HOW TO COOK BLOOD RECIPES

Steps:

• Put the livers to boil with the onions . When ready, remove and chop finely. Chop the bacon and lean pork finely. Boil the rice to a semi-cooked state.
• Salt all of these ingredients and sprinkle them with coarsely ground black pepper. Fill the intestines with the mixture. Tie off the ends of the blood sausages, pierce with a needle and put them to boil in the same water in which you boiled the livers.
• Put a plate on the top that presses down and flushes the sausages with the broth. Once the blood sausages soften, remove them and drain of the broth and oil. Once cool, store them in a cool place, but not in the refrigerator.
• Serve with red wine and a coarse bean salad .

Steps:

• Peel the onions. Cut them in halves, root to tip. Place the onion halves cut side down and slice the halves into half-moons.
• Wash the apples. Cut them into eighths, remove the seeds.
• On a frying pan, melt a tablespoon of butter and add in all onion slices and apple pieces.
• Add in the spices: cumin powder, ground cinnamon and ground fennel. 
• Mix everything together with a spatula and fry for a few minutes (3-4 minutes is enough; we are not trying to cook them - just allowing for the flavours to open up). Take the pan off the heat.
• Line an oven-proof dish (or a cake tin) with aluminum foil (shiny side up). You can create a single “space” for all blood sausages - or make 3 individual ‘nests’ out of foil, one for each kishka.
• Spread two spoonfuls of grated horseradish relish on the bottom of the foil. Add in some of the apple-onion mix, roughly one-third.
• Slice buckwheat kishka into thick rounds. Place the rounds into aluminum-lined cake tin. Cover with the apple-onion mix on top.
• Cover with foil and bake for 20 minutes in 390°F (200°C). Serve hot.
• We’ll need baked celery roots for this recipe. I peel them and chop them into pieces before baking, to make the process quicker. Chopped celery roots need roughly 20-25 minutes in 390°F (200°C) to bake.
• Drop the celery root into a stand blender (if you don’t have one, immersion blender works too). 
• Peel the apple, remove the core. Cut the apple into rough pieces, drop it into the blender.
• Add in 3 tablespoons of white wine, a tablespoon of butter, 2 tablespoons of sour cream and a generous pinch of salt.
• Blend everything into a lump-free purée. Move into a serving bowl and garnish with a few leaves of fresh thyme. Serve alongside baked kaszanka.