University of Tartu International Students - How to make a blood sausage?

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.

Prepare casings by rinsing them under cold water and soaking in salt water for 30 minutes.

Mix pork blood, chopped pork fat, and diced pork meat in a large bowl.

Add cooked barley, finely chopped onions, and minced garlic to the mixture.

Season with salt, pepper, thyme, nutmeg, and sugar; mix well until combined.

Fill the casings with the mixture, ensuring not to overstuff them.

Tie off the ends of the filled casings securely with kitchen twine.

Bring a large pot of water to a boil, then reduce to a simmer.

Gently place the sausages in the simmering water and cook for 30-40 minutes until firm.

Remove the sausages from the water and let cool slightly before slicing.

Heat lard in a skillet over medium heat until shimmering.

Fry the sliced sausages until crispy and golden brown, about 3-4 minutes per side.

Cooking Techniques

Spice Level: