Blood sausage

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Ingredients

• Blood (pork or bovine) - 3 liters,
• Buckwheat - 350 g,
• Lard - 1, 5 kg,
• Chicken eggs - 3 pcs. ,,
• Natural cow's milk - 0,5 l.,
• Garlic - head,
• Onions - 2 amount,
• Salt.
• Pork or beef intestines.

Directions

1. Cut the lard into small pieces and fry a little, add the onion and fry a little more, until a nice ruddy color.
2. Boil the buckwheat at this time until cooked, but do not boil at all.
3. Grind the blood in a meat grinder so that there are no lumps. In buckwheat mix blood, roast, eggs, milk, chopped garlic, salt and pepper to taste. You will need about 80 g of salt and 15 g of pepper. You can add ground bay leaf.
4. We start clean intestines so that they were not stuffed tightly, differently at cooking can burst.
5. Occupancy should be 85-90%.
6. Ready sausages are placed in a pan, pour cold water, salt and cook on low heat for 15 minutes after boiling.
7. It is convenient to cook in a bag, then it is easy to take out a hot sausage and to transfer on a baking sheet. Fry for another 10 minutes.