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Blood Sausage Recipe

lakshman
A savory sausage made from blood, grains, and spices, enjoyed across the globe for its rich flavor.
Print Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Breakfast, Main Course
Cuisine global
Servings 4

Ingredients
  

  • 2 cups fresh animal blood (pig, cow, or duck)
  • 1 cup steel-cut oats or barley
  • 1/2 pound pork fat, diced
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp ground nutmeg
  • 1/2 tsp allspice
  • Natural sausage casings (rinsed and soaked)

Instructions
 

  • Prepare the Oats: Cook the oats or barley according to package instructions. Drain and let cool.
  • Sauté the Onion and Garlic:
    In a skillet, cook the onion and garlic in pork fat until softened and fragrant.
  • Mix the Ingredients:
    In a large bowl, combine the blood, cooked oats, sautéed onion mixture, and seasonings. Stir until well incorporated.
  • Stuff the Casings:
    Using a sausage stuffer, fill the casings with the blood mixture, ensuring no air pockets.
  • Cook the Sausages:
    Bring a large pot of water to a gentle simmer (not boiling). Add the sausages and cook for 40-50 minutes until firm.
  • Chill and Store:
    Remove the sausages from the water and let cool. Refrigerate overnight if desired.
  • Serve:
    Slice and pan-fry or grill until crispy before serving.

Notes

  • Handle the blood carefully to avoid clotting.
  • Substitute oats with rice or breadcrumbs for a different texture.
Keyword black pudding, blood sausage recipe, traditional sausage