Fried blood with buckwheat recipe. Homemade black pudding with buckwheat - a recipe for how to make black pudding

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 medium 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 glass jar for a year in the freezer. For thawing, 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 more long-term storage the sausage is cut in several places (to break off as needed) and stored in the freezer. Defrost sausages slowly (overnight in the refrigerator) or in microwave oven in defrost mode.
• Sausages are recommended to be served with bread and garlic sauce; Ukrainians like to eat them with grated white horseradish.

Many mistakenly believe that blood sausage- this is a traditional dish Ukrainian, Russian and Belarusian cuisine, although in reality this is far from the case. The first mention of it was found in ancient manuscripts of Athens. If we believe the data that have survived to this day, then the Athenian cook Aftenei was the first to come up with the idea of ​​​​cooking bloody stew. Spartans, hardened in battles, her excellent the taste fell to your liking. Somewhat later, cereals began to be introduced into the blood and the intestines were filled with it, followed by boiling and frying them.

So the first blood drop was born, without which not a single noble banquet of that time could do in the future. Black pudding is still popular today. In France, blood is popular today called Budin nur, which is prepared from a mixture of blood and apples. AT Korean cuisine blood sausage with rice and a large set of various spices is called sundae.

In Estonia, for example, without blood, where from time immemorial it has been cooked at home, we simply cannot imagine a Christmas table. The cooking technology and the composition of the ingredients of this dish are significantly different. different recipes. The most common recipe blood drops with buckwheat and rice. The cereals included in its composition not only make it more tasty and nutritious, but also act as a thickener.

More rarely, it is cooked with millet, grated fresh potatoes, wheat groats, vermicelli and pasta. Today on the market you can buy any homemade blood sausage, but it is best, of course, to cook it at home. How to cook blood with buckwheat, we will now consider.

Ingredients:

• To pork intestines - 2 long large intestines,
• Buckwheat - 2 cups,
• Onions - 2 pcs.,
• Salo - 200 gr.,
• Blood - 2 liters,
• Salt - 1 tbsp. a spoon,
• Spices: paprika, black ground pepper and bay leaf, coriander, nutmeg.
• Sunflower oil for greasing the mold.

Krovyanka with buckwheat - recipe

So lard cut off the skins, then cut it into small cubes or pass through a meat grinder. Boil buckwheat until half cooked. Strain the blood through a sieve. Thus, you will get rid of large clots. Peel onions and pass through a meat grinder. Place in a deep bowl or saucepan buckwheat porridge, add to it ground or chopped lard. Pour in the blood. Pour spices and salt, add onion puree.

Mix the black pudding mixture thoroughly. If desired, finely chopped garlic can also be added to it, but. Surely, not everyone likes his presence in the blood, so adding it is not necessary. So, minced blood is ready. Intestines for its preparation can be used both thin and thick. Traditional homemade black pudding is always prepared on the basis of large intestines.

In any case, the intestines must be very scrupulously cleaned and rinsed to avoid a peculiar smell. Even purchased cleaned intestines should be soaked for at least half an hour in a solution of water and lemon juice. After the minced meat and intestines are cooked, you can proceed to the third stage - stuffing.

Tie tightly with a thread one end of the intestine. Stuff the sausage with a tablespoon. Tie the second end tightly with a thread. Put the drop on a baking sheet greased with sunflower oil. Place in an oven heated to a temperature of 190 C. After 15 minutes, after the sausage has been placed in the oven, pierce it with a needle over the entire area after 1-2 cm. With this procedure, excess air will come out and the sausage will not burst during baking. Bake the sausage for 40-45 minutes.

Serving blood with buckwheat hot. Like other types of homemade sausages, they use it with hot spices-, mustard or adjika. The cooled sausage is cut into pieces and fried in a pan in sunflower oil. Please also note that the duration of storage homemade sausage is no more than 5 days in cold conditions. Enjoy your meal. For lovers of homemade sausages, I also recommend cooking

“Drovyanka is one of the few dishes that has withstood the centuries-old pressure of religious prohibitions and won in an unequal struggle.

