Blood from the liver

1. Boil the buckwheat until ready.
2. Cut the onion into a small cube.
3. Fry the onion in oil until transparent for 1-2 minutes, or you can scald it with boiling water, let it stand for 1-2 minutes, flip it into a colander, rinse.
4. Soak the liver in water for 2 hours, rinse well, cut into small pieces, removing films, veins, ducts.
5. Add chilled onion and buckwheat to the liver, add salt, add spices to taste, mix everything.
6. If the mass is dense, it can be slightly diluted with water to make a viscous mass.
7. Fill the intestines with the resulting mass.
8. Prick the sausage in several places with a thin needle so that they do not burst during cooking.
9. Cook the sausage for 15 minutes in a large amount of salted boiling water with bay leaf.
10. Carefully remove the sausage from the water, cool slightly, store in the refrigerator for 2 days.
11. You can fry it on both sides before use until it is ruddy, or you can freeze it in the proc.
Bon appetit!