of bread tastier - agree?
Well, returning to our sausage, in general, with the blood sausage in my performance, everything seemed to work out, and the taste according to reviews was "well, just like my grandmother's."
Pork shoulder - 3 kg
Pork fat - 1 kg
Hydrated blood - 1 liter
Dried onions - 50g (can be replaced with fresh 100g)
Nitrite salt - 75 gr
Crushed allspice - 8 gr
Mix "Garlic Pepper" - 10 gr (or fresh garlic and black pepper)
Casing - pork casings
Some recipes for blood sausage also imply the introduction of a variety of cereals - pearl barley, rice, pea, buckwheat - all this is allowed and welcomed, people brought them in a semi-cooked form precisely to compact the texture, but our plasma copes with this task.
Grind pork and bacon into pieces of 1-2 cm, mix all the ingredients into a single mass and leave in the refrigerator for a couple of hours for thickening and salting - the reaction of sodium nitrite.
After ripening, stuff into a shell.
We twist the stuffed sausage as you like and place it in a mold or dish and send it for heat treatment
Classical heat treatment - at 80 degrees. Celsius in the oven until reaching 72 degrees inside the loaf. Approximately 80 minutes.
The result is a classic blood sausage, dense, aromatic and tasty. If you smoke it too, there will be a super taste!

The dish is designed for 5 kg
Cooking time: 2 hours
Cooking program: original sausage

Mar_k
Kolbasnik, taste of childhood!!! Living with my grandmother, who had her own farmstead, they ate this! They also ate fried blood, which is very similar in consistency to the liver! It was delicious !!!
Yulek
KolbasnikWhere do you get the Hydrated Blood? - Beautiful sausage!
Aunt Besya
Ha, I also remember fried blood from childhood !! Usually the kobanchik was slaughtered, and first of all, the hostess fried blood and fresh liver, exposed the bladder to the miners and these delicacies with a snack!
I don't remember the sausage ...
Quote: Yulek

KolbasnikWhere do you get the Hydrated Blood? - Beautiful sausage!
If hydrated blood and food albumin are one and the same, then I saw such a uhhh ... on a kitochkara But it's not a fact that we are talking about the same
celfh
mmmmm ..... what a beauty
Kolbasnik
recipe with ok blood-albumin from the same place.)
Kolbasnik
Quote: Mar_k

Kolbasnik, taste of childhood!!! Living with my grandmother, who had her own farmstead, they ate this! They also ate fried blood, which is very similar in consistency to the liver! It was delicious !!!
Yeah, fried blood is super delicious. And probably remember - when the pig is slaughtered, the singed ears are distributed to children :) Tasty! Delicious with salt and a feather of an onion!
Aunt Besya
I remember the singed ears too!
Mar_k
I remember ears - a delicacy !!! It was a happy country childhood !!!
Scarlett
Kolbasnik, the cut is breathtaking! But in our Ukraine it (bloody) is usually made fried, and meat is not added, lard, a lot of onions (sometimes fried), milk and cereals (where is buckwheat, where is rice). Once I tried a variant of bloodworm with pieces of liver and bacon, without cereals - it's also very tasty! Eh, tomorrow I'll go to the market and buy some blood - and I will make it according to your recipe, in nature.intestine and FIRE in the oven! As far as I understand, regular blood also needs 1 liter?

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