Fill the gut with minced meat, tie it with thread, dip it in cold water and wait for it to boil, keep it on fire
Pork blood – 1,
Blood sausage or blood sausage is fried on all sides on a small fire in a hot frying pan, in which sunflower oil is poured. Roasting time – about 7 minutes. Before frying, it is best to cut the sausage into small portioned pieces about 4-5 cm long, so it will be easier to turn them over.
The sausage will be ready when it darkens a little and gets an appetizing smell.
You can also put out the sausage in a small amount of water, and then fry. But I still like the first method more.
In general, blood sausage is not that fried, it is rather fried. You can pour sunflower, corn or vegetable oil on a griddle, cut the blood sausage into not very large pieces and fry (it is possible together with onion rings or garlic cloves) for about 7-10 minutes, depending on the strength of the fire on the gas stove. But it is important that the blood sausage is natural (or at least aspire to it), and then in the shops, sometimes under the guise of blood-sack, they sell such gelatinous something that is simply impossible to eat it, no matter how you fry it and what you add, it’s still disgusting. Another sausage can be cooked, there are fans and this method of preparation.
Since I had eaten real blood sausage only at a small age, and then – when I was in the village. Now sometimes we buy such a sausage on the market, from those who trade in meat.
Without even asking how – when buying blood sausage, I was dictated to me by a recipe for quick and tasty cooking.
Put the sausage in the pan and pour a little sunflower oil, then pour water over it – so that it hides the food and put it on a big fire.
In the process of boiling, the water will evaporate and when it remains quite a bit, the cooking will smoothly turn into the roasting of this very sausage. It is enough to fry slightly on both sides and you can start to try.
Black pudding It is best to cook your home or buy it on the market from trusted vendors. In general, many of her for some reason are afraid and in vain because it is very, very tasty. I cook it in such a way that my ears cannot be dragged away and additives are requested. At least ingredients – onion, sausage itself, salt, pepper, oil for roasting. Onion – half rings, cut the sausage into circles. Pour some butter into the pan, put onions, top sausage, some salt and black gold pepper. Fry for a couple of minutes on both sides of the sausage until crisp tender.
If you have a ready-made home-made sausage, then everything is indecently simple. Heat the pan with a small amount of fat. Cut the sausage into slices (this is optional). Send it to the frying surface. Reduce the fire to medium. Roast for several minutes on each side. When a pleasant ruddy crust is formed, you can remove the homemade sausage.
If you decide to cook the dish yourself, then have patience. For starters, get meat, lard, and guts. The last ingredient is better to soak for a day in water with vinegar. After that, thoroughly wash your guts. Now, with regard to meat, it can be any, based on their preferences. Salo is not necessary to add. Products finely chop or twist through a meat grinder. Add salt, spices, you can garlic. Mix everything well and let stand for about an hour. After that, fill with a mixture of guts, but not too tight. Tie sausages on both sides, for example, with threads. Pierce the semifinished product with a needle in several places. And there are several options for how to proceed:
Boil sausage in water with bay leaf and peppercorns for 30-40 minutes. After that, remove from the liquid and dry. Next, heat the pan. Pour a tablespoon of vegetable oil. Fry homemade sausage in a frying pan over high heat for 2-3 minutes on each side until you get a crust.
heat the pan, add some vegetable oil. Now lay out the prepared sausage. After a minute, make the fire a minimum. Fry homemade sausage for 7-10 minutes on one side and the other. Then turn over another 4-6 times. The total cooking time is about 40 minutes.
Cover the baking sheet with foil or baking paper. Lay out the semi-finished products. Send in preheated to 180-190 degrees oven for 45-50 minutes.
and, of course, the grill. Put the blanks on a greased grid. Send it to the grill. Roast in strong heat for 5 minutes on each side. Then reduce the layer of coal. Fry until done, periodically turning the grate so that the homemade sausage is not burnt.
Readiness homemade sausages can be checked by piercing. If the juice is clear, it means that you can serve.