Recipe: City Dweller Blood Sausage step by step with pictures | Handy.Recipes

City Dweller Blood Sausage

Cooked Blood Sausage

Nutritional Value

Those who had grandmothers who lived in the countryside know what real country blood sausage is like. And I do, and I remember the taste. Let's try to cook something similar in a city apartment with modern products. One of my discoveries in the world of sausage-making is dried blood powder. It's available on the internet for a decent price. It can be used to make almost granny's blood pudding.

Author of the recipe

Ingredients for a city dweller's blood sausage:


  • Powder mix (dried blood) - 120 g
  • Milk (hotter, about 50°C) - 360 ml
  • Pork skin - 200 g
  • Broth (from skin cooking) - 100 ml
  • Lard - 200 g
  • Onions - 300 g
  • Porridge (buckwheat porridge (cooked buckwheat, already boiled, no salt) - 300 g
  • Salt - 25 g
  • Black pepper - 2 g
  • Garlic (to taste) - 5...8 clove
  • Oregano - 3 g
  • Thyme - 3 g
  • Sugar - 20 g
  • Guts (or other casings)

How to cook city dweller blood sausage step by step with photos


This is what dried blood looks like. It is sold in specialized online stores for sausage-makers. It is also very convenient because it has a fairly long shelf life of 2 years! You can buy it and prepare it as needed.

Dry blood must be reconstituted by adding liquid to it. It can be water, milk, cream. The temperature of the liquid should be about 50 ° C, that is, quite hot. Diluted at a ratio of 1:3 or 1:4. (1 part blood to 3 to 4 parts of the liquid). First with a whisk, then with an immersion blender to break up any lumps. Blood recovered from dry consistency slightly gel-like

Boil pork rinds in water without salt for about 2 hours until softened. Then put it in the processor while still warm, add broth from the skin and mash it

You should get an emulsion like this

Cut the fat into 0.5 cm cubes. Put half of it aside

On the other half fry sliced onion until golden brown

Mix reconstituted blood, emulsion from skins, bacon slices, fried onion and cooked buckwheat porridge. Add salt, pepper, oregano, thyme, sugar, chopped garlic and mix thoroughly.

If you have intestines - fill them with this mixture. The blood mixture turns out quite liquid while warm, so you can fill the intestines through a large funnel with a ladle. Or use an improvised funnel from the cut off neck of a plastic bottle.

If you don't have guts, you can use parchment or foil. To do this, cool the blood mixture slightly, and due to the emulsion of the skins, it will become thick. Spread it on parchment and roll up "candy". If you are not sure about the quality of the parchment, it's better to grease it with vegetable oil, otherwise the sausage . I used professional baking paper, it doesn't need to be greased.

If you don't have guts or parchment, you can do the easiest thing. put the blood mixture in a baking dish and bake it as "bread"

Cook in the oven without pre-cooking at 75-85 ° C until ready. Put the sausage in a cold oven and raise the temperature gradually. Readiness can be read with a thermometer. Temperature inside the sausage should reach 68-72° C. Sausages cooked in the gut are shorter because. к. it is smaller in diameter. I cooked it for about 1.5 hours

Sausage in parchment and mold is larger in diameter and cooked for about 2.5 hours. There's no difference in taste. Only the shape changes. Cool the finished sausage in the refrigerator and enjoy.

Nutritional Value:

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Lard, Meat, Salt, Black Pepper, Garlic, Sugar, Thyme, Onions, Buckwheat, Oregano, Broth, Milk, Ingredients, Starters, Snacks, Guts, Porridge

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