Sprinkle salt and cook covered over low heat for about 30 minutes. Take a large sized skillet and place it on heat with the duck fat. Season the potatoes with salt and freshly grated nutmeg and stir everything into a creamy puree. Now mix everything well till they combine properly. In this very mixture pour the hot blood from the saucepan. As far as groats are concerned, they are quite easily available in any of the super markets; however, most of the recipes and chefs would not advice for the usage of any of the factory processes materials while preparing blood sausages. Belonging to the category of cooked sausages, blutwurst is a famous German blood sausage with many regional varieties. Have large, clean hog intestines ready for stuffing. Stuff into casings and tie. Equipment for Making Alcohol Type Beverages. Fresh, your blood sausage will keep for about 3 4 days. Wet curing solution: make 40 Salometer brine (10 Baume): The filler material acts like a sponge material and more blood can be added to make the sausage darker in colour. By signing up you are agreeing to receive emails according to our privacy policy. In a large ovenproof saucepan, place pork and pork liver, and cover with water. 4 cups cooked long-grain white rice (preferably a day old) 1 pounds pork belly, trimmed and cut into 1/8- to 1/4-inch cubes. Spain: Here, milk, rice, eggs, cheese, almonds, pimentos, parsley, apples, et cetera are used. You can fill the sausage into jars as well as artificial casings. Stuff into 40 mm synthetic waterproof casings forming 50 cm (20") loops. When that happens, you can add the sausages. Write me a mail todaniel@wurstcircle.com. Add pork blood, to which vinegar has been added to keep it from clotting. Description. 4. Cook meats in a little water until soft. Gelbwurst - Children's dreams come true It is best to heat the blood to approx. Finding a reliable recipe on the internet becomes harder every day. Bring to a boil; lower heat and simmer 25 minutes. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing. Across the German lands blutwurst or the blood sausages are also available under the names of: Schwarzwurst, Rotwurst, Topfwurst, and Blunzen. Schaller & Weber Blutwurst is still made to the specifications of Ferdinand Schaller's recipe. What is the shelf life of the blood sausage? Traditional German Specialty Meats. Book recommendation: The Full Guide On Making Sausages Easily At Home Step-by-step instructions & 37 delicious recipes. For jars, I usually use ones from the Weck company. Blood sausages are cooked (Kochwurst) and contain chunks of lean meat, tongue, bacon, lard and offal from pork or beef in varying proportions, as well as rind and . Sometimes oatmeal or breads are also added. Move some of the apple-onion mix into the dish. Copyright 2023 I like Germany. Among the other most important ingredient are the skins. Then place this pot on heat and allow the water to simmer. Bonus: Breads, Sauces. Thanks to all authors for creating a page that has been read 60,936 times. It is made from pork without the using blood. Then cover the top of this pot by using a wet kitchen towel and allow the sausages to simmer for about 20 to 25 minutes. Mix blood with salt, Cure #1 and all spices. Preferably grind the meat mixture into a bowl set atop an ice bath to keep the meat cold. France: Boudin Blanc which uses: pork, milk, parsley, rice, pepper, and onions. The specific ingredients of the dish can vary from region to region. 2. 4. Add 1 teaspoon salt and bring to a boil. So you can choose wisely in that case. Preferences are only a matter of choice and regionally varieties. Not a boil, something like 170F for roughly 15 to 20 minutes. Soak the raisins in water, then drain. Grind half of the ground mixture a second time. The blood sausage has had a considerably long history, going back over a thousand years. Bring to a boil; lower heat and simmer 25 minutes. With respect to the older processes, about 5 Kgs worth of salt used to be added per 100 kg of blood. Place blood sausage on a baking sheet. All rights reserved. They are dark, sometimes almost black and made using fresh pigs blood, diced pork and pork fat, salt, pepper, and assorted seasonings. Grind the lean meat through a inch (6 mm) plate. Mix ground meats, fats, skins, barley, onions, potato flour with blood and all ingredients together. Skim fat off the reserved liquid and add enough water to make 7 cups. If you dont do the slaughtering yourself, its not so easy to get fresh pork blood. Grind all meats, fat and skins and onions through 3 mm (1/8") plate. 