Blood sausage with buckwheat
Description
The appetizer is quick and easy to prepare. How do you make blood sausage with buckwheat? 1. Place the pork neck in a large pot and cover with 2 L of cold water. Bring to a boil, skim off the foam, and cook uncovered over medium-low heat for 1.5 hours. Strain the broth and mince the neck with a knife or through a meat grinder. 2. Bring the broth to a boil again, add the buckwheat, and simmer over low heat until fully softened, about 30 minutes. If there is not enough liquid, add boiling water. After 30 minutes, remove from the heat and let cool. 3. Mince the fat and salt pork. Peel and finely dice the onion. In a skillet, render the salt pork, then fry the onion in the rendered fat until soft and translucent. Add the fat and cook for another 20 minutes. Let cool. 4. Mix the pork blood with vinegar, then add the cooled buckwheat. Add salt, pepper, cloves, and nutmeg. Then pour in the cream and mix thoroughly. 5. Turn the casings inside out, salt them, and leave for a couple of hours. After two hours, rinse the casings with warm water, pat dry, and turn right side out. Tie one end of the casing with kitchen twine. Using a sausage stuffer attachment on the meat grinder or a funnel, stuff the casings with the prepared filling. Make the sausages whatever size you like. Tie off the ends with twine. Prick the casing in several places with a thin needle. 6. All that remains is to boil the blood sausage. Cook the sausage over very low heat until firm, about 30 minutes. Prick any sausages that float to the surface again in several places. Let the finished sausage cool. Store blood sausage in the refrigerator for up to two weeks. Blood sausage with buckwheat is ready. The appetizer is ready. Serve immediately.