[IMAGE: https://ipfs.busy.org/ipfs/Qmdat1oRdA9GPigpsZczvpTmg6U3XyEso3q5GLbSZLNdW4]

• 400ml fresh pork blood

• 150 grams of meat

• 100 grams of onion

• 100 grams of cooked buckwheat

• cooking salt

• 1 tablespoon black pepper

• 5 teeth garlic

• 1 meter gut

1. Meat and onion grind on a meat grinder. Put in a frying pan and fry on moderate fire.

2. Blood passes through a sieve (you can use a blender).

3. Boil the buckwheat until ready.

4. Mix the blood together with fried meat, add chopped garlic, buckwheat, black pepper and salt.

5. Fill the intestine (how to fill it, you can see in my previous recipe).

6. Put the sausage into a frying pan greased with fat. Drill the gut every 4-5 cm.

7. Bake in an oven at a temperature of 190 degrees somewhere 40-60 minutes.