Krvavitsa with Apples and Herbs (Regional Twist)
65% автентично · Bulgarian
A creative variation of Krvavitsa, incorporating the sweetness of apples and the freshness of herbs into the filling for a more complex flavor profile. This version is typically baked.
Оценете тази рецепта
Изберете от 1 до 5 звезди. Всяка рецепта може да бъде оценена само веднъж.
Все още няма оценки.
Съставки
- Pork blood750 g
- Pork fat (back fat)350 g
- Pork intestine casings1 set
- Onions1 large
- Apples (tart variety)2 medium
- Fresh sage1 tbsp, chopped
- Fresh thyme1 tbsp, chopped
- Marjoram1 tbsp
- Black pepper1 tsp
- Saltto taste
- Wateras needed
Стъпки
- 1
Clean and prepare the pork intestine casings.
- 2
Finely chop the pork fat and onions. Peel, core, and finely dice the apples.
- 3
In a large bowl, combine the pork blood, chopped fat, onions, diced apples, sage, thyme, marjoram, salt, and pepper. Mix well.
- 4
Stuff the mixture into the prepared casings, ensuring not to overfill. Tie off the ends.
- 5
Prick the sausages with a needle to release air.
- 6
Place the sausages in a baking dish. Add a small amount of water to the bottom of the dish.
- 7
Bake at 170°C (340°F) for about 1 hour to 1 hour 15 minutes, turning halfway through, until firm and cooked through.
- 8
Let the krvavitsa rest for a few minutes before slicing and serving.
