Blood Sausage Recipe: Let’s be honest: the idea of blood sausage might make a few people hesitate. But if you’re reading this, you’re probably curious—and for good reason. Blood sausage is one of those age-old recipes that tells a story, packed with flavor, nutrients, and history. It might seem intimidating at first, but once you understand the process and the cultural richness behind it, you’ll realize it’s just another incredible recipe passed down through generations.
Blood sausage, often referred to as black pudding, morcilla, or blutwurst depending on the region, is essentially sausage made with blood (commonly pig’s or cow’s), fat, and filler ingredients like grains or rice. These ingredients are mixed, stuffed into casings, and cooked to create a rich, savory, and slightly earthy dish that’s eaten worldwide—from the UK and Spain to Korea and the Philippines.
This isn’t your average grocery store sausage. Blood sausage is a bold, deeply flavored food with unique textures and endless possibilities. Plus, it’s highly customizable. Whether you want to keep it traditional or spice it up with herbs and spices, you’ve got the freedom to get creative.
In this complete guide, we’ll walk you through every step of making blood sausage at home. From choosing ingredients to cooking and serving, you’ll get everything you need to make a perfect batch. Let’s dive in—you might be surprised how satisfying this process can be.
What is Blood Sausage Made Of?
Blood sausage isn’t nearly as mysterious as it sounds. At its core, it’s made of a few basic components:
- Blood – Usually from a pig or cow. It’s the primary ingredient and gives the sausage its signature dark color and unique taste.
- Fat – Often pork fat or suet. It adds richness and helps with texture.
- Fillers – These include rice, barley, oats, or bread crumbs. They absorb the blood and fat, helping bind the sausage.
- Aromatics and Spices – Think onions, garlic, pepper, nutmeg, thyme, and other regional flavors.
- Casings – Traditionally made from cleaned pork intestines, but synthetic versions are available for convenience.
Different regions add their own spin. For instance:
- UK & Ireland: Use oats and barley – known as black pudding.
- Spain: Morcilla includes rice and paprika.
- Germany: Blutwurst often includes barley and marjoram.
- Philippines: Dinuguan is a stew version of blood sausage ingredients.
In short, blood sausage adapts to local ingredients and tastes. You can do the same in your kitchen.
Health Benefits and Nutritional Value
Sure, blood sausage might not sound like a superfood, but it packs quite the punch when it comes to nutrition.
1. Rich in Iron
Blood is naturally high in heme iron—the kind your body absorbs best. For people with iron deficiencies or anemia, blood sausage can be a powerful addition to your diet.
2. Protein-Packed
Thanks to the blood and meat/fat content, blood sausage provides a solid source of protein to help with muscle growth and repair.
3. Vitamins and Minerals
It also contains:
- Vitamin B12
- Zinc
- Selenium
- Niacin
These nutrients support immune function, brain health, and energy production.
4. Filler Ingredients Add Fiber
Grains like oats or barley add dietary fiber to the mix, helping with digestion.
Caution:
- It’s high in fat and cholesterol—so moderation is key.
- Sodium content can also be on the higher side.
So, while it’s nutrient-dense, it’s not something you want to eat every day. Think of it as a treat—rich, satisfying, and packed with tradition.
Cultural History of Blood Sausage
Blood sausage has been around for centuries—maybe even thousands of years. In fact, it’s one of the earliest forms of sausage ever made.
The idea came from not wasting any part of the animal. After slaughter, people used the blood, fat, and intestines (for casing) to make food that could be preserved and consumed later. Smart, right?
Some notable cultural connections:
- Ancient Greece: Homer’s Odyssey mentions a blood-filled stomach cooked over a fire.
- Germany: Blutwurst is a staple at Oktoberfest.
- Spain: Morcilla is a beloved tapas dish.
- Philippines: Dinuguan, a stew-like dish, uses pig’s blood as the base.
- United Kingdom: Black pudding is a breakfast favorite.
The dish may look different around the world, but the idea is the same—resourceful, flavorful, and rich with tradition.