1 teaspoon ground cloves. Enjoy it. When the pork rind cools down, it turns into a solid mass. Coagulation of blood forms solids quite easily and then requires stirring as frequently as possible while the animals are slaughtered. In the case of the pig blood, it comes with a much lighter colour than any other variety of blood. Also, onions are added after frying them in fat till the point they reach a glassy stage. Cook in the center of the oven for 40-60 minutes, turning every 10 minutes for even heating. Wurstmeister Mike uses Old-World methods and traditional recipes to make his award winning specialty German sausages that loyal customers have come to love. Cook the chopped onions in the duck fat or lard over medium-low heat until they are caramelized, about 15 to 20 minutes. 2 tablespoons Spanish paprika. 2023 Warner Bros. The popular versions and their regions are as follows: From the above list: rice, barley or buckwheat groats, these components require a bit of pre-cooking. When you are done, tie another double knot at the end of the casing and seal it. Poland: White Blood Sausage comprising of: pork meat, pork liver, rice, onions, and marjoram. For artificial casings I recommend artificial casings caliber 45/25 for a smaller diameter and artificial casings caliber 60/25 for a slightly wider one. Sweden: Among the popularly used fillers are rye meal and raisins. We use cookies to make wikiHow great. Sometimes I also add 75 g onion sweated in butter or lard. Immerse in cold water for 5 minutes. Interestingly, in the United Kingdom and Ireland for instance its variety is called black pudding, in Boudin in France, Morcilia in Spain, Jelito in the Czech region, in Poland it is called Kaszanka, and Mustamakkara in Finland. Along the same lines new recipes and variations of the old developed during such a long time because of migration. Put the fat cubes in a pot and cook them for 25 minutes. You can visit the local market area to source groats. Bring to a boil; lower heat and simmer 25 minutes. Blood from pigs and cows are used most often than any other animal. Finely dice remaining fat pork and add; mix. If it is too cold, it will be too hard on the . Immerse in cold water for 5 minutes. When meat is cool enough to handle, remove bones, veins, and gristle, and grind coarsely. 1001 Greatest Sausage Recipes offers a collection of the worlds greatest sausage recipes. Now fill the blood sausage mass into glasses or artificial casings. Serves 8 or more. From this point on, it was probably not too long until the production of the blood sausage became widespread. They can also come in varying sizes, sometimes in links of 6 inches of 2 inches diameter. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called sausage recipes and when people search for sausage recipes they usually get recipes of dishes with sausages, but not actually how to make them. Thus it has to be collected immediately and then cooled to about 37F or 3C. The variants are extremely diverse depending on the region you live in. Luchow's German Cookbook, elfriede The process requires the back fat to be cut into cubes of 4 to 5 millimetre thickness. After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History. Boil fat trimmings at 95 C (203 F) until soft. Drain the potatoes, let the water evaporate and press through a potato press. Cook over moderate heat until fat is flowing; then lower heat and cook 45 minutes. Use a rimmed baking sheet to prevent the sausages from sliding off as you move the sheet. Cook the rind for about 1 hour. You need this to get your sausage mass into the casing. It's usually unsmoked but cooked. Another important fact to remember here is that if additional quantities of blood are added to the sausage preparation, in that case, the solid chunks of meat will have a tendency to sink down and then accumulate in one area of the sausage. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing. Cook these ingredients for 5 to 7 minutes till the onions become soft and translucent. When cooled, the sausage can be cold smoked for 24-48 hours. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. This allows meat particles to produce exudate (release proteins which are soluble in water and salt solution). on April 28, 2009. $ 6.99. Wiener Wrstchen - Also known as Frankfurter, Veal Lliver sausage - Fine, finer, that one, Simple Blutwurst (Blood Sausage) - The easiest version for beginners, Homemade Pflzer Blood sausage - A German classic, Headcheese - A speciality from Northern Hesse, Zwiebelmettwurst - Also tastes good without bread, German Salami - The original basic version, Teewurst Rgenwalder Art - The smell lets your mouth water, Landjger - Use pork or beef, either way it is a dream, Pork Rillette - It couldn't be easier and tastier, Poultry liver pt - A splash of rum makes guests go YUM, German Brtchen - The classic bun for sausages, Currywurst Sauce - Well known throughout Germany, Beer mustard - Does not make you drunk but happy, Chimichurri - Refreshing for the barbecue. Thus a formula has been developed in the same regard: In terms of the cost of production, it has been observed that the non-sliceable formula is cheaper and hence much more popular than its sliceable counterpart. 1001 Greatest Sausage Recipes offers a collection of the worlds greatest sausage recipes. A simple homemade German blood sausage. Cover with 2 inches of water, bring to a boil and then turn down the heat and simmer uncovered for 1 hour. Keep on going till the point the wine almost evaporates. They are then mixed with beef or pork blood. Set aside. Grind all meats, fat and skins and onions through 3 mm (1/8") plate. Cook over moderate heat until fat is flowing; then lower heat and cook 45 minutes. Bring to a boil. Fillers: These include: oatmeals, buckwheat, breadcrumbs, barley or other grains of choice. The recipe for the actual sausage varies from region to region and has, to date, over 40 varieties. These sausages are simply amazing, they can be consumed by simply heating them by using a teaspoons worth of vegetable oil in a skillet and sauting them until the point they become crisp or they can be broiled. Heat the remaining butter in a pan and brown the onion in it. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Grease up a roasting pan with some butter and little oil and place the pan in the oven. The bowl should be made of an unreactive material, prefer using the one made of glass or ceramic. Boiled down in jars approx. Add 1 teaspoon salt. 11. It was originally made to use up the scraps after slaughtering a pigears, snouts, and organ meatsto which spices and some grain, usually barley or buckwheat groats, were added. Next, you will be required to take a saucepan and pour some water in it and allow it to simmer. According to one legend, the tyrant Lykourgos gave his troops a mystical black soup with blood, bacon and onions claiming that the dish would make the warriors of Sparta invincible. England: White Pudding which uses diced pork, oats or bread, suet, sugar, onions, and cinnamon. cup duck fat or lard. The Blutwurst literally means blood sausage. This article has been viewed 60,936 times. Add the spices and mix well for 3 - 5 minutes. To this stand-up mixer attach a sausage attachment or a pastry bag which has a sausage horn. Save my name, email, and website in this browser for the next time I comment. Finely dice remaining fat pork and add; mix. Boudin noiris favored in France andxue doufouis a Chinese favorite. Grind coarsely. In the case of oatmeals, they will be required an overnight soak before being used. Steps: Place the pork shoulder, celery, onion, garlic, bell pepper, and salt into a large pot. 2. Store leftover blood sausage in the refrigerator for up to 3 to 4 days. Canning pork recipe delicious and versatile, Tellerslze (brawn in a plate) delicious hearty dish, Japanese inspired Bologna Miso, dashi & co = delicious, 30 % blood (300 ml) fresh or made from blood powder. 36 Recipes), Make Dry-Cured & Cooked Ham Easily At Home (Incl. Then when the fat caramelises go on adding the chopped onions along with garlic. The non-sliceable version allows for a number of recipes to be created in an economical fashion by only a use of limited imagination. Mixing. Boil fat trimmings at 95 C (203 F) until soft. Grind all meats, fat, skins and onions through 3 mm (1/8") plate. Poland: In this region buckwheat groats, barley, bread crumbs, rice, semolina among other hold popularity. It is also mandated to include about one percentage worth of crushed liver. Cover with the rest of the apple-onion mix and cover with more foil. Posted on Published: November 9, 2021- Last updated: June 6, 2022, Categories Europe, Germany, Recipes from Around the World. Relishes, Chutneys & Pickles. Blood sausage is a sliceable cooked sausage, also known as "Thringer Rotwurst", "Grtzwurst", "Zungenwurst" "Speckblutwurst,"or "Flnz" (in the Rhineland). I recommend a really sharp knife here, because the rind is very difficult to cut. Instructions. 28 Recipes), 27 Delicious German Sausage Recipes To Feast On, 24 Bratwurst Recipes For A Perfect Barbecue Experience, Make blood sausage yourself simple and delicious. If your blood sausages are small, begin checking them after 5 minutes to see if they're heated throughout. Both these versions require certain combinations and slightly different preoperational methods. directions Cut HALF of the fat pork and all lean pork in small pieces; add onion. 8. Schinkenwurst - Think Bologna but better! The rind should be covered with water. Gradually add buckwheat groats or barley, stirring constantly. The skins contain collagen which transform into gelatine when they receive the heat treatment. 