Black pudding is a porcine intestine with porridge, meat and blood. This terrible name hides an incomparable fragrant sausage, which is also called home-made. Fresh bovine or pork blood is used to prepare this delicacy. So that it does not curl after the slaughter of the animal, it is collected immediately and defibrified, that is, the protein that is responsible for blood coagulation is removed . To do this, still hot blood is vigorously stirred with a wooden spatula. Blood can be stored for a short time in the refrigerator, for this, salt is added to it before beating - one tablespoon per liter of blood.
Before cooking sausages, it is necessary to check the quality of the blood from which we will make it. For this, the blood needs to be thoroughly mixed again and filtered through a fine sieve. Then pour a teaspoon of blood into the palm of your hand. The puddle should spread evenly over the arm. But better, of course, black pudding "Home" is obtained from fresh blood. If there is an opportunity to purchase one, then you can cook an amazing dish, fragrant and hearty.
"Black Sausage" recipe.
- fresh pork blood - two liters;
- meat trimmings (pieces when cutting carcasses from the neck, can be bacon) - one kilogram;
- boiled pork tongue;
- spices;
- onion and garlic.
Defibrinate fresh blood, stir actively with a wooden stick or spatula and add salt: for two liters - two tablespoons. We clean for an hour in the refrigerator so that it cools down. In the meantime, prepare the remaining ingredients for the sausage. Trim and fat finely and finely chop and fry in a pan with onions and garlic. Then we pass the fried meat through a meat grinder and add spices, pepper, salt to the minced meat. The boiled pork tongue is thoroughly cleaned from the films and cut into thin strips. Add to the minced meat and mix well.
When the blood cools, it will also need to be thoroughly mixed with minced meat. We take the large intestines, all the same beef or pork, well cleaned and grated with salt, then washed and soaked in cold water. We do not fill the intestines too tightly, we bind with twine or any strong rope. Loaves of home-made sausage should be placed in a deep pot and filled with water. You need to cook the sausage for about two to three hours.
When the water in the pan boils, you will need to pierce each loaf of sausage in several places with a toothpick to avoid inflation and rupture of the intestine. You can easily check the readiness of home-made sausage with a sharp knife; you need to carefully pierce any loaf. The juice should come out clear. Pull the prepared sausage into a colander and leave to drain. Black pudding will be even tastier if baked in the oven. Place the guts filled with minced meat on a baking sheet and bake. It is better to eat such sausage hot, unlike boiled, which is tastier cold.
"Black pudding with buckwheat"
- fresh pork blood - one liter;
- buckwheat - half a kilogram;
- internal fat - about half a kilogram;
- allspice black and salt - to taste;
- pork intestines, peeled and washed.
First, boil buckwheat, it should be almost soft, but not overcooked. Then, in a large bowl, mix the buckwheat thoroughly with the bacon and fresh blood twisted in a meat grinder. Then add black allspice and salt and mix well again. With this stuffing, we will fill the guts tied with twine on both sides. Then you will need to boil a pot of water so that the blood sausage boils there for about ten minutes. Dipping sausage loaves in boiling water, you must not forget to pierce them with a needle in several places so that the shell does not burst.
Then we take out the sausage with a slotted spoon and put it on a baking tray greased with oil or fat. We will bake our home-made sausage at a temperature of 180 degrees, periodically turning it over so that it is evenly rosy. Ready-made black pudding is good both hot and cold. It must be stored in the refrigerator. When serving, you can reheat in the microwave or fry in oil in a pan. Enjoy your meal!