Offal sausage

Belarusian Vantrobianka

A homestyle offal sausage of liver, heart, pork belly, and buckwheat in natural casing.

What you’ll need

• pork liver: 700 g
• pork heart: 500 g
• pork belly: 500 g
• buckwheat groats: 300 g
• onion: 250 g
• pork casings: 3 m
• salt: 22 g
• black pepper: 5 g
• garlic: 20 g
• ground coriander: 6 g
• dried marjoram: 3 g

How to make it

1. Trim the heart of vessels and clots, cut it open, rinse, and simmer for 50-60 minutes until partly cooked; cool. Simmer the buckwheat in unsalted water for 8-10 minutes, until softened outside but still firm in the centre; drain and cool completely.

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