By Katya Lyukum
Ukrainian Blood Sausage with Pork and Buckwheat | Pellet Smoker
16 steps
Prep:24hCook:3h 30min
It’s my third serious attempt to master Ukrainian blood sausage using local ingredients. Every time I slightly change the approach with a better understanding of what and why I am doing with every step.
Where to Get Ingredients (ATX)
Terra Purezza. Learn about this unique farm and the pastured heritage pork they produce.
Salt & Time. This butcher shop features fresh cut meats from sustainable Texas ranches. Upon request, they can deliver less common cuts and offal products.
Contact customer service in advance to get fresh pork head, blood, back fat, and inner fat needed for the recipe. It will take time for the farm or the butcher shop to find and process the right pig for your recipe.
Updated at: Thu, 17 Aug 2023 03:26:59 GMT
Nutrition balance score
Good
Glycemic Index
35
Low
Glycemic Load
8
Low
Nutrition per serving
Calories393.5 kcal (20%)
Total Fat21.5 g (31%)
Carbs23.2 g (9%)
Sugars5.5 g (6%)
Protein37.6 g (75%)
Sodium1902.6 mg (95%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
7 servings
Instructions
for pig head
Step 1
Clean the pig head and cook it low and slow. It can be boiled for 8 to 10 hours or roasted in the oven wrapped in foil (2h/400F + 8h/275F).
Step 2
Suppose the pig head is boiled. Strain and save the stock. Pick the fat, meat, and connective tissues off the bone. Render the fat and reserve.
Step 3
If the pig head is roasted. There will be a lot of rendered fat. Collect and reserve it. Pick the meat and connective tissues off the bones. Scrape the fat off the crispy skin and discard. Use some bones, skin, and both ears to make stock. Strain the stock and reserve. Chop the skin and ears to combine with the rest of the meat.
Step 4
There should be at least 2 cups of rendered fat and about 5 pounds of pig head meat, skin, and connective tissue mixture. Season the mixture with salt, black pepper, thyme, and mashed garlic, adjusting their amount to your taste. Blend the mixture into a relatively smooth emulsion. Keep refrigerated in a closed container.
for buckwheat
Step 5
In a pot, bring 2 cups of the reserved stock to boiling. Season the stock with 0.5 tsp salt and 2 tsp sugar. Add 1 cup of roasted buckwheat and let the water come back to boiling. Reduce the heat to a minimum, cover with a lid, and cook over low heat for 20 minutes. Turn off the heat, add 1 tbsp of reserved fat, cover with a lid, and let steam for another 5 minutes. Fluff with a fork. Keep refrigerated in a closed container.
for onions
Step 6
Slowly caramelize diced onions in the reserved rendered fat. Strain the fat and reserve it for later. Combine onions and cooked buckwheat.
for stuffing
Step 7
Defrost the blood for 6 to 8 hours in the refrigerator.
Step 8
Blend the blood (batch by batch) in a blender at high speed for about 10 sec and strain into a bowl.
Step 9
Place the meat emulsion into a bowl of a stand mixer. Using a K-shaped attachment, stir the mixture and slowly add some blood, little by little. When liquidy enough, change the attachment to the whisk. Continue whisking the mixture and adding the blood until all of it is incorporated. Cover and refrigerate.
Step 10
Prepare the sausage stuffer. Soak the hog casing, rinse and keep them in cold water. Stuff the sausages making them 3/4 full.
Step 11
Use culinary thread for portioning. Use ice cubes to keep the sausages cold.
for poaching the sausages
Step 12
To poach blood sausages, use large diameter saute pans (I use two 14" D saute pans). Place cotton kitchen towels on the bottom, arrange sausages and cover them with cold water. Cotton towels will prevent the sausages from contacting the hot metal and bursting.
Step 13
Place the pans over low heat and slowly bring water to simmer. It will take about 30 minutes. It's a good idea to flip the sausages once during the cooking. When cooked, remove them from the water into a baking sheet and brush with reserved fat.
for smoking the sausages
Step 14
Start the pellet grill, SMOKE mode. Arrange smoking racks if needed.
Step 15
In 15 minutes, arrange the sausages on the rack and smoke for 2 to 3 hours, depending on the temperature outdoors.
Step 16
Let smoked sausages cool to room temperature, brush with more fat, and refrigerate. They are ready to serve. Cold sausages can be vacuum-packed and frozen for longer storage.
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