Today we will cook rather exotic traditional dish – the blood sausage which is very popular in Ukraine. It is a good appetizer which can be served on workdays and on holidays. There are many recipes for the homemade blood sausage but we will try the ecipe for the blood sausage with buckwheat.
It may be a problem to find pig’s blood but you can go to a meat market and ask around or address to your familiar butcher.
- 170 g (1 cup) buckwheat
- 150 g (5 oz) smoked chicken breast
- 150 g (5 oz) salted salo (pork fat)
- 2 medium bulb onions
- 1,5 l (liter) pork blood
- 100 ml fat cream (30%)
- hog casings (2 meter length)
- salt – to taste
- black ground pepper – to taste
Wash the casings thoroughly. Soak them in cold water beforehand (for a night).
Wash and boil buckwheat till done. Peel and chop bulb onions. Chop salo and chicken breast finely. Place the ingredients in a frying pan and cook them over medium heat for 10 minutes. Add the onions and fry, stirring continuously, for 15 minutes. Then place the buckwheat in the pan. Mix everything and continue to fry.
Pour the blood in a blender and blend it. Then pour it through a fine sieve in order to remove any lumps. Stir salt and pepper into the blood; add the prepared filling and sour cream. Stir the ingredients properly.
Let’s stuff the casings. Take a plastic bottle, wash it carefully and cut off the base. Tie the casing with a thread tightly. Stretch the other end of the casing over the bottle. Tie with a thread. Pour the mixture to the bottle and then to the casing very carefully in order to spread the filling evenly. Use a chopstick to push the contents down. Cut the casing off the bottle. Tie the other end of the sausage.
Boil the sausage over medium heat for 20-30 minutes (the thinner is the sausage the less time for cooking is needed). When it comes to surface, prick it with a help of a knife in some place in order to prevent the sausage breaking during cooking.
Transfer the prepared sausage on a platter and cool it. You can store the sausage in a fridge for up to 2 weeks. Before serving it is necessary to warm the sausage to a room temperature and then fry it until browned and crisped a little. After slice the sausage thickly and serve.
Enjoy your meal!