Those whose grandmothers lived in the village know what she is, a real village bloodsucker. And I know and remember this taste. Let's try to cook something similar in a city apartment from modern products. One of my discoveries in the world of sausage production is dry blood powder. It can be purchased online at an affordable price. It is from him that you can cook almost grandmother's blood.
| Cook Time | 120 minutes |
| Servings |
Ingredients
- 120 gram Powder mixture dry blood
- 360 ml Milk hotter, about 50°C
- 200 gram Pork skin
- 100 ml Broth from cooking the skins
- 200 gram Lard
- 300 gram Onion
- 300 gram Porridge buckwheat ready, already cooked, without salt
- 25 gram Salt
- 2 gram Black pepper
- 5-8 cloves Garlic
- 3 gram Oregano
- 3 gram Thyme
- 20 gram Sugar
- Intestine or other shell
Ingredients
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Instructions
- This is what dried blood looks like. It is sold in specialized online sausage shops. It is also very convenient that it has a fairly long shelf life - 2 years! Can be purchased and cooked as needed.
- Dry blood must be restored by adding liquid to it. It can be water, milk, cream. The temperature of the liquid should be about 50 ° C, that is, quite hot. Diluted in a ratio of 1:3 or 1:4. (1 part of blood to 3-4 parts of fluid). First, whisk with a whisk, then with an immersion blender to break up all the lumps. The blood extracted from the dry mass has a slightly gel-like consistency
- Cook the pork skin in water without salt for about 2 hours until softened. Then put it in a warm form in a food processor, add the broth from the peel and chop
- You should get this emulsion
- Cut the bacon into 0.5 cm thick cubes . Half set aside
- And in the second half, fry the finely chopped onion until golden brown
- Mix the restored blood, skin emulsion, pieces of lard, fried onions and cooked buckwheat porridge. Add salt, pepper, oregano, thyme, sugar, crushed garlic and mix thoroughly.
- If there are giblets, fill them with the resulting mixture. In a warm form, the blood mixture turns out to be quite liquid, so you can fill the intestines through a large funnel with a ladle. Or use an improvised funnel from the cut neck of a plastic bottle.
- If there are no guts, then you can use parchment or foil. To do this, cool the blood mixture slightly, and due to the skin emulsion, it will become thick. Put it on parchment and twist it into a "candy".If you are not sure about the quality of the parchment, it is better to lubricate it with vegetable oil, and the sausage will "really like it". I used professional baking paper, it does not require lubrication.
- If there are no guts or parchment, then you can do it simply. put the blood mixture in a baking dish and cook in the form of a "loaf".
- Cook in the oven without pre-boiling at a temperature of 75-85 ° C until ready. Put the sausage in a cold oven and gradually raise the temperature. Readiness is determined by the thermometer. The temperature inside the sausage should reach 68-72 ° C.
- Sausage in giblets is cooked faster because it is smaller in diameter. I cook it for about 1.5 hoursWrap the sausage in parchment and in a larger shape in diameter and cook for about 2.5 hours. There is no difference in taste. Only the shape changes. We cool the finished sausage in the refrigerator and can serve it to the table.
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