How long to bake blood sausage in the oven. Dishes from blood. A selection of recipes

Cooking black pudding at home is scary only for the first time. The main thing is to tune in and find necessary products. If you can get fresh pig blood, intestines or casings for sausages, then proceed with confidence to cook delicious dish. Such a result of your efforts will be more than appreciated by both home and guests.

Recipe number 1. Blood sausage with cream

They make blood sausage with the addition of liver (liver, lung, kidneys, heart), various cereals (buckwheat, pearl barley, millet, rice, semolina), onions, eggs and even apples. In our step by step recipe with a photo, we suggest trying blood with cream. Its taste is very juicy and tender.

Taste Info Second: by-products

Ingredients

• Fresh blood - 2 liters;
• Cream with a fat content of at least 33% - 0.5 liters;
• Salo - 300 g;
• Garlic (peeled cloves) - 0.5 cups;
• Salt - 1 tbsp. with a slide;
• Ground pepper - 1 tsp;
• Intestines thin cleaned - 3 m.

How to cook black pudding at home

Fresh hot blood is slightly salted and vigorously stirred with a wooden spoon, collecting fibrin, which enhances blood clotting.
Next, the blood is boiled in water at a slight boil for 40-60 minutes, stirring regularly, then it is thrown back onto a sieve (to make the water glass).
Twisted lard, boiled blood and peeled garlic in a meat grinder.
Cream, salt, pepper are added to the mixture and everything is mixed well.


Cut the intestines into pieces of the desired length (no more than 1 meter).
The intestines are thoroughly washed, then they are turned inside out and gently (so as not to tear) are rubbed with salt.
After 6-7 hours, the intestines are washed from mucus, soaked for a day in acetic solution and washed again. If the smell remains, repeat the procedure.
They check the intestines for integrity by collecting a little water in them and moving it along the entire length.
Tie the lower end of the intestine with a strong thread.
Fill the intestine with minced meat using a meat grinder (removing the knife and grate) with a special nozzle or manually by putting the end of the intestine on the cut neck plastic bottle. The intestines should not be filled tightly - they may burst during cooking.
Having filled the intestine, it is tied up and the minced meat is evenly distributed along the entire length.


Prepared sausages are pierced through 10-15 cm along the entire length with a toothpick so that air comes out, carefully lower several rings into a pot of boiling water and cook over low heat for 20 minutes (with a strong boil, the intestines may burst).
Then the rings are carefully removed from the pan, cooled (better cold water) and let it dry a bit.


Boiled sausages are poured with lard and baked in the oven for about 30 minutes at average temperature.
The readiness of the product is determined by piercing the shell with a toothpick or fork. If the juice flowing out is clear (without blood), then the sausage is ready.
A crispy beautiful appetizing crust should form on the sausage.

Recipe number 2. Blood sausage with semolina

The originality of this cooking method lies in the fact that semolina is added to the minced meat (not ready-made porridge, but cereals).

Ingredients:

• Fresh blood - 3 l;
• Semolina - 2 cups;
• Fat (without skin) - 1.5 kg;
• Salt, pepper, garlic - to taste;

Home cooking:

Fat is boiled and twisted in a meat grinder, simultaneously with blood.
Add to the mixture semolina, salt, pepper, garlic and leave to swell (about an hour).
The intestines are filled with the mixture, both ends are tied, several punctures are made in the shell and boiled in boiling water over low heat for about 20 minutes. Then the sausages are fried in a pan or baked in the oven.

Recipe number 3. Ukrainian homemade blood sausage

The real Ukrainian blood sausage is the one that is cooked with liver and buckwheat!

Ingredients:

• Pork blood - 1 l;
• Milk - 1 glass;
• Buckwheat (already boiled, crumbly) - 2 cups;
• Liver (liver, lung, kidneys, heart) - 500 g;
• Salo (without skin) - 250 g;
• Onion - 1 piece;
• Seasonings and salt - to taste;
• Intestines (already cleaned and prepared).

