Blood sausage

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It is not only rural women who raise pigs on their farms who can make their own sausages; urban women can do the same by buying offal from the market or shop. Let us do as our grandmothers did – let us be industrious and thrifty


  • 1 kg of groats,
  • 3,5 l of water,
  • 1,5 l pig’s blood,
  • 200 g pig fat,
  • 300 g fat lard,
  • 2 onions,
  • salt and pepper to taste,
  • pig intestines.


Place the washed groats in cold water, add salt and cook until semi-soft. Add pig fat, chopped onion (a little garlic if desired), fat crumbs and slightly warmed, drained blood to the mash. The sausages are stuffed into the small intestine of the pig, filling about 3/4 of the entire volume of the intestine. After straining, the intestines are placed in a slow cooker in hot water and kept at boiling point for about 10 minutes, until no red juice appears at the prick. The finished sausages are cooled slowly in a warm place. Before serving, the sausages are fried in fat in the oven or on the stove and served with boiled (fried) potatoes and pumpkin-carrot (lingonberry) jam.