Traditional Blood Sausage Recipe

Why This Works

• Coagulation Control: Pork blood is essentially a high protein liquid that turns solid when heated. By keeping the poaching temperature below a simmer, we allow the proteins to set into a smooth, custard like matrix rather than becoming grainy or rubbery.
• The Fat to Lean Ratio: The 500g of pork back fat isn't just for flavor; it provides the "shatter" in the texture. As the sausage cooks, the fat softens but stays in distinct cubes, creating pockets of richness that contrast with the earthy blood mixture.
• Starch Hydration: Using 250g of cooked, cold pearl barley acts as a stabilizer. It absorbs any excess moisture during the cooking process, preventing the sausage from becoming watery while providing a satisfying, chewy texture that holds the links together.
• Heavy Cream Emulsification: Adding 100ml of heavy cream introduces milk fats and proteins that help bridge the gap between the liquid blood and the solid fat. This creates a more cohesive emulsion that feels luxurious on the palate.
• Aromatic Infusion: Sautéing the onions in 30g of rendered lard before adding them to the mix softens their harshness. This ensures the onion flavor is sweet and integrated rather than crunchy or overpowering in the finished link.

Quick Decision Guide for Beginners

Building a solid foundation for your sausage is all about understanding how these elements interact. If you've ever made a Sausage Potato and recipe, you know how important the balance of fat and starch is for a satisfying meal. The same logic applies here, just with a different protein base.

Component Analysis

Using the right salt is non negotiable here. I prefer kosher salt because the larger grains dissolve more predictably in the liquid blood than fine table salt, which can sometimes clump. It’s a trick I learned making my Johnny Marzetti Recipe, where the salt needs to penetrate every layer of the dish evenly.

Sourcing Your Essential Ingredients

• 1 liter fresh pork blood, strained: This is the heart of the recipe. Look for it at local butcher shops or specialty Asian or European markets. Why this? Provides the deep, iron rich base and acting as the primary binder.
  • Substitute: Beef blood (slightly stronger flavor but works identically).
• 500g pork back fat, finely diced: You want the hard white fat from the back, not the soft leaf fat. Why this? Provides essential moisture and a beautiful speckled appearance.
  • Substitute: Diced pancetta or slab bacon (reduce salt in recipe if using).
• 250g cooked pearl barley, cold: Cook this until tender but still "al dente." Why this? Acts as a sponge for the blood and provides structural integrity.
  • Substitute: Cooked white rice or steel cut oats for a different crumb.
• 100ml heavy cream: Use full fat cream for the best results. Why this? Softens the iron heavy flavor of the blood and adds a velvety mouthfeel.
  • Substitute: Full fat coconut milk (adds a subtle nutty note).
• 2 large yellow onions, finely minced: These provide the necessary sweetness. Why this? Counteracts the richness of the fat and blood.
  • Substitute: Shallots for a more delicate, garlicky profile.
• 30g rendered lard: Used for sautéing the onions. Why this? Keeps the flavor profile consistent with the pork theme.
  • Substitute: Unsalted butter.
• 25g kosher salt: Essential for seasoning and setting the proteins. Why this? Enhances flavor and helps the sausage hold its shape.
  • Substitute: Sea salt (use slightly less by weight).
• Spice Blend (Pepper, Allspice, Clove, Marjoram, Paprika): This is a mix of 5g white pepper, 2g allspice, 2g clove, 1g marjoram, and 1 tsp piri piri. Why this? Creates a warm, complex flavor profile common in German and Portuguese styles.
  • Substitute: Pumpkin pie spice (in a pinch, for the warm notes) plus extra black pepper.
• Standard hog casings: Natural casings give the best "snap." Why this? Strong enough to hold the liquid mix but tender when cooked.
  • Substitute: Collagen casings (easier to handle but less traditional).

step-by-step Cooking Process

1. Prep the casings. Rinse the hog casings inside and out with cool water and soak them in a bowl of warm water for at least 30 minutes. Note: This makes them pliable and removes the salt used for preservation.
2. Sauté the aromatics. Melt the 30g of rendered lard in a skillet and cook the minced onions until translucent and soft but not browned.
3. Mix the spices. In a small bowl, combine the salt, white pepper, allspice, clove, marjoram, and piri piri. Note: Pre mixing ensures the spices distribute evenly in the liquid blood.
4. Combine the liquids. Pour the 1 liter of strained pork blood into a large mixing bowl and whisk in the 100ml of heavy cream and the spice blend.
5. Fold in the solids. Add the cooled onions, the 500g of diced pork fat, and the 250g of cold pearl barley to the blood mixture.
6. Stuff the sausages. Use a funnel or sausage stuffer to fill the casings, leaving about 20% "slack" in each link. Note: The mixture expands as it cooks; overstuffing will cause the sausages to shatter in the pot.
7. Tie the links. Twist the casings every 4 to 6 inches and tie them off with kitchen twine.
8. Prepare the poach. Bring a large pot of water to 175°F (80°C). Do not let it boil.
9. Cook the sausages. Submerge the links in the hot water and poach for 1 hour until the internal temperature reaches 160°F and the sausages feel firm.
10. Shock and dry. Remove the sausages and immediately place them in an ice bath for 5 minutes. Dry them thoroughly with paper towels before storing or frying.