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Preparation of Ukrainian blood:
The fat is twisted in a meat grinder with a large grill and fried in a pan for 10-15 minutes.
Onions are also chopped in a meat grinder, added to the fat and fried for 5 minutes. Everything is cooled to room temperature.
The liver is cut into small cubes or passed through a meat grinder.
Beat the blood with a blender until smooth.
Liver, lard with onions, blood, buckwheat, milk, salt and seasonings are mixed.
The intestines are filled with minced meat, the sausages are tied with a ring and boiled, and then fried or baked.

Home check of the suitability of blood for consumption:

1. It is well shaken and filtered through a sieve;
2. Then some blood is poured into the palm;
3. Make small movements with the palm of your hand;
4. If at the same time the blood spreads easily and evenly stains the palm, it is suitable for use.

• It is better to use bovine blood - pork and veal do not harden well during cooking.
• Fresh blood with a small amount of salt added (tightly sealed) is stored in the refrigerator for 3 days.
• Frozen blood can be used to make homemade blood. It is stored in a glass jar for a year in the freezer. To thaw, the blood is left at room temperature or placed in a pot of warm water.
• For home cooking blood sausage dried pig blood (food albumin) is also used, which is diluted simply with water in a ratio of 1: 2.5 immediately before being added to minced meat. It is stored for 2 years in a dry place at room temperature.
• Intestines sprinkled with salt are stored in a glass jar in the freezer for a whole year, then they lose their elasticity.
• The finished semi-finished product (boiled sausages) is taken out of the pan, carefully lubricated vegetable oil from all sides (so that the shell does not dry out and as protection against bacteria) - in this form, the sausage is stored in the refrigerator for 2-3 days.
• For longer storage, the sausage is cut in several places (to break off as needed) and stored in the freezer. Defrost the sausages slowly (overnight in the refrigerator) or in the microwave on defrost mode.
• Sausages are recommended to be served with bread and garlic sauce; Ukrainians like to eat them with grated white horseradish.

Put the barley soaked in the pan on the fire. Chop the onion and add to the barley. Add salt, pepper, lard. Boil for 50 minutes, cool slightly. Add strained blood, spices to barley and stir. Rinse the intestines inside and out. Soak the intestines in salt water for half an hour. Stuff the intestines with minced meat. Tie up the sausages. Boil 10 minutes. Hang, cool and remove the threads. Fry blood on a frying pan or grill for 5-7 minutes. Total cooking will take 3 hours.

How to cook blood sausage

Products for 15 sausages 15 cm
Beef or pork blood - 0.5 liters
Pork intestines - 1.8 meters
Barley - 1 glass
Salo - 200 grams
Onion - 1 large head
Salt - 1 tablespoon
Black ground pepper - 1 teaspoon
Oregano - 1 teaspoon
Marjoram - 1 tablespoon
Water - 5 glasses

How to cook blood sausage
1. Rinse barley until clear water, pour running water and leave for 3 hours.
2. Pour barley with 3 cups of water.
3. Put the pan with barley on the fire.
4. While the water is boiling, peel and finely chop the onion.
5. After boiling water, add the onion to the barley, mix. 6. Add salt, pepper, chopped lard.
7. Boil barley porridge 50 minutes, cool slightly.
8. Add pre-strained beef blood, black pepper, oregano and marjoram to barley - mix well.
9. Rinse the pork intestines from the outside, turn out, clean and rinse thoroughly from the inside.
10. Pour 2 cups of water into a bowl, salt and mix.
11. Put the intestines into the water and leave for half an hour.
12. Drain the water from the intestines, stuff them through the funnel with minced meat, not very tightly.
13. Bandage the sausages with threads and prick with a needle in 5-10 places.
14. Fill the blood sausage with water so that it completely covers the sausages.
15. Boil sausages after boiling for 10 minutes.
16. Cool the sausages in limbo and remove the threads.
17. Before serving, fry blood in a skillet or on the grill for 5-7 minutes.

Fkusnofakty

When adding salt to the sausage, you need to be careful, because. the blood itself has a salty taste.