It is known that there was a biblical ban on eating the blood of slaughtered animals. However, the ban on the use of blood in Ukraine was ignored and the traditional national nutritional and healthy dish- a blood drop has come down to our days.
It is unlikely that we, if we undertake to describe Ukrainian cuisine we can do without Ukrainian blood. This dish took pride of place along with Ukrainian borscht, homemade sausage and dumplings.
In Ukraine, almost everywhere they prepare homemade blood. In any bazaar, it is on a par with lard a bestseller. Ukrainian blood drop, like borscht, has various recipes.
Today I will show you one of them.


A necessary and sufficient condition for a good blood flow is clean intestines and fresh blood. The cleanliness of the intestines must be approached with special care. Krovyanka, unlike Ukrainian homemade sausage, requires large intestines, thin ones are not quite suitable for it. First you need to very carefully rinse and clean the colon, three times and running water. Another very important nuance that removes an unpleasant odor is to turn the intestine out and cut off all the fat deposits on the inside. After that, soak the intestines in an acetic-water solution (not very steep), at least until they are filled with stuffing, and preferably at night. They must be odorless.
We will need:
Pig blood fresh - 1.5 liters
Pork cheeks - 1 kg
Salo - 200 gr.
Milk - 600 ml.
Onion - 3 pcs.
Buckwheat - 400 gr.
Garlic - 1 head
Salt - 3 tbsp
Ground black pepper - 1 tablespoon


We free the cheeks from the skin. I must say that some recipes use pork skin. It is first boiled, then passed through a meat grinder. I didn't use it in this recipe.
Salo, cheeks, onion cut into small cubes. In the beginning comes the fat. After five minutes, add meat, onions. Fry but do not dry.


Let's steam buckwheat porridge. Measure out 800 ml of water, add it to the buckwheat. Preheat the oven to 220 degrees. Place the pan with the lid closed in the oven. Turn off the oven and leave the pot in there for 20 minutes. Then take out the pot and let it cool in the cold.
Let's take the blood. If there are clots in the blood, then rub them through a sieve or pass through a meat grinder or use an immersion blender. Add milk, porridge, meat and lard to the blood, squeeze garlic, salt, pepper. Try for salt. Minced meat should be slightly salted.


If you have a suitable watering can with a wide neck, then you can use it, if not, then take a nozzle from a plastic bottle. Fill the intestines with minced meat two-thirds and tie the end with a rope.


Spread the filled intestines on a baking sheet, cover the bottom of which with water and spread a couple of laurel leaves. Place in the oven at 140 degrees, then raise the temperature to 180 at intervals of 10 minutes. Bake at 180 degrees for another half hour.
You can also boil the sausage. Better in a temperature of not more than 85 degrees and not less than an hour.
The third way is combined. The sausage is boiled for 15 minutes, then placed in the oven for baking. Then the blood of the Yankee cools.


Then use as your heart desires.
Let me bless you!

Krovyanka is an ancient dish that is several thousand years old. Different nationalities prepare it in their own way. To cook black pudding with buckwheat at home, you need fresh blood. It can be found in meat markets.

Products:

• 300 g of lard;
• a liter of blood;
• 2.5 meters of intestine;
• 1 egg;
• 300 g of finished buckwheat;
• 120 ml of milk;
• 2 cloves of garlic;
• pepper, salt and seasonings.

Traditional homemade sausage recipe:

1. Rinse and turn out the intestines, cut into 30 cm pieces. Remove the excess skin and soak for a couple of hours in salt water.
2. Cook buckwheat so that it is crumbly. It doesn't have to be completely finished.
3. Grind lard in any way and combine with prepared cereals. Pour in blood and stir.
4. Finely chop the garlic or pass through a garlic maker or grater. Add it to the mixture, salt and pepper, toss in the spices.
5. Pour milk, beat in the egg and mix thoroughly. Tie the intestines on one side and fill with minced meat, tie again.
6. Place the sausage in a bowl warm water and bring to a boil. Pierce each sausage several times and cook for another 10 minutes over low heat.
7. Lay them on a baking sheet and pour over the melted fat from the fat. Bake for at least 20 minutes at 200 C.