Chef's Tip: If you see an air bubble while stuffing, use a sterilized needle to prick the casing. This releases the air and prevents the sausage from bursting during the poaching phase.

Fixing Common Sausage Mistakes

One of the most frustrating things that can happen is finding your hard work floating in a pot of brown water because a casing broke. This usually happens because of heat or pressure. If the water gets too hot, the blood proteins expand too quickly, and the casing simply can't handle the tension.

Another issue is a "metallic" taste. This often happens if the spices aren't bold enough to stand up to the iron in the blood. If you find the flavor too intense, the fix is usually more onion or a touch more cream in the next batch.

Quick Fix Guide

Common Mistakes Checklist

• ✓ Always strain your blood twice; tiny clots create a gritty texture.
• ✓ Never skip the soaking step for the casings, or they will be too tough to eat.
• ✓ Ensure the barley is completely cold before mixing; warm starch will thicken the blood prematurely.
• ✓ Use a thermometer for the poaching water; guessing the temperature is the #1 cause of failure.
• ✓ Don't overcrowd the poaching pot, which can cause uneven cooking and temperature drops.

Easy Swaps and Variations

When you're looking to scale this recipe, keep in mind that liquids and solids behave differently. If you're cutting the recipe in half, you can simply divide everything by two. However, if you're doubling it, I suggest only increasing the spices to 1.5x at first, then tasting a small cooked spoonful.

Spices like cloves and allspice can become overwhelmingly "medicinal" if doubled strictly by volume.

If you are looking for a quicker meal that uses similar flavors without the stuffing process, you might enjoy a Homemade Sausage Gravy recipe. It's a different beast entirely, but it satisfies that same craving for savory, spiced comfort food.

Customizing Your Batch

• For a Traditional German Twist: Add 1/2 tsp of dried thyme and increase the marjoram to 3g.
• For a Portuguese "Morcilla" Style: Add 2 cloves of minced garlic to the onions and increase the piri piri to 1 tablespoon.
• For a Keto Friendly Version: Swap the barley for 200g of finely chopped cauliflower or crushed pork rinds.

De Bunking Kitchen Legends

One common myth is that you need to "boil" blood sausage to make it safe. In reality, boiling is the enemy. Blood proteins are delicate, much like eggs. If you boil them, they become rubbery and tough.

A gentle poach at 175°F is more than enough to cook the proteins and ensure food safety without destroying the texture.

Another misconception is that blood sausage should be eaten immediately. While it's great fresh, the flavor actually improves after 24 hours in the fridge. The spices have time to meld, and the texture firms up, making it much easier to slice and fry the next day.

This is a "reliable" classic for a reason it was designed to last.

Storing and Saving Scraps

Storage: Keep your poached sausages in an airtight container in the fridge for up to 5 days. For longer storage, they freeze beautifully. Wrap each link tightly in plastic wrap and then foil; they will stay fresh in the freezer for up to 3 months.

To reheat, thaw overnight in the fridge and then pan fry in a little butter until the edges are crispy.

Zero Waste: Never throw away the poaching liquid! While it might look dark, it’s full of flavor. You can use it as a base for a rustic soup, similar to how you’d use the broth from a Knoephla Soup Recipe. If you have extra diced fat that didn't make it into the links, render it down and store it in a jar. It's liquid gold for roasting potatoes later in the week. Even the small scraps of casing can be chopped and added to a stir fry for a bit of extra texture.

Perfect Serving and Pairing

The best way to enjoy this blood sausage is to slice it into thick rounds and fry it in a cast iron skillet with a pat of butter. You want the outside to get "shatteringly" crisp while the inside remains soft and velvety. It’s the ultimate contrast.

For a full meal, serve the fried slices alongside sautéed apples and onions. The acidity of the apples cuts right through the richness of the pork fat. If you're feeling extra hungry, a side of creamy mashed potatoes or a simple green salad with a sharp vinaigrette works wonders.

This is a "foolproof" way to bring a bit of old world charm to your dinner table without a lot of fuss. It’s a meal that feels like a hug, and after you’ve mastered the technique, you’ll find yourself craving that unique, savory depth all winter long.

High in Sodium (⚠️)