Barley in a blood drop recipe can be replaced with the same amount of buckwheat, semolina or rice. In Estonia, as a rule, they cook blood with barley, in Ukraine - with buckwheat.

The pork intestines in the blood sausage recipe can be replaced with beef intestines.

For softness, you can add a little milk to the minced sausage (100 milliliters of milk per 1 kilogram of blood).

Intestines are quite difficult to find in stores, they are usually ordered in advance in butcher shops.

In part, you can replace the blood with chopped offal (in this case, boil the blood for 1 hour).

The readiness of blood sausage is determined by punctures - if the juice that stands out from the sausage is transparent, then the sausage is ready.

The shelf life of blood sausage is 2-3 days in the refrigerator.

Put the barley soaked in the pan on the fire. Chop the onion and add to the barley. Add salt, pepper, lard. Boil for 50 minutes, cool slightly. Add strained blood, spices to barley and stir. Rinse the intestines inside and out. Soak the intestines in salt water for half an hour. Stuff the intestines with minced meat. Tie up the sausages. Boil 10 minutes. Hang, cool and remove the threads. Fry blood on a frying pan or grill for 5-7 minutes. Total cooking will take 3 hours.

How to cook blood sausage

Products for 15 sausages 15 cm
Beef or pork blood - 0.5 liters
Pork intestines - 1.8 meters
Barley - 1 glass
Salo - 200 grams
Onion - 1 large head
Salt - 1 tablespoon
Black ground pepper - 1 teaspoon
Oregano - 1 teaspoon
Marjoram - 1 tablespoon
Water - 5 glasses

How to cook blood sausage
1. Rinse barley until clear water, pour running water and leave for 3 hours.
2. Pour barley with 3 cups of water.
3. Put the pan with barley on the fire.
4. While the water is boiling, peel and finely chop the onion.
5. After boiling water, add the onion to the barley, mix. 6. Add salt, pepper, chopped lard.
7. Boil barley porridge for 50 minutes, cool slightly.
8. Add pre-strained beef blood, black pepper, oregano and marjoram to barley - mix well.
9. Rinse the pork intestines from the outside, turn out, clean and rinse thoroughly from the inside.
10. Pour 2 cups of water into a bowl, salt and mix.
11. Put the intestines into the water and leave for half an hour.
12. Drain the water from the intestines, stuff them through the funnel with minced meat, not very tightly.
13. Bandage the sausages with threads and prick with a needle in 5-10 places.
14. Fill the blood sausage with water so that it completely covers the sausages.
15. Boil sausages after boiling for 10 minutes.
16. Cool the sausages in limbo and remove the threads.
17. Before serving, fry blood in a skillet or on the grill for 5-7 minutes.

Fkusnofakty

When adding salt to the sausage, you need to be careful, because. the blood itself has a salty taste.

Barley in a blood drop recipe can be replaced with the same amount of buckwheat, semolina or rice. In Estonia, as a rule, they cook blood with barley, in Ukraine - with buckwheat.

The pork intestines in the blood sausage recipe can be replaced with beef intestines.

For softness, you can add a little milk to the minced sausage (100 milliliters of milk per 1 kilogram of blood).

Intestines are quite difficult to find in stores, they are usually ordered in advance in butcher shops.

In part, you can replace the blood with chopped offal (in this case, boil the blood for 1 hour).

The readiness of blood sausage is determined by punctures - if the juice that stands out from the sausage is transparent, then the sausage is ready.

The shelf life of blood sausage is 2-3 days in the refrigerator.

To be honest, I hesitated for a long time before publishing this recipe for homemade black pudding. The fact is that this dish is rather controversial: it has both ardent fans and those who categorically do not perceive black pudding with buckwheat. I am one of the first - in my family this is perhaps one of the most favorite dishes. I remember well how my grandmother in the village cooked blood, how delicious, beautiful it turned out ...