How to cook without a gut

Components:

• one and a half liters of pig blood;
• 0.5 l of milk;
• 0.2 kg of buckwheat;
• half a kilo of fat and liver of a calf;
• 100 ml 20% cream;
• 2 tablespoons of salt;
• a teaspoon of pepper.

How to cook blood sausage without intestines:

1. Boil the liver and cut into small cubes. Buckwheat boil in slightly salted water until cooked, cool.
2. Salo send to the meat grinder. Blood with clots is also sent to a meat grinder or blender.
3. Put lard, buckwheat, liver into a large container, pour in blood and mix.
4. Add cream, pepper and salt. Beat with a mixer until even.
5. Pour the composition into molds with a layer of no more than three centimeters. Too thick minced meat will not be baked and will be raw inside.
6. Set the oven to C and cook the sausage from one and a half to two hours. When using a sleeve, 1 hour 40 minutes with a temperature of 180 C is sufficient.

Cooking in Ukrainian

Ingredients:

• pig blood - 1 liter;
• milk - 1 glass;
• buckwheat - 200 g;
• liver, heart, kidneys, lungs - 150 g each;
• lard - 200 g;
• onion - 1 piece;
• intestines up to 30 cm in length;
• salt and spices.

Recipe for Ukrainian blood sausage with buckwheat at home:

1. Soak the intestines for several hours in a weak vinegar solution. Boil buckwheat as for ordinary porridge.
2. Remove the fat from the skin and send it to a meat grinder with a large grate. Fry for at least 10 minutes.
3. Pass the onion through a meat grinder and add to the fat, turn off the stove after 7 minutes.
4. Finely chop the insides or also pass through a meat grinder. Process the blood in a blender.
5. In a large bowl, mix everything except the intestines. They need to be well tied on one side.
6. Using a spoon, fill the intestines with minced meat. This should not be done tightly so that they do not burst when frying. Rinse cooked sausages in cold water.
7. Turn on the oven at 200 C and leave for 5 minutes. Then pierce with a needle in one place so that the sausage does not burst, and cook for half an hour.

Important: when mixing the ingredients, their temperature should not be higher than room temperature so that the blood does not clot.

Homemade black pudding with buckwheat 3 liters

What to make:

• 3 liters of bovine blood;
• one and a half kg of lard;
• half a kilo of buckwheat;
• 500 ml of milk;
• 4 chicken eggs;
• natural intestines;
• granulated garlic;
• pepper and salt;
• vegetable oil.

Homemade sausage from 3 liters of blood:

1. Heat up a large, very deep skillet with oil. Chop the lard into small pieces and throw in the fry. Cook until it changes color.
2. Boil buckwheat until tender and add to bacon. Mix and fry for a couple of minutes.
3. Pour the blood into the contents of the pan and stir well. In a separate bowl, froth the eggs, pour in the milk and beat. Also send to the pan.
4. Stir until even, season with salt and pepper. Throw garlic.
5. Soak the intestines in water and wash off the salt. Tie with sausage twine on one side.
6. Set a funnel on the open side of the intestine and pour the contents of the pan there. When full, tie the twine on this side.
7. Pour the finished sausage with cold water in a saucepan and put on high heat. After boiling, reduce it to a minimum and cook for another 10 minutes.
8. Preheat the oven to 200 C and bake for 15 minutes until the skin is browned.

Calorie content of the presented recipes

On average, black pudding contains 379 calories.

Calorie content of each ingredient from all previous recipes (per 100 g of raw product):

• fat 797;
• blood 216;
• milk 45;
• intestines 602;
• buckwheat 330;
• egg 157;
• calf liver 124;
• cream 207;
• bow 40;
• heart 101;
• lungs 85;
• kidneys 92;
• black ground pepper 255;
• salt 0.

