Traditional Bulgarian Krvavitsa (Blood Sausage)
Традиционно ястие · Bulgarian
A classic Bulgarian blood sausage, Krvavitsa, made with pork blood, fat, and seasoned with traditional spices. It's typically stuffed into casings and then simmered or baked until firm and flavorful.
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Съставки
- Pork blood1 kg
- Pork fat (back fat)500 g
- Pork intestine casings1 set
- Onions2 large
- Garlic5 cloves
- Marjoram2 tbsp
- Cumin1 tsp
- Black pepper1 tsp
- Saltto taste
- Wateras needed
Стъпки
- 1
Clean and prepare the pork intestine casings.
- 2
Finely chop the pork fat and onions. Mince the garlic.
- 3
In a large bowl, combine the pork blood, chopped fat, onions, minced garlic, marjoram, cumin, salt, and pepper. Mix thoroughly.
- 4
Stuff the mixture into the prepared casings, being careful not to overfill. Tie off the ends securely.
- 5
Prick the sausages with a needle to prevent bursting during cooking.
- 6
Gently simmer the sausages in water for about 45-60 minutes, or until they are firm. Do not boil vigorously.
- 7
Alternatively, bake the sausages at 160°C (320°F) for about 1 hour, turning occasionally.
- 8
Let the krvavitsa cool slightly before serving. It can be served warm or cold.
