Pork belly

Pork Stomach Blood Sausage Recipe

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6-8

Welcome to the world of traditional cooking, where every recipe has a story to tell! Today, I will guide you step by step through the preparation of a delicious pork stomach blood sausage, a classic dish that brings together intense flavors and an unmistakable texture. Blood sausage is a dish that comes from ancient culinary traditions, often associated with celebrations and festive meals. It is a symbol of hospitality and the joy of gathering family around the table.

Ingredients

To make a delicious blood sausage, you will need the following ingredients:

- 500 g pork kidneys
- 500 g pork hearts
- 500 g pork liver
- 500 g pork tongue
- 500 g pork with skin
- Half a pig's head
- 2-3 bay leaves
- Freshly ground pepper
- Salt
- Water

Ingredient details

- Kidneys, hearts, and liver are excellent sources of protein and are rich in vitamins such as vitamin A and the B complex. Make sure to choose fresh ones with a firm texture and vibrant color.
- Pork tongue adds a unique flavor and delicate texture to the dish. It should be boiled well to become tender and easy to cut.
- Pork with skin adds a savory note and fat, essential for achieving a juicy dish.
- Bay leaves and pepper are spices that enhance the flavors and provide a subtle yet memorable taste.

Preparation method

1. Preparing the ingredients: Start by cleaning the kidneys, hearts, and liver of impurities. The tongue should also be cleaned of membranes. Rinse all ingredients well under cold running water.

2. Boiling the ingredients: In a large pot, add the kidneys, hearts, liver, tongue, pork with skin, and half a pig's head. Cover with water, add a pinch of salt and 2-3 bay leaves. Boil over medium heat for about 1-1.5 hours, until all ingredients are cooked.

3. Cutting and seasoning: After the ingredients are boiled, remove them from the water and let them cool slightly. Cut them into small cubes, ensuring that all ingredients are well mixed. Season the mixture with salt and pepper to taste.

4. Filling the stomach: Take the cleaned pig stomach and start filling it with the meat mixture. Make sure to fill it evenly but do not overstuff it. Sew the opening of the stomach with a sturdy thread. It is important to turn it several times to prevent leaks.

5. Final boiling: Place the stuffed stomach in the pot with the water in which you boiled the ingredients at the beginning. Let it simmer on low heat for about 20 minutes. This step ensures that the blood sausage cooks evenly and gains a rich flavor.

6. Cooling and serving: Carefully remove the stomach from the water and place it on a rack, putting a weight on top to shape it. Let it cool completely, then refrigerate for a few hours or overnight. The blood sausage can be served sliced, as an appetizer, alongside mustard or fresh bread.

Useful tips

- How to choose ingredients: Always buy fresh meat from a reliable supplier. Check that the meat has a vibrant color and firm texture. Avoid meat that looks dull or has an unpleasant smell.
- Variations: You can experiment with different types of meat or add additional spices, such as paprika or garlic, to customize the recipe.
- Serving: Blood sausage can be served with a side of sour cabbage salad or pickles, which provide a pleasant contrast of flavors. A bottle of red wine or a cold beer are excellent accompaniments.

Nutritional benefits

Blood sausage is a rich source of protein, iron, and essential vitamins. Consuming this dish will provide you with energy and nutrients, making it ideal for festive meals. However, given its high fat content, it is recommended to consume it in moderation.

Frequently asked questions

- Can I use other types of meat? Yes, you can replace pork with beef or chicken, but the taste will be different.
- What is the best way to preserve blood sausage? Blood sausage keeps well in the refrigerator for a few days. You can freeze the slices for later consumption.
- Can a vegetarian version be made? Traditional blood sausage cannot be fully adapted for vegans, but you can experiment with a vegetable-based recipe using mushrooms and root vegetables.

In conclusion, preparing pork stomach blood sausage is a true culinary art, but with a little patience and attention to detail, anyone can become a master of this technique. I encourage you to try this recipe, share it with loved ones, and enjoy the final result. Cooking is about creating memories and bringing people together, and pork blood sausage is certainly a dish that will do just that!