European Blood Sausage, Jelito. 1001 Greatest Sausage Recipes.
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- Опубликовано: 11 мар 2023
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In this video we make a fairly typical style blood sausage. By that I mean a European blood sausage that would fit into most cultures that eat blood sausages. It has a slightly different spice profile from the slight addition of cinnamon but overall fits quite well into the blood sausage family.
If you'd like to make this for yourself the recipe is in 1001 greatest sausage recipes:
amzn.to/3YBcpMV
If you'd like the exact sausage stuffer from the video here is the link:
amzn.to/3JcB2uq
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
If you would like a copy of Home Production of Quality Meats and Sausage here is a link:
amzn.to/3mpjdPp
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I
Thanks to the Patrons:
Kate Brios
Ben Johnson
Peter Morrow
Richard Miller
Scott Roeder
Andy Eddings
Happy Sausage Making Everyone. 
Хобби
The best? it's the onions. Yup, fer sure, onions.
Congratulation Burton Urnie you have won the sausage stuffer!
@@duncanhenry wow! Awesome.
Thank you very much
How do we contact each other?
Blood sausage with barley is my favorite also. Was one of the sausages my grand parents made a lot of. Always looked forward to them making it. They always used meat from the whole pig head and ground it with onions after cooking. Brings back great memories. Thanks for sharing. Your the best.
Just received my approval to make and sell sausage here on Quadra Island BC... I think blood may still remain in the dog food food chain here on the farm though... Roy deserves a big shout-out. Thermopens are not cheap... love mine.
Appreciate your vast knowledge of sausage recipes!
Thanks for the breakdown. Blood sausage recipes have always been too intimidating to try. This recipe and your execution of it really simplifies the process.
it is amazing how the brothers can find a recipie that can make the scraps AWSOME...keep up the good work Duncan, the vids are inspiring.
I think blood sausages would be more popular here in the US if pork blood was more accessible. Another great one Duncan. 👍
Heck yeah, I've made pan sausage for years, just now starting to smoke sausage. Love your videos
Love blood sausage, around New York you can find it in most of the Polish delis. Love mine grilled, with crisped up casing and a baked potato. Of course, you can make it in fry pan, but off the grill it tastes way better!
Thanks for sharing all the recipes! Your videos are appreciated. Blood sausages combined withe baked apple slices, my favorite comfort food in the winter.
This blood sausage sounds so good!
Not a fan of blood sausage but I do enjoy watching you make it.
Thank you for another great video. Don't think I would try this one, but still appreciate the education. Thank you, sir.
Lots of blood sausages this year I like it
I like sausage, love the videos.
Thank you.
We have a phrase now when making sausage when we use something we learned from your video's. ODHT old Duncan Henery trick. Thanks keep them comming
Hi I have just started making my own sausage and found you videos so helpful thank you and keep them coming
Can’t say that I’m a fan of blood sausage but is interesting to see the varieties and how they are made
My husbands family would make their own salami every year and make blood sausage from the blood, they would pop 2 children to each tub the blood was being collected into and a cup of water and the children would stir for no less than 10 minutes to prevent the congealing. Good old Mr Maccagnan would make a savory blood sausage and a chocolate one, the latter was creamy like chocolate mousse and the children clamored for it! The savory version however was for Mr Mac and he kept it locked firmly away. My only other exposure was a Turkish family that fried it with their eggs in the morning and served it with olives, feta cheese and bread...yum!
Very interesting I would try the sausage. thank you for the video.
Just a remark on the availability of blood. I did several versions of blood sausage by myself. I simply used freeze dried blood, as it is easy to get in Germany. Though the re-hydrated blood has not the same color as fresh blood, the sausages have the same color as the ones made with fresh blood. Moreover, the taste is good, there is more or less infinite shelf live of the blood powder, and this product might even take the fear or disgust away from those who never used blood in their sausage.
Greetings and thank you for your content!
