No. 4149 — Black Blood Sausages with Buckwheat
English historical translation of Molokhovets recipe No. 4149 from the 1901 Russian cookbook, retaining original methods and measures.
Crush buckwheat groats fairly finely and measure 5¼ glasses.
Mix with half a garnetz strained pig's blood, 3 glasses hot milk, 2¼ glasses hot melted pork fat, 1½ lots salt, ¼ lot black pepper and ⅛ lot allspice.
Clean thick pork casings thoroughly, rubbing with salt and washing. Tie one end with Dutch thread, turn and stuff, leaving one-third of the casing empty.
Tie and lower into boiling water. The author boils the sausages a little more than fifteen minutes over high heat.
Remove, cool slightly and hang in a cold place, claiming they last several days.
Before serving, fry one to three sausages in butter or pork fat in a hot oven for about half an hour, turning both sides.