Tips for cooking, eating and storing

• all components must be as fresh as possible;
• usually pig or bovine blood is used;
• the intestines are soaked in salt water, so you need to rinse them before use;
• always pierce the sausages with a needle before baking, so as not to burst.

How to store blood sausage:

• in the refrigerator from 0 to 8 degrees;
• no more than a day, but preferably half;
• Be sure to pack.

Tip: you can store blood drops in fat rendered from lard. It is necessary to fill them with sausage and send it to a cold place, so it will last even longer.

• after readiness to cool before serving;
• combined with any cereal, vegetables, bread - you can make sandwiches.
• sausage, which has lain for several hours in the refrigerator, is heated in the microwave or fried in lard in a pan.

Blood sausage is a tasty and nutritious product. Contains many vitamins and other nutrients. Useful for anemia, can replace iron-containing drugs.

It is not difficult to prepare an appetizing black pudding with buckwheat at home. The main thing here is the right recipe and fresh ingredients. This dish belongs to the traditional home kitchen and takes pride of place next to others on the Christmas or holiday table.

Cooking principles

The key element of the dish is fresh blood, which is used to make sausage stuffing. The liquid is collected after the slaughter of the piglet so that the taste is not lost. The consistency of the blood is low due to the fact that during cooking it thickens and begins to coagulate. And also buckwheat, various spices are added to minced meat to enhance the taste of the product.

The obligatory components of the sausage are:

• Fresh finely chopped lard.
• Meat.
• Leaver.
• Onion and garlic.

The fat content of the sausage depends on these ingredients, so it can be diluted with the addition of cereals. Some housewives are experimenting with millet and barley porridge, but the option with the addition of buckwheat is considered a classic. It gives the product graininess and desired firmness, you can feel the taste of meat and enjoy the aroma of added spices.

Adding nutmeg and cloves to the dish allows you to get spicy and tasty food. The piquancy is regulated by paprika or allspice. In cooking, there are more than twenty recipes for preparing this dish.

Homemade blood with buckwheat

The recipe is clear, but requires division of work into stages. Prepare first necessary ingredients, then rinse the intestines under running water and turn them inside out. To work faster, do it under running water. Then cut into blanks of 25-30 cm in length, peel off the remnants of the skin. A thin film should remain. To get rid of the specific taste, chefs advise soaking the workpiece in salted water for 2-3 hours. This will soften the intestines and remove the bitterness.

The second stage includes the preparation of minced meat. To do this, boil buckwheat in salted water so that it is hard and crumbly. Cut the lard into medium or small cubes (depending on personal preferences) and add to the buckwheat, pour the mixture with blood (after passing it through a small satiation so that there are no clots). Add spices to taste and a clove of garlic crushed in a press. To mix everything.

If you want the sausages to be light, you can add milk and semolina, this will dilute the consistency and give the product a light tone.

When the stuffing is ready, you can stuff sausages. Do this gradually so that the film does not tear and do not stuff the mixture thickly. The main thing is that the shape is preserved, if the sausage is made dense, then it may not be fried inside.

Then rewind the products with a rope and put the sausages in a pot of water, cook for no more than 20 minutes. Remove and bake in the oven for half an hour at a temperature of 180 degrees. This will be enough for the sausage to acquire a golden crisp.

beautiful addition to home blood there will be black bread, mustard or spicy spices with tomato sauce.

The cooking steps are simple, a novice cook can handle the work. The main thing is to carry out all the steps step by step, clearly following the instructions for implementation.

Recipe with liver

For cooking, only blood is not enough to make the sausage tasty and satisfying, you need to add lard and liver: lungs, kidneys, liver and other parts.

For homemade blood sausage you will need:

First you need to remove the skin from the fat, cut it into small cubes and pass through a meat grinder with a medium grid. Fry the resulting mass in a frying pan over low heat so that whole cubes remain, no larger than a pea.

Add finely diced onion, fry well. Cool the resulting mixture. Then rinse the liver, crumble into medium squares and remove the veins and remaining fat. Grind everything in a meat grinder.