ANother great video. I thoroughly enjoyed it. Fancy using cooked meat in a black pudding. I love black pudding and I shall try and make this. Once again thanks for your videos.
Keep the videos coming great work
I would like to try that some day.
Good morning Duncan growing up in a Czech and Polish family mine years ago on the farm we butchered everything ate lots of blood sausage now that I am old not anymore it’s kind of hard to watch you make it as a kid it was fun
I’m loving this
Keep up the great work! You ae right i need that book. Thanks for the great vids.
Looks really gooey. Would love to try this one. Great Job 👍
I love the "this little pig"
Nothing beats a fried piece of blood sausage! Thanks for sharing, Duncan.
Certainly taking many out of their comfort zone this March. It's been very entertaining and informative
Messing around, making sausage has taken over my life lately.
The barley would make a great texture. With the fat chunks and barley it would be an awesome combination!
I'm not really into blood sausages, but thanks for another great video.
Interesting recipe. Not sure if I make it because I would be the only one eating it. Lol Thanks
Very cool video,i want the book !
I have the old bopok , it is super !
Love the show and great to see new videos for March 2023.
The problem with blood sausages is that I'm the only one that will eat them in my family. Thanks for sharing your knowledge
I have never had a blood sausage. Are plenty of head cheese as a kid with my grandpa. Might have to try one soon.
Interesting sausage
Just made their Chaurice on page237 in Home production of quality meats and sausages, pretty tasty
Mashing coagulated blood in a bucket is such a vibe.
I've only had blood sausage maybe once. And I can't remember what it tastes like. But definitely would love to make some after seeing this.
My Dad used to make a German version of Blood Sausage, I was just a child and I thought it was awful, all I remember was it looked to me like something I would never eat. Dad thought it was wonderful. As kids our job was to cleaner casings, if you have never cleaned casings at butchering time you probably have no idea what the phrase < slick as a gut > really means
That is definitely the blood sausage I grew up with. Wasn't my favorite as a kid but if dad ate it we ate it. I think this is the one I would like to try making. Another great video Duncan, really appreciate you taking the time to make all these videos for us. Cheers
Interesting.
thumbs up DH❤️
I may have to step out of my comfort zone and make a blood sausage to try at least once, if I can find some blood to buy.
A good, quick, tutorial would be on how to prepare blood after the kill for storage.
We stir fresh blood for several minutes and remove any coagulation that forms.
Duncan that looks similar to what my Uncle use to make, just need to remember page 514 when I get the book😅
after watching all your video's i kinda want to make a blood sausage..
Another interesting video Duncan. I was not able to get fresh blood around me. So I ended up getting freeze dried blood. I'll have to give this a try. Thanks for all your efforts in March!
Have not make it in years since we left the farm as nobody in the area home butchers anymore. But you should salt your blood so it does not clot. We used to add fine ground ham or 60/40 pork, and caramelized onions ground in the ham or ground pork instead of barley we used toasted buckwheat 3/2 ratio blood/buckwheat mix the ground meat and oions toasted buckwheat and blood and salt white pepper and ground corriander stuff casing loosely, in ukrainian dad called the sausage kiskka pronounced ( kee- sh-ka) you had to watch so as yo not over stuff as it would pop the casing when poached 8
Great video. I do not think I will be trying this one.
im with your grandmother on this one .i would gladly taste it after its done but could not work with the blood in making the sausage
Haven't tried a blood sausage before, would definitely like to at some point! My coworker keeps asking me to make him some, glad to hear the pointers you included in this. Also, it's becoming a game of mine to guess what order you filmed these, and this video I think might have been the first you filmed, m a y b e the second. Thanks for making March a great month for me this year!
The best blood sausage ever..👍 Also to call you "jelito" in Czech slang means someone who is clumsy or lil dumdumb.
Blood sausage is still on my yet to try, but your endorsement for this one may push me to give it a try.
