Homemade blood sausage

Description

The appetizer is quick and easy to prepare. Of course, it is a rather specific recipe for enthusiasts. Not everyone will dare to try blood sausage! However, this worthy dish has been known since Ancient Greece. Blood sausage is made in different ways, often with buckwheat groats added. Try it once, and you won't regret it. The appetizer is ready. Serve immediately.

Instructions

1. 1

   Step 1

   Finely chop the lard together with the skin and render it for 25–30 minutes covered until golden. Salt the cracklings.

2. 2

   Step 2

   Heat the blood to 40 degrees and also run it through a meat grinder or blend it in a blender.

3. 3

   Step 3

   Pour the blood into a large container, salt it, add spices, onion, and cracklings. Pour in the milk. Heat gently.

4. 4

   Step 4

   Rinse the cleaned pig intestines under cold water and slip them over the necks of plastic bottles.

5. 5

   Step 5

   Pour the still-hot (around 80°C) meat mixture into the casings through the cut-off bottom of bottles.

6. 6

   Step 6

   Blanch the resulting sausages in boiling water for 5–7 minutes first, having pierced the casing with a needle beforehand so it does not burst.

7. 7

   Step 7

   Preheat the oven to 170 degrees and bake the ready-made sausages for 20 minutes. Done!