Slow-Roasted Blood Sausage with Paskha and Easter Accompaniments

Method

1. Preheat oven to 200°C (390°F).
2. In a small bowl, mix olive oil, black pepper, and paprika.
3. Brush the blood sausage with the spice mixture.
4. Place the blood sausage on a baking sheet and roast for 25 minutes, turning halfway through.
5. While the sausage roasts, prepare the paskha by mixing cheese, eggs, sour cream, and spices according to traditional methods.
6. Boil eggs and peel them.
7. In a separate bowl, combine sour cream with dill, parsley, and chives.
8. Arrange the roasted blood sausage, paskha, hard-boiled eggs, sour cream mixture, herring, and pickled vegetables on a platter.
9. Serve with fresh bread and wine.
10. Enjoy the meal with family and friends.