Essential Tools and Equipment
Before you dive into the cooking, make sure you’ve got the right tools on hand. Here’s what you’ll need:
Must-Have Tools:
- Large mixing bowls
- Funnel or sausage stuffer
- Sausage casings (natural or synthetic)
- Large pot or stockpot
- Colander
- Sharp knife
- Cutting board
- Meat thermometer
- Gloves (optional, for handling blood)
Having the proper tools makes the entire process smoother and safer. Don’t try to stuff sausage by hand without the right funnel—it’ll get messy fast.
Ingredients You’ll Need
Here’s a basic traditional recipe for blood sausage. Feel free to adjust spices based on your taste.
Ingredients:
- 2 cups fresh pig’s blood (or cow’s blood)
- 1 cup pork fat (finely diced)
- 1½ cups cooked rice or barley
- 1 large onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tsp black pepper
- 1 tsp salt
- ½ tsp ground nutmeg
- ½ tsp dried thyme
- 1 tsp vinegar (helps prevent coagulation)
- Natural sausage casings (soaked and cleaned)
Optional Add-ins:
- Chopped apple or raisins (for sweetness)
- Paprika or cayenne (for heat)
- Breadcrumbs instead of rice
Each region adds a unique touch. Want to make Spanish-style morcilla? Add paprika and cumin. Prefer a British twist? Use oats instead of rice.
Where to Buy Fresh Blood
Sourcing animal blood is probably the most unfamiliar step for beginners, but it’s easier than you might think—if you know where to look.
1. Local Butcher Shops
Your best bet is a local butcher or meat processor. Many butchers can provide fresh pig or cow blood upon request, especially if you call ahead. Just make sure to ask if it has been treated with an anticoagulant like vinegar—this keeps it from clotting during storage.
2. Ethnic Markets
Many Asian, Eastern European, and Latin American grocery stores sell frozen blood, usually labeled as “pig blood” or “pork blood cubes.” Make sure it’s not already cooked unless your recipe allows it.
3. Slaughterhouses or Farms
If you live in a rural area, you might find a local farm or abattoir willing to sell fresh blood. Always ask about cleanliness, storage, and safety.
4. Online Suppliers
There are specialty meat retailers online that offer frozen blood for culinary use. Ensure they’re reputable and follow safe food handling procedures.
Safety Note: Blood is highly perishable. If you get it fresh, refrigerate it immediately and use it within 24–48 hours, or freeze it. Always use gloves when handling raw blood, and sanitize your workspace thoroughly.
Preparing Your Workstation
Before you touch a drop of blood or cook a single grain, it’s essential to set up your kitchen properly. Blood sausage is hands-on, and prepping your workstation ahead of time will save you mess and stress later on.
1. Sanitize Everything
Clean your counters, cutting boards, knives, and bowls. Blood can carry bacteria if mishandled, so everything needs to be squeaky clean.
2. Lay Out All Ingredients
Having your chopped fat, onions, cooked rice/barley, spices, and blood ready makes the process flow smoothly. Mise en place, as chefs say—everything in its place.
3. Tools Within Reach
Keep your funnel or sausage stuffer, pot, thermometer, and casings nearby. You don’t want to be digging through a drawer with bloody gloves on!
4. Wear Gloves and an Apron
Trust us—this gets messy. Gloves protect your hands, and an apron saves your clothes.
5. Soak the Casings
If you’re using natural casings (recommended), soak them in lukewarm water for at least 30 minutes. Rinse them thoroughly and run water through to check for holes or tears. This step makes them pliable and easier to stuff.
By organizing your space, you’ll make the process more enjoyable—and way more manageable.
How to Prepare the Casing
Casings are the skin that holds everything together. Traditional blood sausage uses natural pork intestines, which give the sausage a nice snap and authentic feel. Here’s how to prep them:
1. Soak the Casings
Rinse your casings under cold water to remove the salt they’re packed in. Then soak them in warm (not hot!) water for 30–60 minutes.
2. Flush Them Out
Run water through each casing like a hose. This helps check for any holes and removes any leftover debris or smell.
3. Inspect for Tears
Hold them up to the light and gently stretch them. If you see any thin or torn sections, cut them off.
