Put the barley soaked in a saucepan over the fire. Chop the onion and add to the pearl barley. Add salt, pepper, bacon. Cook for 50 minutes, cool slightly. Add filtered blood, spices to the barley and stir. Rinse the intestines outside and inside. Soak the guts in salt water for half an hour. Stuff the intestines with minced meat. Tie up the sausages. Cook for 10 minutes. Hang up, cool and remove the threads. Fry the blood pot in a frying pan or grill for 5-7 minutes. In total, cooking will take 3 hours.
How to cook blood sausage
Products for 15 sausages 15 cm
Beef or pork blood – 0,5 liters
Pork intestines – 1,8 meters
Pearl barley – 1 glass
Lard – 200 grams
Onions – 1 large head
Salt – 1 tablespoon
Ground black pepper – 1 teaspoon
Oregano – 1 teaspoon
Marjoram – 1 tablespoon
Water – 5 glasses
How to cook blood sausage
1. Rinse the pearl barley until clear water, fill with running water and leave for 3 hours.
2. Pour 3 glasses of water over the barley.
3. Put a saucepan with barley on the fire.
4. While the water is boiling, peel and finely chop the onion.
5. After boiling water, add the onion to the pearl barley, mix. 6. Add salt, pepper, chopped bacon.
7. Cook barley porridge for 50 minutes, cool slightly.
8. Add pre-strained beef blood, black pepper, oregano and marjoram to the barley – mix well.
9. Rinse pork intestines from the outside, turn out, clean and rinse thoroughly from the inside.
10. Pour 2 cups of water into a bowl, add salt and stir.
11. Put the intestines in the water and leave for half an hour.
12. Drain the intestines, fill them with minced sausage through the funnel, not very tightly.
13. Tie the sausages with threads and prick with a needle in 5-10 places.
14. Pour water over the blood sausage so that it completely covers the sausages.
15. Boil the sausages after boiling for 10 minutes.
16. Cool the suspended sausages and remove the threads.
17. Before serving, fry the blood pot in a frying pan or in the grill for 5-7 minutes.
Delicious facts
Be careful when adding salt to the sausage, because blood itself tastes salty.
Barley in the recipe for bloody can be replaced with the same amount of buckwheat, semolina or rice. In Estonia, as a rule, they prepare a blood-drink with barley, in our country – with buckwheat.
The pork intestines in the blood sausage recipe can be substituted for beef intestines.
For softness, you can add a little milk to the sausage meat (for 1 kilogram of blood – 100 milliliters of milk).
Guts are difficult to find in stores and are usually ordered in advance from butchers.
Partially, you can replace the blood with chopped offal (in this case, boil the bloodlet for at least 1 hour).
The readiness of the blood sausage is determined by punctures – if the juice escaping from the sausage is clear, then the sausage is ready.
The shelf life of blood sausage is 2-3 days in the refrigerator.