Bloodstain or blood sausage was invented back in ancient Greece. Meat in those days was considered an expensive product, and the blood of domestic animals was much cheaper. Therefore, such a product quickly became a favorite food among "commoners". However, such a sausage you can eat anyone, but we will tell you how to prepare a blood-bottle.
Prescription of blood
Ingredients:
- pork fat - 980 g;
- vinegar - 5 ml;
- blood of pork - 990 ml;
- onion - 755 g;
- fillet of pork - 405 g;
- buckwheat porridge - 900 g;
- vegetable oil - 205 ml;
- flour - 105 g;
- milk - 705 ml;
- spices ;
- natural gut.
Preparation
Gut carefully processed, removing fat and washing all the mucus. Then gently turn it inside out, rub it with salt and leave for 5-7 hours. Then rinse the bowel and soak for a day in cold water, adding a little vinegar. Then rinse again and proceed to the preparation of the filling. To do this, buckwheat rump, pour water and boil until cooked. Meat is processed and chopped into pieces. Half of the fat is crushed with a knife, and the second is twisted through a meat grinder. Next, meat with fat is added to taste and fried in vegetable oil until golden, covering the lid for about 25 minutes. We clean onions, shred small cubes and brown them separately until golden. We pass the blood through the sieve and, if it thickens, whisk in a blender. Now mix in a deep bowl meat, spices, lard, buckwheat porridge, onion roast, pour in milk, blood and pour in the flour. Put the gut on the funnel and fill it tightly with the filling. After that, we tie the workpiece from both sides, pierce it in several places with a needle and lower it for 5-7 minutes into boiling water. Then we send a krovjanku with buckwheat, cooked at home, in a preheated oven and record 25 minutes. Then sausage cool, cool and cut into slices.
Recipe for homemade blood
Ingredients:
- fresh pork blood - 2 liters;
- cream 33% - 490 ml;
- pork fat - 305 g;
- garlic - 35 g;
- spice;
- acetic solution;
- small intestine.
Preparation
Hot blood is poured and quickly mixed with a wooden spoon. Next, cook it with a small boil in water for 30 minutes, and then throw it back on the sieve.
Salo, peeled garlic and boiled blood is twisted several times through a meat grinder, throw spices, pour in the cream and mix well.
Thin intestines are cut into pieces of the necessary length, washed, turned inside out, gently rubbed with salt and poured with vinegar solution. After 6 hours again, they are washed from the mucus and fill the workpieces with minced meat. After this, we tie the sausage krovyanku from two sides, make a few punctures and lower it for 15 minutes into boiling water. We cover the tray with oil, lay out the sausage product, cover it with oil and bake for 25 minutes in a preheated oven.