3. The holy grail of blood sausage. Then use a kitchen string tie a double knot on one end of the hog casing while at the same time carefully squeezing out the excess air. Add in Polish kishka, sliced up into thick rounds. Finely dice remaining fat pork and add; mix. Mix (forcefully knead) meat well with salt, sodium nitrite (cure #1) adding a little water (water is not added to fermented/dry sausages). Baking, roasting, or broiling blood sausage in the oven is a great way to make a simple and delicious meal. It is usually mixed with pork fat, onion and different spices, in addition, it contains some other non-meat ingredient to increase its volume, such as rice, cereals or bread . Dice the onions finely and fry in grease/oil on a low heat until transparent. Blood: It can be taken from the pig, sheep, lamb, cow or the geese. In the case of the sliceable sausages, since they are consumed cold, they end up containing less than 10% blood and therefore, it is much lighter in colour. Cool and place in freezer for 30 minutes. Ingredients 2 pounds well-marbled pork shoulder 1 large pork liver 2 teaspoons salt, divided 7 cups water, more as necessary 3 cups buckwheat groats, or barley Large, clean hog intestines (casings) 2 cups strained pork blood, mixed with 2 tablespoons vinegar 1 teaspoon freshly ground black pepper 1 teaspoon dried marjoram Steps to Make It Germans usually eat their blutwurst as snacks and accompany it with some sauerkraut. Mix both salts, and the pepper, parsley, bay leaves and paprika. * head meat, masks, offal meat: (heart, liver, lungs), jowls, skins, hocks. In the case of the non-sliceable version, these sausages contain 30 % to 60 % blood and therefore are much darker in colour. Particularly during the time of the wars when meat would become scarce certain kinds of fillers were then added to the sausages to increase their volume. These days, various versions of blood sausage are eaten all over the world, with the British Black Pudding being one of the most well-known. If you butcher your own animals, remember to mix 1 tablespoon vinegar with every 1 cup of harvested blood so it won't clot and become unusable. Add to cart. Heat your oven at 350F. Apples or peers: 2 peeled and finely diced. It is predominantly made with pork and incorporates animal blood, fat, and meat, next to a wide variety of seasonings such as marjoram, allspice, and thyme. Cook in water at 80 C (176 F) for 50 minutes. Malaysian Food: 15 Must-Try Traditional Dishes of Malaysia. extra-virgin olive oil, blood sausage, green onion, pepper, eggs and 2 more Stone Soup O Meu Tempero potatoes, red beans, farinheira sausage, onion, salt, bacon, fresh cilantro and 6 more Boil back fat at 95 C (203 F) until soft. Finding a reliable recipe on the internet becomes harder every day. In this post I show you the (in my opinion) the simplest variant. Qty. In addition to them apples, pine nuts, chestnuts, raisins and cream are also used in the process. It is only occasionally that tongues from pork or lamb are included in this process. Salt is mainly used as a flavouring agent rather than a preservative. Thus in this process a highly nutritious composition was created by utilising almost every part of the animal. Bake for 20 minutes in 390F (200 C). Bring back to the boil and simmer until water is absorbed. % of people told us that this article helped them. About 3/4 quart (710 ml) of brine is needed for 1 kg of meat. * Split pork heads are often cured. You can either knead the meat with a food processor with a kneading attachment or mix it vigorously by hand. reviewed German Blood Sausage Blutwurst If the water looks like it's boiling, turn the burner down even more since you don't want the sausages to split. Furthermore, in the case of a sliceable sausage which is typically consumed cold, this process contributes towards the better slicing of the sausages. Jelito is a traditional Czech blood sausage. All Rights Reserved, Blood Sausages: The Bloody, Spicy Delicacy. You can add apples or pear and then go on sauting them for 5 more minutes. When fillers are added to the sausages, it makes the whole process very much economical. Cut the rind into strips. When that happens then you can transfer everything that there is into a large mixing bowl. Then finally comes the most crucial ingredient, the blood. The blood sausage was a well-known specialty in ancient Rome. It is important that they fit into your meat grinder later. Sausage stuffer / Grinder attachment / Funnel. Add 1 teaspoon pepper and 1 teaspoon or more marjoram, mixing well. Add seasonings; mix. Stuff into casings and tie. Ingredients per 1000g (1 kg) of materials Instructions Boil offal meat and pork head (if used) at 95 C (203 F) until meat can be separated from bones. Boil offal meat and pork head (if used) at 95 C (203 F) until meat can be separated from bones. In this post I show you how to make blood sausage yourself. My basic recipe is of course possible with fresh blood as well as blood powder. Ingredients Makes about 3 pounds 4 cups fresh pig's blood 2 1/2 teaspoons salt 1 1/2 cups steel-cut (pinhead) oatmeal 2 cups finely diced pork fat (or beef suet), finely chopped 1 large yellow. Which European country will inspire your culinary journey tonight? 