Cook pork head, lungs, tongues until the meat becomes soft. Then grind it on a fine setting. Fry the onion in lard and add the intestinal fat; Grind everything in a meat grinder. Add the cooked buckwheat porridge, pig blood and spices to the ground mixture and stir well ( To taste for sufficient spiciness, fry a small amount before stuffing) Prior to stuffing, soak salted small casings in tepid water.
Put the stuffed casings into hot water of around 70 Cs; do not allow the water to boil. Check if blood sausages are ready by puncturing them with a small needle – if a blood-like liquid appears, they need more cooking. The blood sausages are ready when only a clear, greasy liquid comes out.
Leave the blood sausages in a cool and airy place to let the surface of the casing dry.