Bloodwort (blood sausage)

Category: Meat dishes
Bloodwort (blood sausage)

Ingredients

pig blood 3 liters
fresh lard 1 kg
calf liver 1 kg
dry buckwheat (cook salted) 340 g
cream 20% 200ml
salt 2st. l. with a little
pepper taste

Cooking method

  • Here's our family recipe, who else misses homemade taste?
  • Boil the liver, cut into small cubes - 0.7-0.8 cm.
  • Lard or cut into very small cubes (up to 0.5 cm), or it is better to pass through a meat grinder. I like the liver to come across, and lard is better than ground.
  • Boil buckwheat, cool.
  • Pass the blood through a meat grinder or beat until smooth with a blender.
  • Put everything in one container, add cream, salt and pepper. Mix thoroughly, preferably with a mixer, so that the ingredients are evenly distributed.
  • Then we either fill the prepared intestines, or bake them in greased forms. Pour in a thin layer, no more than 3-4 cm, the blood is hard to bake, and it is very important that there are no damp areas in the center. But it is also important not to overdry the sausage.
  • We bake until cooked at a temperature of 160-170C for 1.5-2 hours (depending on the size of the mold) or you can bake in a baking sleeve, 1 hour 40 minutes at 180C. We check the readiness in the center so that the layer springs like a biscuit, so that there is no dampness under the finger. so that the sausage does not burn, you can cover the last half hour with foil.
  • Let the finished blood bottle cool in the molds, then pack and store as usual in the refrigerator. before serving, either fry in lard in a frying pan, or heat it up in the microwave.
  • The finished sausage perfectly tolerates freezing, hermetically sealed in cellophane. defrost overnight in the refrigerator, then store as usual.
  • I usually buy 3 liters of blood, from 1.5 liters I make sausage, it turns out quite a lot, and I freeze the other 1.5 liters in a plastic bottle until next time.
  • Hope my recipe comes in handy

Note

You can treat this dish in different ways, but in our family the attitude is unanimous - we adore this sausage! When my grandmother was still living in the village, on New Year's Eve, they traditionally pricked a wild boar, and then the whole family enjoyed the abundance of homemade sausage and blood blood all the Christmas holidays. mmm, how delicious it is !!!

Since there is always a lot of fiddling with the guts for the filling, I just bake the blood pot in the tins.

SchuMakher


well, I flew to the market .......
rinishek
Lisss! it's so good that you posted the recipe - I adore this too, for some reason it tastes better to me even than homemade, we do it a little differently, without buckwheat, but the taste
Gaby
Girls, for the first time I hear about buying blood and where to ask at the bazaar?

Schumacher Duc you have a post
nut
Virgo, share your recipes, until I found blood when we lived in Ukraine, I was often treated to such a sausage, but no one really shared how to cook it, everyone got off with general phrases (blood, buckwheat - mix everything and that's it). I have guts, I can get blood too, and I'm waiting for a detailed description of how to cook the whole thing in the guts
SchuMakher
Gaby
Duc, you have to experiment on humans before you feed yourself .... And fasting for this is a very convenient time ..... proven over the years
nut
Gabi, blood can be bought at the bazaar, but only from local private traders, agree when they will slaughter the pig and come to pick it up Well, at least I will do that and I found the guts just like that
nut
I did not understand this on whom experiments I will go to the post
SchuMakher
And the intestines somehow need to be processed.?
rinishek
Nut, don't scare the people!
the intestines of the large intestine are taken for blood, they are much wider and denser than the intestines for homemade sausage
And the processing is simple - rinse (!!! very good), turn them out, rinse again
pour water and vinegar (as usual, so that there is no smell), my mother still makes a solution of potassium permanganate rather weakly strong (I don't know how to explain it better), in general, the color of the manganese solution is like a red beet, soaks the intestines in this solution for 6-8 hours , then rinses again and starts.
It turns out that the slippery side of the intestines is the outer part of the sausages. They are necessarily welded. I store the welded ones in the freezer. In general, I like welded or even fully cooked more than fried later. When you wanted - they took it out, defrost it and you can even bake it in a frying pan or in the oven
I don’t remember the recipe - to give it in grams and volumes. Everything is done by eye in the village
The composition is as follows:
blood - 2 l
greaves from bacon - capacity somewhere with a liter jar
lard with meat layer - 1-1.5 kg
milk - 0.5 l
salt ... well, it's difficult, about 1 -1.5 tbsp. l. (it must be remembered that the blood actually tastes salty. In general, I taste the sausage mass ... but where to go?)
semolina - 2-5 tbsp. l (depends on blood density)
fat and large blood clots, I pass the greaves through the largest grill of the meat grinder, you know this is on manual meat grinders - there is a grill for 4 holes

I mix all the other ingredients and then mix this whole mass well (for some reason it is better to do it by hand than with a spoon)
In general, stuffing the intestines is easy - without all sorts of devices, so you throw this mass with a spoon, and that's all. The main thing is to stir periodically so that more than one blood is poured into the sausage

