How to Make Blood Sausage
Recipes in this Video
Blood sausage, known as 'mustverivorst' in Estonia, has deep roots in the country's culinary traditions, often made during the autumn slaughter season. It's a dish that symbolizes resourcefulness, using every part of the animal. Traditionally served with potatoes or sauerkraut, it has become a staple at festive gatherings. Today, variations exist across Europe, with each region adding its unique twist, making it a beloved dish worldwide.
Ingredients
- ●pork blood
- ●pork fat
- ●barley
- ●onions
- ●salt
- ●pepper
- ●thyme
- ●nutmeg
- ●casing
- ●lard
- ●garlic
- ●bay leaves
- ●sugar
- ●water
- ●pork meat
Instructions
- 1Prepare casings by rinsing them under cold water and soaking in salt water for 30 minutes.
- 2Mix pork blood, chopped pork fat, and diced pork meat in a large bowl.
- 3Add cooked barley, finely chopped onions, and minced garlic to the mixture.
- 4Season with salt, pepper, thyme, nutmeg, and sugar; mix well until combined.
- 5Fill the casings with the mixture, ensuring not to overstuff them.
- 6Tie off the ends of the filled casings securely with kitchen twine.
- 7Bring a large pot of water to a boil, then reduce to a simmer.
- 8Gently place the sausages in the simmering water and cook for 30-40 minutes until firm.
- 9Remove the sausages from the water and let cool slightly before slicing.
- 10Heat lard in a skillet over medium heat until shimmering.
- 11Fry the sliced sausages until crispy and golden brown, about 3-4 minutes per side.
Ingredient Alternatives
pork blood
Healthier: beef blood
Cheaper: chicken blood
Beef blood is more accessible, while chicken blood is often less expensive.
pork fat
Healthier: chicken fat
Cheaper: vegetable oil
Chicken fat is leaner, and vegetable oil is cost-effective.
barley
Healthier: quinoa
Cheaper: rice
Quinoa offers more protein, while rice is often cheaper.
pork meat
Healthier: turkey meat
Cheaper: chicken meat
Turkey meat is leaner, and chicken is usually less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups rye flour
- ●1 cup all-purpose flour
- ●1/2 cup sugar
- ●1 tsp salt
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1 1/2 cups buttermilk
- ●1/2 cup blood (beef or pork)
- ●1/4 cup molasses
- ●1/4 cup melted butter
- ●1 tsp ground allspice
- ●1 tsp ground cinnamon
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the rye flour, all-purpose flour, sugar, salt, baking powder, baking soda, allspice, and cinnamon.
- 3In another bowl, mix together the buttermilk, blood, molasses, and melted butter until well combined.
- 4Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- 5Pour the batter into a greased loaf pan, smoothing the top with a spatula.
- 6Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- 7Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 8Slice and serve as desired.
Equipment
Blood sausage is a traditional dish in many cultures, often made from pig's blood and served in various forms. This hash combines it with potatoes and vegetables for a filling meal.
Ingredients
- ●2 cups diced potatoes
- ●1 cup blood sausage, sliced
- ●1 medium onion, chopped
- ●1 bell pepper, diced
- ●2 cloves garlic, minced
- ●2 tablespoons olive oil
- ●1 teaspoon smoked paprika
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●2 tablespoons fresh parsley, chopped
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add diced potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.
- 3Add chopped onion and bell pepper to the skillet, cooking for another 5 minutes until the vegetables are tender.
- 4Stir in minced garlic, smoked paprika, salt, and black pepper, cooking for 1 minute until fragrant.
- 5Add sliced blood sausage to the skillet, mixing well with the vegetables.
- 6Cook for an additional 5-7 minutes, stirring occasionally, until the blood sausage is heated through and slightly crispy.
- 7Remove from heat and stir in fresh parsley before serving.
- 8Serve hot as a hearty breakfast or brunch dish.
Equipment
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