Ukrainian blood sausage
Description
When I was a child, I attended a very interesting ceremony many times: I saw how pigs were slaughtered in a Ukrainian village. It usually happened during some celebration—Easter or Christmas, a wedding or a birthday, an anniversary or christening. In short, not just randomly :) Everyone always looked forward to it as a special event. And among other dishes, blood sausage was always made on the same day. As a child, I didn't particularly like it, but today I gladly eat it whenever I get the chance. Here is the recipe for Ukrainian blood sausage: 1. First, prepare the intestines. Pig intestines must be thoroughly cleaned and rinsed. 2. Pass the fat, as well as cleaned onions and garlic, through a meat grinder. 3. Boil the buckwheat until fully cooked. 4. Add the buckwheat (it must be cooled down—never use hot buckwheat) to the mixture of onions, garlic, and fat. Pour in milk and pig's blood. To prevent the pig's blood from curdling, add a spoonful of vinegar to it. Season with salt and pepper, then mix well. 5. Next, fill the pig intestines with the resulting mixture. Form sausages of any desired length, tying the ends of the intestines with string or twine. 6. Ukrainian blood sausage can be cooked in two ways: either boil in salted water for 20 minutes, or bake in the oven at 180°C (350°F) for about 15–20 minutes, until cooked through. Ukrainian blood sausage is ready.