Eeeh, I have no blood now, but somewhere in the area before Christmas it is quite possible I will do it - then I will post it with pictures
lenok2_zp
Ira, are you going to do in those guts that we got? I would also make blood drops, but I saw that they sell blood in bottles, or will they pour out a liter? And whose blood is needed?
Lisss's
rinishek, Ir, how good that you laid out the recipe! (y) I will definitely try your version!

only I don’t like to fiddle with guts, and the smell, and then they are torn in the most inappropriate place .. so sho I will be in uniform, the old fashioned way

and I order blood from my butcher, my aunt sells meat in the market, I always take it from her. I agree on what day I will bring it, and take it away. but they always carry 3 liters, they have such a container for blood ..
KavaShock
salt ... well, it's difficult, about 1 -1.5 tbsp. l. (it must be remembered that the blood actually tastes salty. In general, I taste the sausage mass ... but where to go?)
Hello! I am a beginner, I have not quite got used to it yet, but the traditional Christmas dish probably does not leave indifferent any citizen of Ukraine!
My family is also very fond of Bloodwort, and I often cook it. To this recipe, I also add one onion, finely chopped and fried with half lard, rub one or two onions on a fine grater, and add 2-3 raw eggs. And to find out if there is enough salt, I heat up the pan and fry a small pancake, try it and then determine if there is enough salt.
rinishek
Quote: lenok2_zp

Ira, and you are going to do in those guts that we got? I would also make blood drops, but I saw that they sell blood in bottles, or will they pour out a liter? And whose blood is needed?

nope, Lenochka, you can butt stuff into those small intestines
I buy separately for bloodstains, they are healthy, their width is about 5-6 cm to 9, they do not need to be cleaned, only washed
Come to me when everything grows together with blood and guts - together we will fill

Lisachka, but these intestines are thick and almost never break! ask your aunt and guts for blood, well, at least three or four, try. Yes, and they smell so strong, in vinegar, and after potassium permanganate - so in general ... you can eat raw

KavaShock, oh young fellow! and I forgot about the onion - for sure, my mother adds, though not fried, but raw - well, of course it tastes here. After all, some also add fried onions to the cutlet mass.Only we never added eggs, maybe in our family recipe instead of eggs - semolina? in principle, the same functions are performed
I was sitting, writing - and already salivating began to flow, as I imagine this sausage.
Many thanks for the tip on how to define salt! plus sign!

by the way, if the bacon is not with a slot (and this is usually not allowed on the bloodstream - after all, it can be salted!), then just a piece of meat. Here it gives such juiciness!

we also often buy a head - it just goes to a cowboy (what can I call it in Russian? saltison, in general, a stomach stuffed with meat), and we cut off our cheeks and fat for blood. It's good to put another belly on the bloodstream
melanie
I really love blood pot, my recipe is without buckwheat, although, as I understand it, this is a classic, I add a little semolina, milk powder and garlic is required lard through a large wire rack into a meat grinder, it's very tasty
rinishek
Quote: melanie

my recipe is without buckwheat, although, as I understand it, this is a classic, I add some semolina,

but it is not known where that classic is - with buckwheat or with semolina
Look, in the south of Ukraine they often do without buckwheat (this is actually a northern cereal, for our Kolmyk steppes (remember Pushkin's "friend of the Kolmyk steppes") is a delicacy) with semolina or no cereal at all, but the northern and western regions, where it is cooler, and buckwheat in bulk - with buckwheat

I'm wondering, but besides the Ukrainians, the southern Russian regions, the Belarusians, the Poles and the Germans with the Swedes (this is what I know) - who else is preparing this "bloody"?
himichka
Well, we definitely don't add any cereals - meat, bacon, liver - everything is boiled, chopped finely, crushed garlic is added - a half-liter jar for blood from one pig, ground pepper, a little broth in which the ingredients were cooked, and a mustache. I remember that they added lard skins, ground twice, to better grab.
rinishek
but in our country meat and lard are not boiled, but sometimes boiled by-products (such as the so-called "scythe" - pancreas, liver or lungs) are added to the blood, of course. And the skins are also often thrown boiled. Our family doesn't like protso skins in sausage, but this is definitely our southern recipe.
And buckwheat is boiled to the blood - a side dish
Mila007
Bloodlet is being prepared in Portugal
With or without rice, then adding small pieces of fatty meat with lard (a little at all). And many different spices are sprinkled (cumin, etc., etc.)
rinishek
Quote: Mila007

Bloodlet is being prepared in Portugal
With or without rice, then adding small pieces of fatty meat with lard (a little at all). And many different spices are sprinkled (cumin, etc., etc.)

oooh !!! brothers to taste !!!
we are all from one sandbox one test one blood
Mila007
And it turns out very tasty with rice too
Gaby
Since childhood, I have tried blood pot with rice, and not with northern cereal buckwheat, so are we Portuguese here?
rinishek
Quote: Gabi

Since childhood, I have tried blood pot with rice, and not with northern cereal buckwheat, so are we Portuguese here?

ahhhhaaa .....
in my opinion, what the hostess has on hand goes into the bloodstream - both semolina and buckwheat and rice (although I have never even heard of such a filler! Not that I tried)
Lisss's
here is the photo

today I baked blood, it turned out delicious ...