4. Store Properly
If you’re not using them immediately, store soaked casings in a bowl of fresh water in the fridge. Change the water daily, and use within a week.
Tip: If you’re not into natural casings, you can use synthetic ones or even bake the sausage filling in a loaf pan without casing. It won’t be quite the same—but it’ll still be tasty!
Step-by-Step Guide: Making Blood Sausage
Now that everything’s prepped, let’s get into the fun part—making your own blood sausage from scratch.
Step 1: Cook the Grains
Cook your rice, barley, or oats until tender but not mushy. Let them cool before mixing. They’ll act as a binder and filler to give structure to the sausage.
Step 2: Sauté the Aromatics
In a pan, heat a little fat or oil and sauté your onions and garlic until soft and golden. Let them cool completely.
Step 3: Mix the Ingredients
In a large bowl:
- Combine the cooked grains, sautéed onions/garlic, and chopped pork fat.
- Add your salt, pepper, nutmeg, and thyme (or other preferred spices).
- Slowly pour in the fresh blood while mixing gently with a spoon or gloved hands.
- Add a splash of vinegar to prevent clotting.
Pro Tip: Don’t overmix—this can cause the sausage to become too dense.
Step 4: Stuff the Casings
Using a funnel or sausage stuffer:
- Carefully slide a section of casing onto your funnel.
- Spoon or pour the mixture into the casing, stopping about 4–5 inches before the end.
- Gently press out air bubbles and tie off the ends with kitchen twine.
- Repeat until all filling is used.
Be gentle—casings can burst if overfilled or handled roughly.
Step 5: Poach the Sausages
Bring a large pot of water to just below boiling (about 170–180°F / 75–82°C). Never let it boil—boiling can cause the sausages to burst.
- Lower the sausages gently into the water.
- Poach for 30–45 minutes, depending on thickness.
- Use a thermometer to check—internal temp should be about 160°F (71°C).
Once done, remove with tongs and let cool on a rack or towel.
At this point, you can eat them, refrigerate, freeze, or pan-fry for extra flavor.
How to Cook Blood Sausage
Once your blood sausage is made, here are the best ways to serve it up:
1. Pan-Frying
- Slice into thick rounds.
- Fry in a hot skillet with a little oil until crisp on both sides.
- Serve with eggs, potatoes, or toast.
2. Grilling
- Whole sausages can be grilled over medium heat.
- Watch closely—they can burst if overcooked.
- Great for BBQs or hearty dinners.
3. Oven Roasting
- Bake in the oven at 350°F (175°C) until heated through.
- Brush with oil or butter for a crispy finish.
Blood sausage pairs well with mustard, pickles, sautéed apples, or even spicy sauces.
Serving Suggestions
Once your blood sausage is cooked, the options for serving are nearly endless. Whether you want something hearty for breakfast or a bold dinner dish, this traditional favorite can adapt to just about any meal. Let’s explore some ways to enjoy it!
1. Classic Breakfast Plate
In the UK and Ireland, blood sausage—known as black pudding—is a beloved part of a full breakfast. Here’s how you can recreate that at home:
- Serve thick slices of pan-fried blood sausage with eggs (scrambled or fried)
- Add grilled tomatoes, mushrooms, baked beans, and toast
- A cup of strong tea or black coffee finishes it perfectly
This breakfast is filling, flavorful, and sure to keep you full for hours.
2. Tapas-Style Snacks
Inspired by Spanish cuisine, morcilla can be served as a tapa:
- Slice and sear the blood sausage until crispy
- Pair it with Manchego cheese, crusty bread, and olives
- Drizzle with olive oil and a sprinkle of smoked paprika
This is perfect for parties or casual appetizers.
3. Rustic Dinner Plate
For a more comforting, rustic dinner:
- Serve blood sausage with creamy mashed potatoes
- Add sautéed onions and cabbage or braised red cabbage
- Drizzle with a mustard-based sauce or gravy
This hearty dish hits the spot on cold nights.
4. Asian-Inspired Bowls
Korean-style blood sausage (sundae) can be used in:
- Brothy noodle soups
- Stir-fries with vegetables and spicy sauce
- Rice bowls topped with kimchi and sesame oil
It’s a great way to explore fusion cooking with traditional ingredients.
