Blood pudding, also called black sausage, is an old-fashioned recipe that’s been around for a long time. It’s popular in many countries and is known for its bold flavors and hearty texture. This black sausage might seem unusual, made with pork, spices, and pig’s blood, but it’s a tasty and filling dish. This recipe is a great place to start if you’re curious about trying something new or bringing a little history into your cooking. Don’t worry—it’s easier to make than you think, and the result is a delicious and savory meal that can be enjoyed for breakfast, lunch, or dinner.
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Blood Pudding
Food History
Blood pudding has been enjoyed in many countries for centuries. It’s also known as black pudding in the UK and morcilla in Spain. People have been making sausages like this for a long time to use up every part of an animal. Back in the day, families would butcher animals, and instead of wasting the blood, they found ways to use it in recipes. This is how dishes like blood pudding became part of many food traditions.
In England, blood pudding is often served as part of a big breakfast, alongside eggs, bacon, and toast. In Spain and France, it’s usually served at dinner with stews or potatoes. Wherever you find it, blood sausage recipes are often a favorite during colder months because it’s a filling, flavorful dish.
Timeline
- Ancient times: Early blood sausage recipes appear across Europe.
- Middle Ages: Blood pudding becomes common in many European kitchens.
- 18th and 19th centuries: Blood pudding grows in popularity, especially in Britain and northern Europe.
- Today: Blood sausages are still popular and served in traditional meals worldwide.
Recipe Discussion
This black sausage recipe starts with fresh pork, boiled until tender. The recipe calls for some solid fat mixed with lean pork for flavor and moisture. After boiling, the pork is chopped finely and combined with breadcrumbs, spices, and garlic. The spices—like allspice and cloves—add a nice warmth to the flavor, while the garlic gives it a bit of bite.
What makes this recipe stand out is the addition of pig’s blood. It’s stirred with a little salt to keep it liquid, then mixed into the meat. This is what gives blood pudding its dark color and rich flavor. Once mixed, the sausage filling is stuffed into casings and boiled for about 20 minutes. After they cool, the sausages can either be smoked for a few days or simply hung in a cool, dry place to firm up.
Preparation Tips
- Use fresh pork: Make sure to use fresh meat with a good mix of fat and lean portions for the best flavor.
- Stir the blood carefully: Mix the blood with salt to keep it from clotting before adding it to the meat mixture.
- Grind or chop meat finely: You can use a sharp knife or a meat grinder to make sure the pork is finely chopped for a smooth sausage texture.
- Boil sausages gently: Don’t overcook—20 minutes is all it takes to firm up the sausages.
- Hang in a cool place: If you’re not smoking the sausages, be sure to hang them in a cool, dry spot so they don’t spoil.
Recommended Kitchen Products
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- Meat grinder: A meat grinder helps break down the pork for a smooth sausage texture.
- Sausage casings: Natural casings are best for making traditional sausages like this.
- Sausage stuffer: A sausage stuffer makes it much easier to fill the casings evenly.
- Smoker: If you decide to smoke the sausages, a smoker will help you control the flavor and texture.
Serving Suggestions
- Full breakfast: Blood pudding is often served with fried eggs, bacon, and toast for a traditional English breakfast.
- Roasted potatoes: Crispy roasted potatoes or mashed potatoes pair perfectly with black sausage.
- Sauerkraut: Tangy sauerkraut is a great side dish to balance the richness of the sausage.
- Pickles: Pickled vegetables like onions or cucumbers add a nice contrast to the savory flavor of the sausage.
A Traditional Taste You’ll Love
Blood pudding might sound like an unusual dish, but it’s full of rich flavors and a great way to try something new. Once you get the hang of it, making your own black sausage at home can be a fun project. Whether you serve it for breakfast with eggs or as part of a hearty dinner, this recipe is sure to bring a traditional touch to your meal. Enjoy the flavors of the past with this time-honored dish!
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Blood Pudding (Black Sausages) Recipe
Black Sausage
Ingredients
- 4 lbs lean fresh pork
- ⅓ part solid fat
- Little water as possible
- Cut into tiny pieces or chop finely
- 8 oz breadcrumbs
- Allspice, 1 tsp ground cloves
- 1 clove garlic, crushed
- 1 pint pig’s blood (which has been stirred with a little salt to keep it liquid)
Instructions
- Boil pork until tender in as little water as possible.
- Cut into tiny pieces or chop finely.
- Mix pork with breadcrumbs, allspice, ground cloves, and garlic.
- Stir pig's blood with salt to keep it liquid and add to the pork mixture.
- Mix thoroughly.
- Fill prepared sausage casings and boil for 20 minutes.
- When cold, smoke for 3 days or hang in a cool place without smoking.