Blood Pudding

"And now... the best recipe for Blood Pudding ever!"
Preparation60 min.
Cooking90 min.
Тotal150 min.
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  • pork livers - 2 lb (1 kg)
  • bacon - 2 lb (1 kg)
  • pork - 2 lb (1 kg)
  • onions - 3.5 oz (100 g) old
  • black pepper - 10 peppercorns
  • rice - 1 1/5 cups (300 g)


Put the livers to boil with the onions. When ready, remove and chop finely. Chop the bacon and lean pork finely. Boil the rice to a semi-cooked state.

Salt all of these ingredients and sprinkle them with coarsely ground black pepper. Fill the intestines with the mixture. Tie off the ends of the blood sausages, pierce with a needle and put them to boil in the same water in which you boiled the livers.

Put a plate on the top that presses down and flushes the sausages with the broth. Once the blood sausages soften, remove them and drain of the broth and oil. Once cool, store them in a cool place, but not in the refrigerator.

Serve with red wine and a coarse bean salad.


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