blood sausage Recipes
11 delicious blood sausage recipes from around the world
Blutwurst (German Blood Sausage)
A hearty and traditional German blood sausage, often served pan-fried with sauerkraut. This recipe requires careful handling of ingredients and precise cooking for optimal texture and flavor.
Boudin Noir aux Pommes
A classic French autumn dish featuring pan-fried boudin noir (blood sausage) served with sweet, caramelized apples. This recipe balances the rich, savory notes of the sausage with the tart sweetness of the apples.
Himmel und Erde (Heaven and Earth)
A hearty and traditional Rhineland dish, Himmel und Erde translates to 'Heaven and Earth,' representing the sweetness of apples (heaven) and the earthiness of potatoes, served with savory blood sausage and caramelized onions. It's a delightful balance of sweet, savory, and rich flavors.
Kaszanka (Polish Blood Sausage with Buckwheat)
A traditional and hearty Polish blood sausage, featuring the earthy flavor of buckwheat groats and savory pork fat, encased and gently cooked. This recipe requires careful preparation and is best served pan-fried.
Traditional British Black Pudding
A classic British blood sausage, rich in flavour and texture, made with pork blood, oatmeal, and finely diced pork fat. An essential component of a Full English breakfast.
Sundae (Korean Blood Sausage)
A traditional Korean street food, Sundae is a type of blood sausage made by stuffing pig intestines with a flavorful mixture of glass noodles, glutinous rice, pork blood, and sometimes other ingredients like tofu. It's typically steamed and served sliced with a simple salt and pepper dipping sauce.
Sundae Gukbap (Korean Blood Sausage Soup)
A deeply savory and comforting Korean soup featuring tender pork bone broth, chewy sundae (blood sausage), various pork offal, and served with rice. This dish is known for its rich flavor and hearty nature, often enjoyed as a full meal.
Morcilla (Colombian Blood Sausage)
A traditional Colombian blood sausage, Morcilla is a savory and rich delicacy, typically made with pig's blood, rice, onions, and aromatic spices, then encased and cooked until firm. It's a staple in Colombian fritanga platters.
Morcilla Venezolana
A traditional Venezuelan blood sausage, rich with spices and cooked with rice, offering a unique and savory culinary experience.
Rellena (Colombian Stuffed Blood Sausage)
A traditional Colombian delicacy, Rellena is a type of blood sausage stuffed with a savory mixture of rice, vegetables, and spices, then poached and grilled to perfection.
Sangrecita (Peruvian Blood Sausage)
A traditional and iron-rich Peruvian dish made from cooked chicken blood, onions, garlic, and herbs. Sangrecita is a hearty and flavorful home-style meal, often served as a starter or a light main course.