6. - The taste of the bratwursts was phenomenal and my mother has already placed an order when she goes to a barbecue with friends this year (if Covid allows it).Rita W. - Your Weisswurst recipe was clear and understandable in word and writing. It should not be mushy but soft after an hour. Stir the fresh pork blood gradually into the meat mixture. Grind coarsely. 1. When that happens take the saucepan off the heat and set it aside for a minute. The blood pudding, also called mbusia (name from Guarani), blood sausage, stuffed, moronga, brown or stuffed, is a sausage made from cooked blood, generally from pigs. If you prefer to leave the sausages in links, heat them in simmering water before you slice and serve them. The temperature that you must be aiming for is 160 degrees Fahrenheit. There are some mentions of blood sausage by the Roman poet Martial (approx. 1 teaspoon kosher salt. Stuff into 42 mm pork casings making 40 cm (14") rings. I do this step the day before. Making blood sausage yourself - what you need for it Ingredients per 1kg: 40 % pork back fat (400g) 30 % pork rind (300g) 30 % blood (300 ml) fresh or made from blood powder Spices per kg: 20 g salt 2 g black pepper 1,5 g marjoram 1 g ginger powder 1 g thyme 1 g allspice 0.5 g mace Sometimes I also add 75 g onion sweated in butter or lard Cut the pork and fat into chunks and coat everything with the spice mix. Fill a 3-quart (2.8 liter) pot three-quarters full of water. Next, you will be required to mix the breadcrumbs, cream, ground pork, chopped pork belly, salt, pepper, nutmeg and cayenne to the onions and apple or peaches well enough till they combine. Cook over moderate heat until fat is flowing; then lower heat and cook 45 minutes. Grind the hot pork rind through the smallest perforated disc. All tip submissions are carefully reviewed before being published. Boudin blanc de Rethel carries PGI certificate and must be made without filler material. Polish kiszka (KEESH-kah), also known as kaszanka or krupniok, is sausage made with fresh pig's blood. The stuffing for the sausage is not ready. Kiszka can be eaten multiple ways, whether cold or heated;cooked whole on a grill or nonstick skillet; cut into rounds and fried; or removed from the casing and heated like hash. Therefore, it is rather popularly said that it is not the recipe that makes a great sausage, but the way you make it. Your email address will not be published. The Roman black pudding was called Butulie, which they used to eat during their festivities to honor the gods. If you can't find morcilla, use any type of blood sausage that's available. The main ingredient of the blood sausages are: With these ingredients ready, they are crushed together and then filled within a sausage casing. There is huge number of recipes simply floating across the world. Then turn the burner to high so the water comes to a boil. Pork meat, fresh whole eggs and milk. Now add the blood together with the spices to the pork rind and mix it well. Serve hot. Also remember that the blood needs to be cold when it is being mixed with other ingredients. 9. 3-4 months. I have eaten it in Germany and it was so good, that I want to make it my self. Furthermore, blood sausages generally require spices which are highly aromatic such as pepper, thyme, marjoram, caraway, pimento, cloves, nutmeg, allspice and coriander. 1001 Greatest Sausage Recipes offers a collection of the worlds greatest sausage recipes. Meanwhile, cut the pork back fat into small cubes. Just great, mmh - delicious.Gottfried W. - The first try of the cooked ham was simply wonderful, thank you very much for this simple instruction with this tasty result. You need a meat grinder to grind the meat. I found blood powder on the internet, which you can mix with water or milk. The size of the cubes will determine the look of the sausage later on. Interestingly, as the many number of traditions across the regions so is the number of the filler. Sausages which use filler materials, they do not face this problem. If you notice any air pockets, prick them, as the blood will coagulate and fill the holes. Across the German lands blutwurst or the blood sausages are also available under the names of: Schwarzwurst, Rotwurst, Topfwurst, and Blunzen. Preparation: Cook the meat in hot water (below