Name: Homemade blood sausage
Ingredients: 1 kg pork liver; 1 kg lungs; 1 kg pork skins; 0.5 kg pork jowl; 0.5 kg meat from the pork knuckle; 2 L pork blood (fresh or dried); 2.5 kg buckwheat groats (ideally half roasted and half plain); 30 g marjoram; 2 cloves of garlic; 35 g pepper; 40 g salt; 3 cloves of garlic; 6 bay leaves; 10 juniper berries; 10 allspice berries; pepper and salt to taste

Homemade blood sausage

Meat and cold cuts

2023-05-01

avg. 5 | number of ratings: 2

Ingridients:

for 8 kg of filling:

1 kg pork liver
1 kg lungs
1 kg pork skins
0.5 kg pork jowl
0.5 kg meat from the pork knuckle
2 L pork blood (fresh or dried)
2.5 kg buckwheat groats (ideally half roasted and half plain)
30 g marjoram
2 cloves of garlic
35 g pepper
40 g salt

for 4 L of broth:

3 cloves of garlic
6 bay leaves
10 juniper berries
10 allspice berries
pepper and salt to taste

Our Polish blood sausage is a wholesome, nourishing dish and a source of zinc and heme iron, which is well absorbed by our bodies and helps support immunity. Blood sausage can be served in many ways, for example with fried onions, and it also tastes great straight from the grill.

How to make homemade blood sausage?

Recipe for delicious homemade blood sausage

Preparation:

Thoroughly trim and wash the meat. Prepare water with spices for the broth. Place the meat in a pot, except for the offal (lungs and liver), and cook for 40 minutes. Then add the lungs and liver. Cook everything for another 20 minutes. After this time, remove only the offal and cut it to check whether blood is no longer seeping out. If it is, put them back in the broth for another 5 minutes. The meat, once removed, should be tender but not falling apart.

Cut the liver into 1.5 cm cubes. Grind the remaining meat and lungs through a fine grinder plate with 2-5 mm holes. Rinse the buckwheat groats thoroughly in cold water and pour them into a pot, covering evenly with the broth. It's best to place the pot with the groats inside another pot with water to create a kind of water bath. Stir the groats often, and when they become loose (they won't crunch when bitten and won't fall apart), spread them out flat. When the groats cool down, put them in a large bowl and add the ground meat, lungs, and diced liver. Season the filling and taste it (you can salt it a little more, as some salt will leach out during poaching). Mix everything and pour in (through a sieve) fresh blood or reconstituted dried blood. Knead until you obtain a slightly cohesive consistency.

Prepare the casings half an hour earlier (rinse well and soak in lukewarm water for 30 minutes). Stuff the mixture fairly loosely into the casings, forming links. Place the prepared blood sausage into water at 75°C and poach for 20 minutes, maintaining a constant temperature; for the last 5 minutes, increase the temperature to 80°C. After poaching, remove the sausages, cool them - and you're done!

Enjoy! ...because homemade is better!