Content
- 1 The benefits of blood sausage with buckwheat
- 2 How to make blood sausage with buckwheat
- 3 Classic recipe for blood sausage with buckwheat
- 4 Homemade blood sausage with buckwheat, baked in the oven
- 5 How to make black pudding with buckwheat without guts
- 6 Ukrainian recipe for sausage with blood and buckwheat
- 7 Blood sausage with buckwheat: recipe for 3 liters of blood
- 8 Homemade sausage with buckwheat, blood and pork cheek
- 9 Storage rules
- 10 Conclusion
Blood sausage with buckwheat at home is not only a tasty dish, but also healthy. It contains a large amount of vitamins and minerals necessary for a person to function normally.
The benefits of blood sausage with buckwheat
The history of preparing meat products with the addition of fresh animal blood goes back to ancient times. Almost every nation has in its arsenal the tradition of making such sausage. Often even magical properties were attributed to the finished product, explaining this by adopting the power of a killed animal.
Black pudding recipes are present in many world cultures.
If you move away from ancient beliefs and study the direct chemical composition of blood sausage with buckwheat, you can see in it a huge number of elements useful for humans.The basis of the dish is blood - a source of large amounts of protein, iron and useful hemoglobin.
Eating this delicacy improves blood clotting and also saturates the body with simple fatty acids. In moderate quantities, this product improves the functioning of the cardiovascular system and normalizes blood pressure. Blood sausage with buckwheat is best for helping you regain strength and also improve your well-being during the recovery period after surgery.
Men often use the product to accelerate muscle growth. For women, it helps improve the condition of nails, hair and upper layers of skin. Considering the periods of menstruation, the weaker sex needs more iron, which enters their body when eating food. The delicacy can be eaten even during pregnancy and breastfeeding.
Despite the benefits of blood sausage with buckwheat, the product can cause significant harm to the body if consumed in excess. It is completely prohibited for people suffering from gout and diabetes. Given the difficulty of digestibility, patients with diseases of the gastrointestinal tract should abstain.
How many calories are in blood sausage with buckwheat?
The chemical composition of the product makes it an object of study in modern dietetics. When used rationally, it allows slender people to easily gain muscle mass. This property is achieved by the special fat content of the product and the high content of valuable substances. 100 g of the finished product contains:
- proteins - 16 g;
- fats - 33 g;
- carbohydrates - 5.16 g;
- calorie content - 379 g.
People who are prone to excess weight should refrain from using it. If desired, the calorie content of blood sausage with buckwheat can be reduced by adding more vegetables, but it will still remain too heavy for digestion.
How to make blood sausage with buckwheat
Properly selected ingredients are the key to a quality dish. The basis of the sausage is blood. The most common for most recipes is pork, but beef is often added. The final result depends on the quality of the blood. The freshest possible product is best.
The main ingredient should be bright red and have no foreign odor. It should not contain large clots or plaques. In any case, before preparing blood sausage with buckwheat, it is better to strain the base through a fine sieve.
Fresh ingredients are the key to quality blood sausage
The next required ingredient for all recipes is buckwheat. It must be boiled until fully cooked. Before this, the buckwheat is thoroughly washed, removing excess debris. The water for the cereal is lightly salted and seasoned with bay leaf.
To improve the taste and consistency of the finished product, many housewives add meat - from carbonate to cheek. Milk, lard, butter or lard with skin are also added to blood sausage. Classic ingredients also include onions, garlic and ground black pepper.
The prepared sausage mixture requires heat treatment - boiling or baking in the oven. First, it must be hermetically covered with cling film or placed in the intestine.For the second option, use a meat grinder with a special sausage attachment. The intestine is pinched on both sides so that the mass does not spill out during the cooking process.
How and how much to cook blood sausage with buckwheat
Despite the large number of ways to prepare this delicacy, the most common is boiling. This traditional heat treatment allows you to obtain the softest and juiciest product. In addition, heating sausage with buckwheat allows you to cleanse the blood of possible viruses and harmful microorganisms.
On average, boiling the delicacy takes from 20 to 30 minutes. If you increase the cooking time, the finished product will be too dry. It is also important to follow the rule that the fire should not be too low - intensive boiling is necessary.
Classic recipe for blood sausage with buckwheat
The traditional method of preparing the delicacy has been known for several centuries. The recipe for homemade blood sausage with buckwheat involves briefly cooking the semi-finished product until fully cooked. To prepare you will need:
- 1.5 liters of pork blood;
- 500 g bacon;
- 500 ml fat milk;
- 200 g buckwheat;
- salt and seasonings as desired.
The lard is boiled for 15 minutes, then ground in a meat grinder. Buckwheat is cooked until fully cooked. All ingredients are mixed in a large saucepan and stirred thoroughly. Place an intestine soaked in water on a meat grinder or bottle cap, tie a knot at its end and fill it with sausage mass.
