No. 4151 — Blood Sausages with Smolensk Groats or Buckwheat Flour
English historical translation of Molokhovets recipe No. 4151 from the 1901 Russian cookbook, retaining original methods and measures.
Put ¼ garnetz Smolensk groats or buckwheat flour in a stoneware bowl and add 2¼ glasses boiling pork fat, mixing thoroughly.
Season with ¼ lot each black pepper and allspice, cloves, marjoram and salt.
Mix with 5¼ glasses freshly strained pig's blood.
Stuff cleaned pork casings, leaving one-quarter of each casing empty, tie and put in a saucepan.
Cover with cold water and bring to a vigorous boil without a lid; cook for three-quarters of an hour, turning sausages gently.
Remove and keep cold. Shortly before serving, fry on both sides in butter or pork fat, whole or sliced.
Serve before broth, as an appetiser or at breakfast. One-third of the batch serves six.