5. Sweet and Savory Combos
Try something different by pairing blood sausage with sweet elements like:
- Roasted apples or pears
- Cranberry chutney
- Caramelized onions
These flavors balance the richness of the sausage beautifully.
Common Mistakes to Avoid
Even experienced cooks can run into issues when making blood sausage. Here are the most common mistakes—and how to avoid them.
1. Overfilling the Casings
Natural casings are delicate. Overstuffing can cause them to burst during cooking. Always leave room for expansion, especially when using grains that may swell.
2. Using Boiling Water
Never cook blood sausage in boiling water. The high heat will cause the blood to coagulate too quickly, leading to a gritty, broken texture—and burst sausages. Always poach gently at a low simmer (170–180°F or 75–82°C).
3. Not Pre-Cooking Ingredients
Don’t add raw onions or garlic directly to your sausage mix. Always sauté them first to bring out their sweetness and remove harshness.
4. Poorly Prepared Casings
Casings need to be thoroughly soaked and rinsed. If they’re not soft and clean, they’ll be tough, rubbery, or carry off flavors.
5. Not Seasoning Enough
Remember: blood sausage should be bold in flavor. Don’t be shy with salt and spices. Taste your mix before stuffing by frying a small spoonful first.
6. Letting the Blood Sit Too Long
Fresh blood coagulates quickly. Work efficiently and stir in vinegar early to prevent clots.
Avoid these pitfalls, and your blood sausage will be flavorful, tender, and perfectly cooked.
Storing and Freezing Blood Sausage
Once you’ve made your blood sausage, proper storage is key to maintaining its flavor and safety.
1. Refrigeration
- Store cooled sausages in an airtight container or wrap tightly in plastic wrap.
- They’ll last up to 5 days in the fridge.
- Slice and pan-fry when ready to serve.
2. Freezing
Blood sausage freezes well:
- Wrap sausages individually in plastic wrap
- Place in a freezer-safe bag or container
- Label with the date
They’ll keep for 2 to 3 months in the freezer. To reheat, thaw in the fridge overnight and then gently reheat in a skillet or steam them.
3. Reheating Tips
Avoid microwaving, as it can make the sausage rubbery or dry. Instead:
- Steam until warm
- Pan-fry slowly over medium heat
- Warm in the oven at low heat (around 300°F / 150°C)
Proper storage ensures you can enjoy your homemade blood sausage any time with minimal waste.
FAQs about Blood Sausage Recipe
1. Can I make blood sausage without casings?
Yes! You can bake the mixture in a loaf pan, similar to meatloaf. It won’t have the same traditional look or snap but will still taste great. Let it cool before slicing.
2. Is it safe to eat blood sausage?
Absolutely—if prepared and cooked correctly. Always use fresh, high-quality blood and follow food safety practices (clean tools, low cooking temp, full internal cook).
3. Can I use other types of blood?
Yes. While pig’s blood is most common, you can use cow’s blood, duck’s blood, or even chicken blood depending on regional recipes. Each type has its own flavor profile.
4. How do I keep blood from coagulating during prep?
Add a small amount of vinegar (1 tsp per 2 cups of blood) when mixing. Keep the blood cool and work quickly to prevent early coagulation.
5. What’s the difference between black pudding and morcilla?
Both are types of blood sausage:
- Black pudding (UK/Ireland): typically uses oats and a firmer texture.
- Morcilla (Spain): often includes rice and paprika, and has a softer, spiced profile.
They’re very similar but reflect different cultural seasonings and grains.
Conclusion
Making blood sausage at home is more than just following a recipe—it’s reviving a tradition. Whether you’re recreating a beloved family dish or exploring a new culinary adventure, this rich, flavorful sausage rewards the time and care you put into it.
From selecting the freshest ingredients to learning how to mix and stuff the sausage correctly, you’ve now got all the knowledge to try it yourself. And when you taste that savory, bold, and comforting result—you’ll know it was worth every step.
So why not give it a try? Invite some friends, pour a drink, and share your homemade blood sausage with pride. It might just become your new favorite recipe to pass down.