the boiling point) until semi-soft. Fat which is present in the butt and jowl region is also quite hard and thus also is used, however, the belly fat or the bacon is very soft and not prescribed. Peel and cut an onion into strips. The others are comparatively larger, having a similar appearance of that of a bologna sausage. This article was co-authored by wikiHow staff writer. Once they are cooked, allow time to cool. When the sausage is thoroughly mixed, chill it for about an hour before pushing it through the sausage maker. Cook in water at 80 C (176 F) for 50 minutes. One of the most famous of German sausages, second only to the Frankfurter Wrstchen, the bratwursta.k.a., "brat"is typically made from veal, beef or pork. Remove and cool them. Refrigerate the leftover sausages in an airtight container for up to 3 to 4 days. Mix ground meats, fats, skins, barley, onions, potato flour with blood and all ingredients together. Heat the clarified butter in a saucepan and saut the onion for 1-2 minutes until translucent. The main characteristic of this Blutwurst is its signature reddish color. Here you can find the complete blood sausage recipe as a video or to read through. Braunschweiger , Liverwurst , Schwartenmagen (Head Cheese), Blutwurst (Blood Sausage) and . Keep the lid off of the pot so you can ensure that the water is simmering and not boiling. In any case the blood must be used within a span of 2 to 4 days. Prepared with pig's blood and ground pork meat (mainly head, belly, and offal) it incorporates lard and various spices such as marjoram and cumin. The reason as to why fat from the back is used is because it is hard and is the least likely to get smeared. Your email address will not be published. Blutwurst are a type of German sausage prepared from pigs blood, milk (sometimes with the addition of cream), fat, onions, salt, pepper, nutmeg, marjoram and cinnamon. Equipment for Making Alcohol Type Beverages. 7. But there are also hundreds of other dishes throughout Europe, Asia, North America and South America that include some variation of blood sausage. Mix everything together. Equipment for Making Alcohol Type Beverages. You should be able to easily push it through with a fork. Mix ground meats, fats, skins, oats, onions with blood and all ingredients together. This ensures that the sausage meat will bind well and the sausage will not be crumbly later on. Following is a list of fillers and their regions: Another version of this sausage is called the white blood sausage. wikiHow is where trusted research and expert knowledge come together. It will take less than 2 minutes! Once the butter is melted, add sliced green onions, kosher salt, paprika, black pepper, and stir the mixture. Taste and adjust seasonings. Since blood sausage should already be cooked when you buy it, you'll simply need to reheat it. Refrigerate leftover sausage in an airtight container and use it within 3 to 4 days. Save meat stock. Bring a pot of water to boil over high heat and cut 4 potatoes into cubes. It consists of pork and offal, beef blood, a grain such as barley, buckwheat or rice, marjoram, and spices. Preparation: Cook the meat in hot water (below the boiling point) until semi-soft. Blood sausages can then be transformed into two versions: the first one is sliceable and typically consumed cold along with bread, and the second version which is the non-sliceable version which is fried and served hot along with potatoes, pickles or sauerkraut. Preheat the oven to 350F. Mix ground meats, fats, skins, oats, onions with blood and all ingredients together. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Ingredients. Immerse in cold water for 5 minutes. Finish cooling in air. There are many variants that can be found, some recipes require them being prepared by using pork, while others suggest the use of beef and beef blood or from fresh pigs blood, diced pork and pork fat. Stir the fresh pork blood gradually into the meat mixture. But dont worry, you can also make a blood sausage without slaughtering yourself. Blood sausage is considered to be one of the oldest types of sausages and has been produced and consumed since ancient times. It is inherently spicy, salty and often presented in a dark almost black colour. Cook in water at 80 C (176 F) for 50 minutes. If you don't want to fry the blood sausage with potatoes, you can skip these steps or use a different vegetable such as sweet potato. Next, you will be required to scrape up the brown bits which might be at the bottom of the skillet. Moreover, the one, in-fact the most important characteristic feature of blood that one must keep in mind is that blood is highly perishable because it is comprised of nearly 85% of water therefore attracts bacteria if it is left as it is.