Benefits of blood sausage

Blood sausage – a very popular dish. But few people know that it is also useful. The main ingredient of this type of sausage is pork blood. It contains a lot of iron, which is easily absorbed by the body. Let's talk in more detail about a dish that has been popular for centuries.

What are the benefits of blood sausage?

This product has a medium-high calorie content, since its energy value can vary in the range of 250-400 kcal per 100 g.

Blood sausage is rich in vitamins (B3, B12, D); it also contains phosphorus, calcium, selenium and iron (about 35% of the daily value per 100 g of product).

Considering the fact that blood sausage is perfectly digestible and the body receives many useful substances, this dish is recommended to be consumed when anemia, blood loss, for faster recovery after surgery and injuries. 

It is also recommended to consume this dish for people who engage in active sports, since the sausage contains many amino acids and protein necessary for the normal functioning of the body under heavy loads.

This sausage is especially useful for pregnant women with low hemoglobin. But it is important to monitor the quality of this dish, since, otherwise, there is a risk of infection with parasites.

Blood sausage recipe

Most people do not have the opportunity or desire to cook blood sausage, so they prefer to buy a ready-made product. In this version, the dish is completely ready to eat and there is no need for additional heat treatment.

But, if you can buy fresh blood and other ingredients, you can make your own blood sausage. Only in this case can you be completely confident in its high quality and safety.

There are many variations regarding the ingredients for blood sausage. The most commonly used combinations are:

• minced pork, veal and ox blood;
• chopped lard, pork blood and buckwheat;
• minced pork, round rice, blood, various greens and fat;
• liver, pork blood, boiled milk, bacon, onion;
• lard, minced pork and beef, blood and offal.

For example, to prepare blood sausage with buckwheat, you need:

• 1 tbsp. buckwheat;
• 0.1 kg minced pork;
• 0.25 kg of lard;
• 1 liter of blood;
• 2 large onions;
• salt, pepper and other seasonings to taste;
• intestines.

The cooking principle is the same, regardless of the components of the blood sausage:

1. First you need to prepare the intestines. They must be cleaned of mucus, turned out, rinsed well, rubbed with salt, and left for several hours. After this, soak in water and vinegar for 6-7 hours. This will remove the unpleasant odor.
2. During this time you can prepare the filling. The meat needs to be chopped and fried until cooked. Wash and cook the cereal. If you want to add onions, then you need to fry them too.
3. Then you need to deal with the blood. If it is fresh, be sure to strain through a sieve. If the blood has clotted, it is better to use a blender and then strain.
4. Next, you need to mix all the ingredients, salt them, and add pepper and other seasonings to taste.
5. Then you should fill the intestines with the prepared mixture.
6. To complete the cooking process, blood sausage must be immersed in boiling water for 10 minutes and the intestine must be pierced periodically with a needle, otherwise it will simply burst.
7. After this, all that remains is to bake the sausage in the oven at 250 degrees for 30 minutes.

There are a lot of blood sausage recipes. Some chefs even add raisins and dried apricots to it, others, in turn, are more conservative and prefer to add flavor accents using garlic, basil and other seasonings.