I'm with team grandma. 😀
Well not to in to the blood sausage lol but would be in to a book you are giving away lol haven’t missed a day yet I am faithful lol keep it up u r doing well and I know it’s a grind ooo baby I got a whole more.
I am surprised to see somebody who actually likes jelito. In czech it is pronounced yelito. I did not see what spices you used but typical is garlic, black pepper, cumin, marjoram and allspice. But well done and I love to see somebody from N America enjoying this because i know people who are sick of an idea of eating blood...
Blood sausage is black pudding here in the uk 👍
I know blood sausage is a a tradition dates back a long time a lot of cultures. I'm not slamming anybody's culture but I just cannot do blood sausage. And I have tried it.
My dad grew.up on a farm and always said the only thing that is waisted on a pig during the butchering is the squeal.
I imagine black pudding is very similar to make. Why was the blood sausage made in the first place or the history of it it? Black pudding is good so this one should be too. Good sausage Duncan
I never made this and have never eaten it so I have one clue how it would even teast.i have eaten some different things and like to try. Different things .I know in Russia you can buy in any shop a bar or cooking snack bar that is made out of blood .they made them to feed to wounded soldiers to help keep up there strength. I was told.
Good morning Duncan
This sausage looks really good also. Were can dried blood product for sausage making
be bought ? I believe it processed and approved for consumption in recipes thanks
for another great video have a great day
Heard of it never had it
Always heard of blood pudding have you ever made that
I have never had a blood sausage or know where I can get the blood to make them. Will have to track some down and give it a try.
Like watching the blood sausage but not sure if brave enough to try
The boiling of the black sausages could be better managed with sous vide. I wonder how different they'll turn out.
It's a shame blood sausage isn't more common in Canada. I've only got maybe 1 or 2 choices in most grocery store on the east side of the country.
Nice try on the pronunciation. I pick these up at a local producer (Karpisek's, Wilber, Nebraska USA; self proclaimed Czech capital) from time to time.
We say it like this, "ya'-lee-ta" [JALITA].
Hey duncan great work that u do i live in the netherlands and thank to you i am making sausages your smoked jalapeno and cheese recipe is tasty an great but i have one question i have troubles stuffing or too full or not full enough even holding the casings is a little trouble can u help me a little or a little advise
Barley sounds interesting.
Hey Duncan, of the blood sausages that you have made, which would you recommend as best?
I bought the 1001 recipes. I could not find any CANADIAN sausage recipes. Several English recipes call for RUSK. I could not find any recipes for Rusk. Scot Rea a British butcher has a UTube video showing hw to make Rusk. If you could have a look maybe you could do a video showing your version of making Rusk. Keep up the good , informative and entertaining Videos.
Blood sausage... Is blood expensive, can I use deer blood?
Edit: 12:05 Breakfast of Champions.
A use for all parts of the pig!
My dad liked blood sausage - we would leave the kitchen when he cooked it. I enjoy watching the procedure, but would definitely have to say 'No, thank you.'.
👍
Good morning.
👋
Never have I ever
Pass on the blood
I am a meat enthusiast!
No thank you on this one, but informative
Where can you order one of these books
Send a brotha a book
Maybe I should break down and try a blood sauce to see what I'm missing lol
Can’t do the blood sausages. Thanks anyways Duncan . See you tomorrow for a new sausage.
Are there a lot of blood sausage recipes in this book, or is it that you're focusing on them a bit? Not complaining; just curious. Oh, and please please please pick me!
Are you just randomly picking sausage to make or are these sausages ones that you wanted to personally try?
randomly picking.
Not for me but thanks for the video.
Is that transylvania sausage? What is the most popular Canadian sausage
Blood sausage I've had in the past was not for me! It was mostly blood though. I think I'll give this a try if we kill a pig this spring to get some blood.
dont think i can convince myself to eat blood sausage, looks like sausage but...not enough
Blood worst is often with cooked rice.
Well, it is blood sausage, not close to my favorite, but interesting