Ancient dish

Passport & Plate - Blach pudding (Krovyanka)

Ukraine | Friday, March 14, 2014 | 1 photos

Ingredients
1) 500 g buckwheat

2) 1 litre fresh blood (pig's)

3) 300 g lard (pork back fat)

4) 1,5 glasses milk

5) 4 onions

6) 5 tablespoons oil

7) 5 thick pork intestines

8) ground black pepper

9) 1/2 teaspoon salt

10) spices to taste

 

How to prepare this recipe
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.

 

The story behind this recipe
In national cuisine of many people there are dishes from blood of animals. Since the time of the Spartans using "black boiled pork blood soup", recipes of soups are known. Latvians and Finns prepare blood pancakes. The same that in usual pancakes, only instead of milk – the filtered blood. In the Far East it give in a fried look. At first fry on a very low heat thinly sliced fat.. Then add a little goat milk, heat and in it pour out fresh pork blood. In Croatia there is an ancient tradition in days of preparation of meat to fry blood with eggs. Who thought up the first to do sausage of blood, precisely it is impossible to tell. But it is authentically known that in Ancient Greece it was one of the most delicious dishes. In Menandr's living in the third eyelid BC comedies, the cook Afteney treating guests with the most tasty sausage from pork blood is mentioned. Food was very popular and appeared on tables of only eminent citizens. Romans didn't lag behind Athenians that confirms with Apulya in the novel "Gold Donkey". Blood along with other sausages in its time (the second century BC) I was decoration of solemn feasts. Every nation has its own way of preparation and structure of blood sausage. Eastern Slavs since ancient times prepare a Krovyanka mix from slices of fat, porridge (buckwheat, pearl-barley) and blood, in a natural cover from guts. Blood shake up while it still warm, exempting from fibrin clots, then filter. The cleared blood can be stored in a cool place some days. For villagers the house Krovyanka was and remains a favorite delicacy. Its taste one of the best gastronomic memoirs of those who left long ago the village.