Main course

Ukrainian Blood Sausage

A dish that fills casings with food-grade pork blood, buckwheat, pork belly, onion, and marjoram and cooks it under precise temperature control.

What you’ll need

• food-grade pork blood: 1000 ml
• pork belly: 600 g
• buckwheat groats: 350 g
• onion: 300 g
• pork casings: 3 m
• marjoram: 8 g
• water for buckwheat: 700 ml
• poaching water: 5000 ml
• ice water: 3000 ml
• garlic: 15 g
• salt: 22 g
• black pepper: 5 g

How to make it

1. Use only fresh food-grade blood from a verified supplier that has remained at 4°C/40°F or below. Strain it and keep the bowl in an ice bath until mixing.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.