Russian-style Blood Sausage (Krovyanaya Kolbasa)

Ingredients

In this adaptation of the Croatian dish Krvavice, we have incorporated traditional Russian flavors and spices to create a distinct Russian-style Blood Sausage. The original dish is typically seasoned with Mediterranean herbs and spices, while the Russian version features a blend of spices such as garlic, black pepper, and marjoram. Additionally, the cooking technique and presentation have been adjusted to align with Russian culinary traditions. We alse have the original recipe for Krvavice, so you can check it out.

• 500g (1.1 lb) pork blood 500g (1.1 lb) pork blood
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 250g (0.55 lb) pork fat, finely chopped 250g (0.55 lb) pork fat, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1/2 teaspoon allspice 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• Natural sausage casings Natural sausage casings

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the pork blood, ground pork, chopped pork fat, onion, and minced garlic.
2. 2.
   Add the salt, black pepper, marjoram, allspice, and nutmeg to the mixture. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Prepare the sausage casings by rinsing them thoroughly and soaking them in cold water for about 30 minutes.
4. 4.
   Stuff the sausage mixture into the casings, making sure to remove any air pockets. Twist the casings at regular intervals to form individual sausages.
5. 5.
   Bring a large pot of water to a gentle simmer. Carefully place the sausages into the simmering water and cook for 30 minutes.
6. 6.
   Remove the sausages from the water and let them cool completely.
7. 7.
   Once cooled, the sausages can be refrigerated for up to 3 days or cooked immediately.
8. 8.
   To cook, heat a skillet over medium heat and add a small amount of oil. Fry the sausages until they are browned and crispy on the outside, about 5 minutes per side.
9. 9.
   Serve the Russian-style Blood Sausage hot with your favorite accompaniments.

Treat your ingredients with care...

• Pork blood — Ensure that the pork blood is fresh and sourced from a reputable supplier. If you have difficulty finding pork blood, you can substitute it with beef blood or omit it entirely for a different variation of blood sausage.

Tips & Tricks

• To enhance the flavor, you can add a splash of red wine or vinegar to the sausage mixture.
• If you prefer a spicier sausage, add a pinch of cayenne pepper or chili flakes to the seasoning.
• Serve the Russian-style Blood Sausage with a dollop of sour cream and a side of sauerkraut for a traditional Russian meal.

Serving advice

Serve the Russian-style Blood Sausage as a main course alongside mashed potatoes or buckwheat groats. Garnish with fresh herbs such as parsley or dill for added freshness.

Presentation advice

Arrange the sliced Russian-style Blood Sausage on a platter, allowing the dark color of the sausage to contrast with the vibrant colors of the accompaniments. Sprinkle some chopped parsley or dill over the sausages for an appealing presentation.