Rinse the pork skins very well, scrape with a knife and rinse again, repeat this procedure several times. Pour in water and cook after boiling over low heat for 30 minutes.
Drain the water from the skins, cool and pass through a meat grinder with a small nozzle. You also need to grind onions and garlic.
Boil buckwheat until cooked, but do not digest. Add the cereal to the skins, mix, salt and pepper to taste.
Strain the blood through sated and pour in to the rest of the ingredients, mix again.
Rinse the intestines, if necessary, scrape a little with a knife. Tie one end of the intestine, and put the other on a special nozzle. Fill the intestine with minced meat to the top, tie the second end, pierce in several places with a needle.
Pour water into the pan, bring to a boil, gently lower the sausage and cook after boiling for 15 minutes.
Transfer the sausage into a baking dish, grease a little with butter and bake at 180 degrees 15 minutes. Instead of baking, you can fry in a pan on both sides.
Black pudding with buckwheat is very tasty, tender and has a rich and rich taste. Cooking is not too difficult, the taste of the dish will depend on the quality of the blood, fresh blood can be ordered at the meat market or searched at the supermarket, but it is still better to take from trusted suppliers. Buckwheat makes sausage richer and more flavorful. When you bake or fry the blood, add another chopped garlic to make the sausage more flavorful. Serve with any garnish, vegetables or as an appetizer for alcohol.