Żurek
70 min · 795 kcal · Snacks · Eastern European
Recipe
Black Pudding
The classic blood sausage: fresh pig's blood bound with pinhead oats, diced back fat, onion and warm spices, stuffed into hog casing and gently poached, then chilled and fried in slices until the crust crisps.
Method
- Put 30 cm of salted hog casing in a bowl of cold water and leave it to soak for 30 minutes, then run cold water through the inside of the tube to flush out the salt and check for splits. Leave it in the water until you are ready to fill it.
- Tip 40 g of pinhead oats into a heatproof bowl, cover with boiling water by 2 cm and leave to swell for 30 minutes, until the grains are chewy but no longer hard in the middle. Drain them well in a sieve.
- Meanwhile put 50 g of finely diced onion in a small pan with 40 ml of whole milk and simmer very gently over low heat for 5 minutes, stirring, until the onion is soft and translucent and the milk has barely thickened. Take it off the heat and let it cool to room temperature — hot liquid would set the blood.
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908kcal
42gprotein
73gcarbs
50gfat
6gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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