Entree: Ukraine – Western Ukraine – Кров'янка ➤ Krov'yanka (Ukrainian blood sausage made from pork, blood, grains, and warm spices)
Serving Size: 6
Approximate Time
Prep
50 min
Cook
35 min
Additional
30 min
Total
1 hr 55 min
Ingredients
- 2 lb (900 g) boneless pork shoulder, coarsely ground
- 8 oz (225 g) pork fatback, finely diced
- 2 cups (480 ml) fresh pork blood (or frozen, thawed)
- 1 cup (170 g) buckwheat groats, toasted and cooked
- 2 large onions, finely chopped, about 10 oz (280 g)
- 3 tbsp (45 ml) lard or vegetable oil
- 2 cloves (6 g) garlic, minced
- 1 tsp (5 g) coarse salt, plus more to taste
- 1 tsp (2 g) black pepper, freshly ground
- 1 tsp (1 g) dried marjoram
- 1/2 tsp (1 g) ground allspice
- 2 bay leaves
- 1/4 cup (60 ml) cold water or ice water
- Natural hog casings, soaked and rinsed
- Butter or oil for frying, as needed
Instructions
1. Prepare buckwheat: rinse, toast lightly in a dry pan, then simmer in 1 3/4 cups (420 ml) water until tender and water is absorbed. Fluff and cool.
2. In a large skillet, heat lard or oil over medium heat. Sauté chopped onions until deep golden and caramelized, about 20–25 minutes. Add garlic in last minute. Remove from heat and cool.
3. In a large bowl combine ground pork, diced fatback, cooled caramelized onions, cooked buckwheat, salt, pepper, marjoram, allspice, and bay leaves (broken). Mix gently but thoroughly.
4. Stir pork blood together with cold water to loosen. Slowly blend the blood into the meat mixture until uniform. The mixture should be moist but not runny; adjust with a tablespoon of buckwheat or a splash of water if needed.
5. Rinse and set up hog casings on a sausage stuffer. Fill casings with the mixture, twisting into 6–8 inch (15–20 cm) links. Prick any large air pockets with a needle.
6. Bring a large pot of water to a gentle simmer (do not boil). Submerge links and poach gently for 25–30 minutes until firm. Remove and cool on a rack.
7. To serve, slice links and pan-fry in a little butter or oil over medium heat until browned and crisp on both sides. Serve hot with boiled potatoes, sauerkraut, or rye bread.
