Blood Sausage – a delicious recipe with sausage casings foots, onions, butter, bread crumbs, eggs, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Prepare sausage casings.
2
Sweat onions in 2 tablespoons butter.
3
Cool slightly and mix in a bowl with bread crumbs, eggs, thyme, salt and pepper. Add 2 cups fresh pork blood.
4
Fill casings only three-fourths full in 3-4 inch lengths; the mixture will swell during the poaching period.
5
Without overcrowding, put the sealed casings into a pan of water and slowly bring to a boil.
6
Remove pan from heat and run under cold water. Return pan to very low heat (about 180u00b0F; 82u00b0C) for 15 minutes.
7
Test for doneness by piercing sausage with a toothpick, if blood comes out, continue to cook until firm. If any of the sausages rise to the surface of the simmering liquid, prick them to release the air, otherwise the skins might burst.
430
kcal
Calories
27
g
Fat
5
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 sausage casings foots, 3/4 cup finely chopped onions, 2 tablespoons butter, 1/4 cup bread crumbs, and more.
Yes, Blood Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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