Homemade blood sausage

The homemade blood sausage recipe includes pork blood, eggs, lard and boiled buckwheat as the main ingredients. Preparation will take just over an hour and does not require special culinary skills. The main thing is that the pork blood is fresh; it can be purchased at any meat market.

1. Calories
   358,22 kcal
2. Protein
   11,71 gram
3. Fat
   32,04 gram
4. Carbohydrates
   6,07 gram
5. ~ Time
   1 H 10 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Pig blood
   1.5 l = 1500 g
2. Chicken egg

   ---

   
   3 pcs. = 180 g
3. Lard

   ---

   
   700 g
4. Buckwheat

   ---

   
   1.5 cup = 247.5 g
5. Milk

   ---

   
   150 ml = 150 g
6. Onions

   ---

   
   80 g
7. Garlic

   ---

   
   5 cloves = 25 g
8. Salt

   ---

   
   to taste
9. Black pepper ground

   ---

   
   to taste
10. Pork intestine

    ---

    
    1 piece = 30 g
11. Vegetable oil

    ---

    
    1 tbsp. l. = 17 g
12. Toast bread

    ---

    
    optional

Steps:

1. 
   Boil the buckwheat in advance. Peel the onion and garlic. Strain the blood through a sieve. Prepare thick threads and a baking sheet.
2. 
   Prepare the sausage base. Finely chop the onion and fry it in a heated frying pan with the addition of vegetable oil. Then mix it with boiled buckwheat. Cut the lard and garlic into small cubes, add to the buckwheat with onions and mix. Pour the strained blood into a mixture of buckwheat, lard and vegetables. Add salt, pepper and stir. In a separate container, beat the eggs with milk until smooth, pour them into the blood mince.
3. 
   Fill the cleaned intestines with prepared blood mince, tie with thread, forming sausages. Place them in a pan of cold water and cook. Wait until the liquid boils and keep on fire for approximately 15 minutes. Remove the boiled sausage from the water and pat dry. Then place on a baking sheet, place in an oven preheated to 170 degrees and bake for 20 minutes.
4. 
   Cut the finished sausage into rings and serve with bread toast.