Ingredients for cooking Ukrainian Krovyanka
500 g buckwheat
1 litre fresh blood
300 g lard (pork back fat)
1,5 glasses milk or water
5 tablespoons oil
5 thick pork intestines
ground black pepper
1/2 teaspoon salt
spices to taste
How to cook Ukrainian Krovyanka
Sort buckwheat and simmer on a frying pan until golden brown. Chop onion and fry in fine-chopped pork fat. Combine buckwheat, onion, fine-chopped pork fat, fresh blood, milk, pepper, salt, spices; add to the dish coriander and nutmeg for getting a nice flavour and an original taste.
Wash thin pork intestines (you can buy it at meat stalls in a market) in a weak manganese solution and rinse. Bind one end. Pour prepared stuffing into another end, stirring constantly until the buckwheat is even allocated there.
Pour about 2 glasses stuffing into each pork intestine and bind with thread.
Heat up a heavy frying pan with oil. Taking a pork intestine from both ends, turn it up and down some times until the buckwheat is even allocated there. Place carefully each pork intestine on a frying pan (in turns). The pork intestine swells out immediately (transforms into a sausage). Turn the intestines carefully, trying not to pierce and damage it. Fry all sausages on a frying pan (2 – 3 minutes). Put it into a poultry casserole or onto a sheet (laying there preliminary a foil). If you wish, place disc-shaped onion on a bottom of a poultry casserole. Then put the krovyanka into an oven and simmer at a temperature of 180 °C (350 °F) for about 40 minutes.