Blood sausage is cooked for about half an hour until fully cooked.
Pour water into another pan and bring it to a boil.Place sausages with buckwheat into the liquid and cook them for about half an hour over high heat. The finished product is removed from the water, cooled slightly and served.
Homemade blood sausage with buckwheat, baked in the oven
Baking is a traditional alternative to boiling the product in boiling water. The recipe for homemade blood sausage with buckwheat is one of the most popular among modern housewives. For the delicacy you will need:
- 1 liter of fresh blood;
- 300 ml boiled lard;
- 150 g buckwheat;
- 100 ml milk;
- salt to taste.
Blood sausage in the oven turns out more rosy and flavorful
The lard is ground until smooth and mixed with boiled buckwheat, milk and blood. The mixture is lightly salted and mixed thoroughly. It is used to stuff the soaked intestines and form them into small sausages, which are placed on a baking sheet greased with sunflower oil. The dish is placed in the oven for 30 minutes at a temperature of 180 degrees and cooked until golden brown.
How to make black pudding with buckwheat without guts
Housewives have long adapted traditional recipes to modern kitchen realities. If it is impossible to find the intestine to prepare blood sausage with buckwheat at home, you can use a small plastic bottle. An oblong container with a volume of no more than 0.5 liters is best suited.
If there is no intestine, you can use a bottle or ham mold
Pour 1 liter of fresh pork blood into a large saucepan, add 200 g of boiled buckwheat, ½ tbsp. milk, 100 g of boiled bacon and a little salt.The mixture is stirred until smooth and poured into plastic bottles, which are then tightly screwed on with lids. They are immersed in boiling water for 40 minutes. To get the finished sausage, the edges of the bottle are cut off, after which a quick cut is made along the side edge.
Ukrainian recipe for sausage with blood and buckwheat
The peculiarity of this dish is the use of a large amount of meat and liver in parallel with traditional ingredients. Fatty pork neck is best. Approximately 500 g of meat is used for 1 liter of blood. For the recipe you will also need:
- 1 kg of onion;
- 1 kg pork liver;
- 250 ml cream;
- 3 eggs;
- 500 g buckwheat;
- 70 g salt.
Meat and liver enhance the taste of blood sausage
The liver is cut into large pieces, boiled until fully cooked and twisted in a meat grinder. The onion is chopped and sautéed together with the meat cut into small cubes until golden brown. Buckwheat is boiled in salted water until fully cooked. All ingredients are thoroughly mixed until smooth.
The resulting mass is stuffed into pork intestines, forming small sausages. They are placed on a baking sheet and greased with vegetable oil for a more appetizing crust. The sausages are baked in the oven until fully cooked for about half an hour at 180 degrees.
Blood sausage with buckwheat: recipe for 3 liters of blood
The optimal container for freshly collected blood is a 3 liter jar, so the most convenient recipes are those whose ingredients are selected for this amount. You can prepare sausage with buckwheat by either boiling them or processing them in the oven.
For 3 liters of pork blood you will need:
- 500 g buckwheat;
- 1 liter of milk;
- 1 kg lard;
- salt to taste.
For 3 liters of pork blood you will need about 500 g of dry buckwheat
Cook the grains and bacon until fully cooked. Then the finished lard is rolled through a meat grinder. All sausage components are mixed in a large container. The resulting mass is stuffed into the intestines and small loaves are formed from them. Immediately after this, they are boiled for about half an hour until fully cooked and served or stored in a cool place.
Homemade sausage with buckwheat, blood and pork cheek
As a supplement, you can use not only pure pork fat, but also the fattest cuts of the cut. The cheek has a small layer of meat, which will make the finished product even more tasty. It is boiled together with the skin and twisted with it in a meat grinder.
For 500 g of cheek you will need:
- 1.5 liters of blood;
- 200 g dry buckwheat;
- 1 tbsp. 10% cream;
- salt to taste.
The cheek makes the blood sausage more tender and juicy
Buckwheat is boiled until fully cooked in salted water, then mixed with chopped cheek and pork blood. The resulting sausage mass is filled with the intestines. Then they are boiled for half an hour until the product is completely cooked and served.
Storage rules
Considering the special specifics of preparing blood milk with buckwheat - when a large amount of freshly collected blood needs to be processed as quickly as possible, housewives are faced with the important task of storage. Like many natural products, blood sausage has a limited shelf life. It is not surprising that in many cultures such a dish is a holiday dish and is prepared quite rarely.
Sausage is stored in a cool place - a refrigerator or cellar, inaccessible to insects. In rare cases, it can be frozen in small portions. The shelf life of frozen blood sausage reaches 6 months.
Conclusion
Blood sausage with buckwheat at home is easy to prepare and is an incredibly tasty delicacy. The variety of recipes will allow each housewife to choose a dish that suits the tastes of all family members.
