The 1901 Cookbook Archive
No. 4152 — Blood Sausages with Coarse Buckwheat
English historical translation of Molokhovets recipe No. 4152 from the 1901 Russian cookbook, retaining original methods and measures.
Combine ½ garnetz coarse buckwheat groats with 1½ glasses strained pig's blood and 1½ glasses melted pork fat, ensuring the mixture is not too thin.
Add half a spoon marjoram and a little salt, ground black pepper and allspice.
Mix well, fill and tie casings, then simmer in water for three-quarters of an hour to cook the porridge.
Cool. Shortly before serving, cut each sausage into pieces and fry in pork fat.
Serve before broth; one-third of the stated quantity serves six.
Historical editorial note: Uncontrolled cooking time does not verify the safety of blood-based sausage fillings.
Original source: Read Russian recipe No. 4152. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.