Beat the blood with a blender so that the consistency is homogeneous and without lumps, add the fried lard, onion, liver. Pour a glass of milk and spices into the minced meat. It is advisable to add more salt, as the liver absorbs spices, and if there are not enough of them, then the dish may taste bitter.

You need to start the sausages gradually and observe the density of the stuffing. This type of minced meat will be thick, so it is important to ensure that no lumps form and no air bubbles get in. This can cause sausages to burst and lose their shape.

After the filling, every 12–15 centimeters, you need to carefully pierce the film with a needle so that excess juice and fat come out. The sausage prepared in this way will be dry and fragrant.

Cook the dish until fully cooked for about half an hour, then bake in the oven or in a pan to get a golden crust. During roasting, you can add nutmeg or spices to make the dish not only tasty and juicy, but also fragrant.

meat sausage

This is one of old recipes preparation of a blood drop, which was used by the ancestors. Except palatability the product also has a supply of protein, trace elements and vitamins for the vigorous functioning of the muscles. Therefore, for athletes and people who lead an active lifestyle, such food will be most welcome.

For the recipe you need:

Boil pork, lungs and skin, pass through a meat grinder to obtain homogeneous mass. Boiled porridge should be poured with blood and mixed so that the buckwheat is soaked and juicy. Add finely chopped and pre-fried onions, spices and spices to the minced meat and pour everything with broth. Mix and leave in the refrigerator for several hours. This is necessary so that the meat fibers and buckwheat are saturated with blood and softened.

Fill the prepared intestines with minced meat, cook for half an hour over medium heat, bake until cooked in the oven.

Then rinse the boiled blood in cold water and let cool. Blood sausage prepared in this way will not leave anyone indifferent, it can be cooked both with lungs and skin, and with ordinary meat.

Checking blood freshness

Blood is the main ingredient in this dish. Ideally, blood is prepared on the meat of a pig that has just been slaughtered. But home tricks allow you to save the quality and taste of blood for a long period. You can check how well the blood has been preserved and whether it should be used to prepare a blood drop at home with buckwheat.

Culinary Secrets

The cost of dried blood is low, one bag can be enough to make several servings of homemade sausages.

In order for the intestines not to lose their elasticity during storage, you can sprinkle with salt (tight enough so that it covers the entire surface of the film) and send it to the freezer. The shelf life there increases to several months.

As for ready-made sausages, they can be stored in the refrigerator for no more than 2 days. After finished sausage cooled, it needs to be cut in several places so that it is convenient to break off into pieces, grease with vegetable oil so that the crust does not dry out and put in the refrigerator or freezer.

Sausages are served with various garnishes, but sliced ​​wholemeal bread is considered the standard decoration for blood soup, grated horseradish or mustard watering and herbs.

I didn’t think there were so many recipes on the Internet on how to cook black pudding at home. I lost my grandmother's recipe, and it seemed that I could not find anything like it.

In fact, there are plenty of options. Here I chose a recipe with buckwheat and I will experiment. I hope everything works out.

I tried the recipes from the article more than once, instead of buckwheat I gave pearl barley. It turned out tougher than with the original version, but the taste is almost indistinguishable. I do blood test regularly on the basis of dry blood, and it always turns out delicious.

I didn’t even think that blood can be stored in a freezer, and that after that it will not lose its quality and the ability to clot normally.

I don't like doing things out of blood. The recipe itself based on this is confusing. But I tried it several times in a restaurant and liked the dish itself. Juicy enough, if you choose the right spices - delicious.

I wonder if the blood can be replaced with another ingredient, for example, broth? Or is it already other recipes and tastes will be? I would like to experiment, but I'm afraid to spoil the products. It's a pity if it doesn't work.

I always cook blood from fresh blood and exactly the same meat. I do not understand how you can freeze or use dry powder. What kind of chemical sausage will this be? My blood is juicy, soft and literally melts in your mouth.

But I do for classic recipe using buckwheat. By the way, so that it is crumbly, I cook it in a special bag. It turns out delicious.

And a friend also adds carrots, sauteed in butter and a little caramelized, so that the aftertaste is sweetish.