Black pudding, the benefits and harms of which were known several centuries ago, is still prepared according to old recipes. It is valued for its excellent taste and unique composition. The basis for its production is meat and fresh blood. All other ingredients may vary depending on the recipe.
The composition and energy value of the product
Blood sausage, the benefits and harms of which are caused by the high content of vitamins and minerals, is a good source of high-grade protein and vital amino acids. It contains a lot of valine, tryptophan, lysine and histidine.
It is also rich in vitamins D, PP, and B. Blood sausage contains a large amount of sodium, phosphorus, calcium, magnesium, potassium, zinc, manganese, and iron. The calorie content of 100 grams of this product is 379 kcal.
Blood Sausage: Benefits
Both the harm and valuable properties of the product are due to its unique composition. It helps the body recover more quickly after chemotherapy. Therefore, it is recommended to regularly use it for cancer patients.
Black pudding is rich in vitamins and minerals that support a healthy nervous system. And the high content of amino acids and protein makes this product an indispensable component of the diet of professional athletes and people involved in heavy physical labor. In addition, a high concentration of iron is present in the blood drop, therefore it is advisable to include it in the menu of those suffering from anemia. This product helps to improve the quality characteristics of red blood cells, the normalization of metabolic processes and the speedy healing of wounds.
Who should not use this product?
Like any other food, black pudding, the benefits and harms of which are described in today's article, has several contraindications. It is quite high in calories, so it must be excluded from the diet of obese people. In addition, regular use of this product can trigger the appearance of edema and the development of atherosclerosis.
Poorly processed workpieces often lead to helminthiasis. And too frequent use of this product can lead to a change in the composition of the blood and an increase in its viscosity. Therefore, it must be excluded from the diet of older people prone to blood clots.
Cooking recommendations
To make such a sausage, it is not necessary to use fresh blood. If necessary, this ingredient can be completely replaced with dried food albumin. It is a powdery substance that must be diluted with water. Albumin can be stored in a dry place for about three years.
So that the finished products do not dry out, do not weather, after cooking, their surface is rubbed with any vegetable oil. Thanks to these simple actions, you can not only preserve the attractive appearance of the product, but also protect it from bacteria.
You can preserve the natural intestines with ordinary salt. The product sprinkled with it is placed in a hermetically sealed container and put in the refrigerator. The intestines stored in this way for several months remain strong and elastic.
Leftover blood can be removed in the freezer. They can be stored there for a year. Thawed blood does not lose its taste and is suitable for further use.
In order for the baked product to acquire a crispy golden crust, before sending it to the oven, its surface is greased with a small amount of butter.
Homemade buckwheat with buckwheat: a set of ingredients
A dish prepared using the technology described below is very aromatic, satisfying and tasty. It is served not only cold but also hot. Boiled potatoes or baked vegetables are often used as a side dish. Since this recipe for a blood spot implies the presence of certain products, you need to go to the market in advance and purchase everything you need. In this case, you will need:
- Three liters of pork blood.
- One and a half kilograms of fat.
- Four eggs.
- A pound of buckwheat.
- Ten meters of pig intestines.
- Half a liter of milk.
In order for you to get a truly delicious blood sausage at home, you need to take care in advance so that you have a little salt, garlic and black ground pepper at hand. These ingredients give the dish a pleasant aroma and taste. In addition, you will need a small amount of fat. It is used for lubrication.
Process description
Before you make homemade black pudding, you need to fry the lard. It is cut into small cubes, spread in a pan and heated. When the bacon is browned, it is combined with cooked buckwheat and pork blood until cooked. Raw eggs are driven into the total mass and milk is poured. All salt, pepper, season with chopped garlic and mix well.
The forcemeat prepared in this way is laid out in a pre-cleaned and washed gut, one end of which is tied with a thread. The resulting semi-finished product is placed in a pan with cold water and brought to a boil. Cooked black pudding at home over low heat for ten minutes. After that, it is removed from the pan, placed on a baking sheet, the bottom of which is greased, and sent to the oven. Bake the product at two hundred degrees until a golden crust appears. As a rule, the duration of this process does not exceed twenty minutes.
Cream with blood: product list
Using this technology, you can relatively quickly make a delicious home-made sausage. This blackberry recipe involves the use of simple budget ingredients, which you can buy at any store or market. To create this dish you will need:
- A liter of fresh blood.
- 350 grams of pork meat.
- A pound of fat.
- A pair of glasses of buckwheat porridge.
- Two onion heads.
- A tablespoon of vinegar.
- Two hundred grams of cream.
Sequencing
At the initial stage, you should do fat. It is cut into large pieces and fried in a pan. The browned bacon is laid out in a separate container, and chopped onion is sent to the melted fat and fried.
Washed pork, cooled lard and onions are ground with a meat grinder. Fresh blood is poured into the resulting mincemeat, pre-connected with vinegar. Cream and crumbly, but not boiled buckwheat porridge are sent there. All is well mixed, seasoned with salt, cloves, nutmeg and black pepper.
The formed sufficiently liquid minced meat is filled with pre-prepared intestines, pierced and dipped in boiling water. After about 50 minutes , the pork, cream and buckwheat black pudding is completely ready for use.