Those who have grandmothers lived in the village, know what she is, a real village bloodsucker. And I know and remember the taste. Let's try to cook something similar in a city apartment from modern products. One of my discoveries in the world of sausage - making is dry blood powder. It can be purchased online at a tolerable price. From him something and can be cooked almost that grandma's blood.
This is what dry blood looks like. It is sold in specialized online stores for sausages. It is also very convenient that it has a fairly long shelf life-2 years! Can be purchased and cooked as needed.
Dry blood needs to 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 blood to 3-4 parts fluid).First with a whisk, then with an immersion blender to break up all the lumps. Blood recovered from the dry consistency is slightly gel-like
Cook the pork skin in water without salt for about 2 hours until softened. Then, in a warm form, put in the processor, add the broth from the skin and chop
You should get this emulsion
Bacon cut into cubes 0.5 cm half set aside
And in the second half fry the chopped onion until Golden brown
Mix the reconstituted blood, skin emulsion, lard pieces, fried onions and cooked buckwheat porridge.
Add salt, pepper, oregano, thyme, sugar, crushed garlic and mix thoroughly.
If there are guts - fill them with the resulting mixture. The blood mixture turns out to be quite liquid while warm, 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 emulsion of the skin it will become thick. Put it on parchment and twist the "candy".If you are unsure about the quality of the parchment and better lubricate it with vegetable oil, and the sausage "will take a strong liking". I used professional baking paper, it does not require lubrication.
If there are no guts, no parchment-then you can do simple. put the blood mixture in a baking dish and cook as a " loaf"
Cook in the oven without pre-boiling at a temperature of 75-85°C until tender. Put the sausage in a cold oven and raise the temperature gradually. Readiness is determined by the thermometer. The temperature inside the sausage should reach 68-72°C.Sausage in the gut is prepared faster, because it is smaller in diameter. I have it prepared for about 1.5 hours
Sausage in parchment and in the form of more in diameter and cooked about 2.5 hours.There is no difference in taste. Only the shape changes.The finished sausage is cooled in the refrigerator and can be enjoyed.