That is why I decided to still tell you how to cook black pudding - if you are my like-minded person in this matter, then it will be interesting for you, if not - just scroll through the page, I think you will find many others on the site interesting recipes. As I already said, our grandmother used to cook black pudding - she baked it in the oven. But in modern apartments (and houses) there are no longer ovens, so I adapted the recipe for the oven.

And with it, you can easily cook your own real black pudding at home with buckwheat. Another difficulty that I encountered was the ingredients. If everything is clear with meat, lard and buckwheat, then with pig blood everything is not so simple. To get it for making black pudding at home, you will have to go not to the supermarket, but to the market, to the meat pavilion. And there already ask the butchers - for sure one of them will sell you the required amount of pig blood. The same goes for the guts for bloodshed - you will most likely find them on the market.

Ingredients:

• 1.5 liters of pig blood;
• 0.5 kg of fresh lard;
• 400 g of pork pulp;
• 240 g of buckwheat;
• 1 teaspoon black ground pepper;
• 1.5 - 2 teaspoons of salt;
• 1 teaspoon bay leaf powder (optional)
• For the indicated amount of ingredients, 2 intestines with a diameter of 7-10 cm are required.

Blood sausage at home: recipe with photo

We cook friable buckwheat porridge. To do this, pour washed buckwheat into 0.5 liters of boiling, slightly salted water. Bring to a boil, remove the foam. Cook on the smallest fire for 12-15 minutes, without stirring and without opening the lid. By the end of cooking, all the water should be absorbed into the cereal. We wrap the pan with porridge in a blanket and leave it for 1 hour. Buckwheat porridge should be cold during the filling of sausages, so it is convenient to cook it the day before.

Meat and lard for blood sausages must always be fresh - sausages from frozen products will not turn out so tender and fragrant. Cut the washed and dried meat into small cubes - up to 0.5 cm.

Finely chop the pork flesh too.

And the rest is passed through a meat grinder with a large grate.

Fry the lard passed through a meat grinder to lard, but not to the end - the cracklings should remain soft.

Sliced ​​lard also fry for 1-2 minutes.

Then add the chopped meat to it and fry the meat with bacon over low heat for 20-25 minutes. At the end we add a little.

Pig's blood is filtered through a colander or sieve. The remaining clots are passed through a meat grinder or grind with a blender.

Cool the fried meat and lard (in contact with hot blood can coagulate) to a warm state and mix with buckwheat porridge. Add spices: ground black pepper and Bay leaf in powder. We mix the mass, taste for salt and finally bring to taste.

Pour blood into a wide saucepan or bowl, add buckwheat porridge with meat and mix.

The next process is the filling of the intestines. The main requirement for the intestines is that they must be well cleaned, odorless. And, of course, a larger diameter than for ordinary sausages.

We tightly tie one end of the intestine with threads. We fill the shell with blood mass, constantly stirring it, otherwise the buckwheat will settle to the bottom and the sausage will turn out to be heterogeneous.

Do not fill the sausages tightly, otherwise they may burst during baking. In addition, for the same purpose, we leave 3-4 cm of the intestine not filled at all. We tightly tie the second end, releasing excess air. Lubricate the parchment with vegetable oil and put on a baking sheet; carefully transfer the sausage to it. We spread 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 black pudding in the oven and bake for 15 minutes.

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, spices give a special taste: salt, pepper, nutmeg, carnation.

How blood sausages are stuffed

Intestines (chereva) are used to fill home-made black pudding. They can be thin and thick. Artificial casings are generally not used for this product. 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 simply boil the sausages and put them in the refrigerator, and before use, get the right amount and cook further.

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. Then they can be fried until golden brown or baked 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. We put a bowl of blood in a 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. Cut the lard into 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, buckwheat porridge, cream to the minced meat. 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 do not throw away the mushroom broth, 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 in half a glass of 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, pork peritoneum is added to the minced meat, 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 combine blood, boiled rice, onion fried with bacon and egg mixture. You can also put some fresh garlic in the minced meat. 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

It is not necessary to use fresh blood to make homemade sausage. 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.

So that the shells of the finished sausages do not dry out, after boiling, the surface is rubbed with 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.