Blood sausage, also known as black pudding or morcilla in various cultures, is a traditional delicacy made from animal blood, fat, grains, and spices. It’s rich in flavor and history, enjoyed in many parts of the world from Europe to Latin America. If you’re curious about how to cook blood sausage and want to try it at home, this guide will walk you through the process in a simple, approachable way.
What Is Blood Sausage?
Blood sausage is a type of sausage where fresh animal blood (usually pig, cow, or lamb) is combined with fillers like rice, barley, oats, or cooked grains, along with pork fat, onions, and a blend of spices. The mixture is then stuffed into natural casings and cooked gently to set the flavors and texture. The result is a hearty, savory sausage with a rich, slightly earthy taste.
Preparing Blood Sausage: The Basics
Cooking blood sausage involves two main steps: preparing the sausage mixture and then cooking the sausages themselves. Here’s a straightforward overview:
Ingredients You’ll Need
– Fresh animal blood (pig or lamb blood is common)
– Pork fat, diced
– Cooked grains (rice, barley, or oats)
– Onions and garlic
– Spices like black pepper, allspice, nutmeg, and smoked paprika
– Natural sausage casings (hog casings)
– Salt and herbs (such as parsley)
Step 1: Make the Sausage Mixture
- Cook the grains: Prepare your choice of grains according to package instructions. Let them cool.
- Sauté aromatics: Cook onions and garlic in pork fat until soft and fragrant.
- Mix ingredients: In a large bowl, combine the fresh blood, cooked grains, sautéed onions and garlic, diced pork fat, and spices. Mix thoroughly to ensure even distribution.
- Prepare casings: Rinse and soak the natural casings in warm water to make them pliable.
Step 2: Stuff and Cook the Sausages
- Stuff the casings: Using a sausage stuffer or by hand, fill the casings with the blood sausage mixture, taking care to avoid air pockets.
- Cook gently: Bring a pot of water to a gentle simmer (around 76-80°C or 168-176°F). Submerge the sausages and cook for 30 to 50 minutes depending on their size, until firm.
- Cool and store: Remove the sausages from the water, let them cool, and refrigerate or freeze if not eating immediately.
Cooking Blood Sausage: Tips and Methods
Boiling or Simmering
Simmering blood sausages in water is the traditional way to cook them. The water should never boil vigorously, as this can cause the sausages to burst. A gentle simmer cooks the sausage evenly and keeps it moist.
Pan-Frying or Grilling
After boiling, blood sausages can be sliced and pan-fried or grilled to add a crispy exterior and deepen the flavor. Fry slices over medium heat for about 10-15 minutes until browned and slightly crispy on the outside.
Oven Roasting
Roasting blood sausage in the oven at 180°C (350°F) for about 25 minutes is another great way to add texture and flavor. Turn the sausages halfway through to brown evenly.
Making Blood Sausage at Home: A Quick Overview
If you’re adventurous and want to make blood sausage from scratch, here’s a simplified process:
– Cook pork rind and back fat until soft but not mushy.
– Grind the pork rind finely.
– Mix warm blood with ground pork rind, cooked fat cubes, spices, and seasonings.
– Stuff the mixture into casings or jars.
– Scald or boil the sausages at the correct temperature for the right amount of time (usually 40-50 minutes).
– Cool and enjoy your homemade blood sausage.
Flavor Variations and Serving Suggestions
Blood sausage is versatile. Different cultures add unique ingredients like rice, barley, or buckwheat, and spices such as smoked paprika or cloves. You can serve blood sausage:
– Sliced and pan-fried with eggs for breakfast
– Grilled alongside vegetables
– In stews or casseroles for a hearty meal
– With mustard, sauerkraut, or potatoes for a traditional touch
Final Thoughts
Cooking blood sausage is a rewarding experience that connects you with a rich culinary tradition. Whether you buy it ready-made or make your own, gentle cooking and proper seasoning are key to enjoying this savory delicacy.
Enjoy the rich flavors and textures of blood sausage in your next meal!
Blood sausage is a unique and flavorful dish that’s surprisingly easy to cook at home with a little care and patience. Give it a try and savor a taste of culinary heritage.