2699 Blood sausages from Smolensk buckwheat or buckwheat flour

Kolbasy krovjanyja iz smolenskikh krup ili grechnevoj muki

Preparation info

    • Difficulty

      Medium

Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About

Method

Pour ¼ garnets Smolensk buckwheat groats or flour into a stoneware bowl, add glasses boiling pork fat, and mix thoroughly. Add at least ¼ lot each black pepper and allspice, some cloves, marjoram, and salt and stir in glasses of fresh, strained pig’s blood. Stuff cleaned pork intestines, leaving ¼ of the intestine empty. Tie up the intestines, place in a saucepan, cover with cold water, and set over a high fire, uncovered. Boil the sausages for ¾ hour, frequently turning them with care. Remove from the water and set in a cold place.

Shortly before serving, fry the sausages on both sides in a skillet with butter or pork fat. They may be sliced. Serve before bouillon, or for zakuski, or for breakfast. For six persons, one-third of the recipe will be sufficient.