Pork blood sausage

1. Wash the fat and cheek, put it in a saucepan, pour cold water, send it to the fire. When the water boils, turn down the heat, continue to cook for 40 minutes.

2. Then drain the water, pass the cheek and fat through a meat grinder (it is best to choose a strainer with small holes). Peel the onion and garlic.

3. We sort out the buckwheat, wash it, boil it until ready, spread it to the already crushed ingredients.

4. We pour the blood into a bowl, using a strainer we remove all the clots. We pour the blood into a container with buckwheat, cheek and bacon, salt, pepper, mix.

5. Fill the intestines with the prepared mass, tie the ends on both sides, make 10 punctures throughout the intestine (this can be done with a toothpick or needle).

6. Boil the blood for 15 minutes from the moment of boiling, then transfer to a frying pan, pour a little vegetable oil, a couple of cloves of garlic, sprigs of rosemary.

7. Cover the pan with a lid, fry the sausage for 3-4 minutes, then turn it over to the other side, continue to fry for another couple of minutes.

Served on the table with or without side dish, very tasty just with fresh bread.

Bon appetit!