The benefits of blood sausage

Blood sausage – a very popular dish. But few people know that it is also useful. The main ingredient in 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 more than one century.

How is blood sausage useful?

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 in 100 g of the product).

Given the fact that blood sausage is well absorbed and the body receives many useful substances, this dish is recommended to be consumed when anemia, loss of blood, for the fastest recovery after surgery and injuries.

It is also recommended to use this dish for people who are engaged in active sports, since the sausage contains many amino acids and protein, which are 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 ability and desire to cook blood sausage, so they prefer to buy a finished 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 blood sausage yourself. Only in this case, you can be completely sure of its high quality and safety.

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

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

For example, to cook blood sausage with buckwheat, you must:

• 1 tbsp. buckwheat;
• 0.1 kg of minced pork;
• 0.25 kg of bacon;
• 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. The intestines need to be prepared first. They must be cleaned of mucus, turned out, rinsed well, rubbed with salt, and left for several hours. After that, it should be soaked in water with vinegar for 6-7 hours. This will remove the unpleasant odor.
2. During this time, you can prepare the filling. Chop the meat, fry until tender. Rinse and boil the groats. If you want to add onions, then you also need to fry them.
3. Then you need to deal with blood. If it is fresh, be sure to strain it through a sieve. In case the blood 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, the blood sausage must be immersed in boiling water for 10 minutes and periodically pierced with a needle, as otherwise it will simply burst.
7. After that, it remains only to bake the sausage in the oven at a temperature of 250 degrees, for 30 minutes.

There are many recipes for blood sausage. Some chefs even add raisins and dried apricots to it, while others, in turn, are more conservative, and prefer to make flavoring accents using garlic, basil and other spices.