Divenice po ninsku (Nin)

Ingredients:

• 1 homemade corn flour (polenta)
• fresh pig blood from one pig
• 4-6 handfuls of fresh crackers
• Nin salt
• 1 large spoon of pepper
• grated zest of 1 local orange and 1 lemon
• 200 g of raisins
• ½ nutmeg (optional)

Preparation:

Prepare a large container for water that is placed on a low heat to boil. Homemade pork intestines are needed for the preparation of divinica, and the large intestine is soaked in salted water the day before preparation, thin pork intestine can also be used. Divenice is made with homemade corn flour, and it can be replaced with polenta.

If the blood has stopped, it must be diluted with 300 ml of extremely lukewarm water to even out the liquid and the concentrated part of the blood in the chest. Make sure that the water is not hot, because the blood would coagulate further and it would be difficult to combine with the intended mixture. Add corn flour, crackers, salt, pepper, raisins, nutmeg and grated orange and lemon peel to the diluted blood. The combined mixture with mixed blood should not be thick, but not too thin, but thicker than pancake mixture. The intestines are full of two people. Fill them by holding a hose at one end, and pouring the mixture through the funnel with the other end, and if the crackles stop, they are pushed with the round handle of the cooker. Fill 2/3 of the intestines because the cornmeal (polenta) expands and will fill the entire intestine when cooking. The intestines are lightly tied, and pierced in several places along the entire length with a thick needle so that the intestines do not burst during cooking. Hoses shrink in hot water, so take that into account when filling. Put the mushrooms in a pot with boiled water. It is good to place one stick over the pot of boiled water so that the divenes hang during cooking. During cooking, it is good to additionally pierce the divene with a needle in several places, so that the residual air escapes and the divene will not burst. Cook them for about half an hour so that the divines are broken down. Take the cooked divinice out of the pot and place it on an ancient board to cool down. The use of spices is different because they depend on the habits of the household. Divenica were most often eaten as an independent dish for dinner, and sometimes they were served with sauerkraut.