Bloodwort (blood sausage)

baked on a baking sheet in the baking sleeve, what you need. very juicy, baked, mmm ..

it has already been gutted, and still in a bag

Bloodwort (blood sausage) Bloodwort (blood sausage)

who is not friendly with guts - try it up the sleeve, I really like it
Lisss's
girls, well, it turned out so tasty, I have no strength .. I eat only her today all day

I changed the recipe on the first page a little there, it turned out tastier, juicier. and I also put 3 cloves of garlic, pass through the garlic press. tasty
Scarlett
Lisss's! Huge You Thank you for the recipe! I have been looking for something with a liver for a long time! The other day my father-in-law are going to kill a hog - I will ask for blood at least a liter and I will fix it like that (maybe I won't even fool with the guts - although I still have to clean them ...) By the way, for those who asked what blood to use - only pork blood! (although our aunts sell their blood in the market, so they (in the search for blood) used to take it from us at the local meat-packing plant - who can figure it out, which one, there was any, they practically did not use it, so they gave it for a song!) it is customary for us in Ukraine to prepare blood pots from pork blood. Maybe purely out of patriotism? Generally - excuse me, if not in the subject, according to church canons, there is NO BLOODIQUE! (But I eat)
Lisss's
Scarlett, and I eat deliciously to the point of insanity, only the liver needs beef, will the pork taste bitter?
SchuMakher
Quote: Lisss's

here is the photo

today I baked blood, it turned out delicious ...

Bloodwort (blood sausage)

oh, Sumlik, run quickly, here it seems to the cowbus, sho we are with you at Milka's if it's Easter
Sora.
What are you happy .. and getting blood from us is a feat like ... I've been shaking people in the market for a year now - and no way .. They brought intestines, but problems with blood (((And so I want ... all the time I remember grandmother's blood for the New Year. And the most delicious in them is fried skins)) On Saturday I will again go to the market to arrange terror)))))
Lisss's
Quote: ShuMakher

oh, Sumlik, run quickly, here it seems to the cowbus, sho we are with you at Milka's if it's Easter

yeah, it was! then in the photo is just that piece, sho recaptured you in a fair fight !!!

Bloodwort (blood sausage)
MariV
Tae-e-ex! In the blue ports - Etta Manyunya; in the red top - Gopher?, and in the middle - Liss?
Suslya
Yeah, that's right, we ate some blood and went for a walk.
Ludik, I still remember your tasty treat, how much I ate this bloodstream, but this is yours: girl_love: mmmmmmm ... that's something.
SchuMakher
Yeah ... it was biting ... Sumlik, shall we go again?
MariV
Go, go - and bring a kusmanchik!
Suslya
Ludik, I made it !! oh yummy yyya, I treated Tiny, so she licked the bowl straight to the shine
oh look what a beauty

Bloodwort (blood sausage)
Lisss's
Taaan, well yolki-palkii !!! golden paws! perfect sausage !!! send it by new mail zpt love waiting for your point forever
Caprice
Have poisoned the soul! I’m dying, I want home blood!
We don't sell blood
Lisss's
Irisha, come to visit, we will eat up from the belly ah, skusnaaaa

and sho, do not sell at all?
Caprice
Quote: Lisss's

Irisha, come to visit, we will eat up from the belly ah, skusnaaaa

and sho, do not sell at all?
Lyudochka, I would love to. And I missed Kiev (prehistoric homeland, after all!), And my friends from Kiev. Only now, I can’t come.

And blood is not sold in Israel at all. Not kosher, no matter how ... And in Russian non-kosher shops, the blood is not tasty, a typical store. When I lived in Kiev, I constantly made blood drops myself. True, she didn't add a liver. But I went there a lot of bacon and fried onions for greater sweetness.
Lisss's
yeah, the store bloodlet is not a tavos .. it's a pity .. well, suddenly it will work out - shout, bake bloodworms, we'll throw a feast

and with fried onions it should be interesting ... a lot of bacon is a must, the blood is dry, she loves fat
Caprice
Quote: Lisss's

yeah, the store bloodlet is not a tavos .. it's a pity .. well, suddenly it will work out - shout, bake bloodworms, we'll throw a feast like a mountain

and with fried onions it should be interesting ... a lot of bacon is a must, the blood is dry, she loves fat
If I’m going to Kiev (I hope it will happen, nevertheless), then I’ll make blood, I’ll take my soul away
There should be a lot of fried onions and lard. Fried onions give sweetness to the bloodworm.
Ukka
I saw the recipe and such nostalgia is straightforward ... How delicious it is, how I loved it! And homemade liverwort! And now there is no place to take it ... Eeeh ...

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