How To Make Blood Sausage Recipe

Blood sausage, also known as black pudding or boudin noir, is a traditional dish in many countries and cultures around the world.

It may not be the most well-known or widely consumed food, but for those who love it, blood sausage is a delicious and hearty dish that is perfect for any meal of the day.

In this article, we’ll provide a step-by-step guide on how to make your own blood sausage at home, so you can enjoy this unique dish anytime you want.


The origins of blood sausage can be traced back to ancient times when people used every part of an animal for food.

Blood sausage was created as a way to utilize the blood of animals that were being butchered for meat.

It was a popular dish in many cultures throughout history, including in Europe, Asia, and Africa.

Today, blood sausage remains a popular dish in many countries, including Scotland, France, and Spain.


  • 2 lbs pork blood
  • 1 lb pork fatback
  • 1 cup cooked rice
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup white wine
  • 1/2 cup breadcrumbs


  • Large mixing bowl
  • Sausage stuffer
  • Large pot
  • Thermometer
  • Cheesecloth
  • Kitchen string

Prep Time

Preparing blood sausage is a lengthy process, so be sure to set aside plenty of time.

It will take about 2-3 hours to prepare the ingredients and another 2-3 hours to cook the sausage.

To streamline the process, you can cook the rice and prepare the onions and garlic in advance.


  1. In a large mixing bowl, combine the pork blood, pork fatback, cooked rice, onions, garlic, thyme, sage, salt, black pepper, white wine, and breadcrumbs. Mix everything together until well combined.
  2. Using a sausage stuffer, stuff the mixture into the casings. Tie off the ends of each sausage with kitchen string.
  3. In a large pot, bring water to a boil. Add the sausages to the pot and reduce the heat to low. Use a thermometer to monitor the temperature of the water, making sure it stays between 165-175°F.
  4. Let the sausages simmer for 2-3 hours until they are fully cooked. Use a slotted spoon to remove the sausages from the pot and let them cool.
  5. Once the sausages are cool, remove them from the casings and slice them into rounds. You can serve them as is, or fry them up for a crispy texture.


There are many variations of blood sausage depending on the region and cultural traditions.

Some recipes call for the addition of oats or barley, while others use different spices or types of meat.

You can experiment with different ingredients to create your own unique version of blood sausage.

Serving Suggestions

Blood sausage can be enjoyed in many ways.

It is often served as part of a traditional breakfast or brunch, alongside eggs, toast, and beans.

It can also be enjoyed as a snack or as part of a charcuterie board.

Serve it with mustard, chutney, or pickles for added flavor.


Blood sausage can be stored in the refrigerator for up to a week or frozen for up to 3 months.

Wrap it tightly in plastic wrap or aluminum foil to prevent air from getting in.


  • Be sure to mix the ingredients thoroughly to ensure even distribution of flavors.
  • When stuffing the sausages, be careful not to overstuff


Is there a way to make this recipe without blood?

No, blood is a key ingredient in blood sausage.

If you are uncomfortable using blood or unable to obtain it, there are many other sausage recipes that do not require it.

Can I substitute pork blood with another type of blood?

While traditional blood sausage is made with pork blood, other types of blood, such as beef or lamb, can be used as well.

However, keep in mind that this may alter the flavor and texture of the final product.

Can I freeze blood sausage?

Yes, you can freeze blood sausage for up to six months.

Make sure to wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn.

Is blood sausage safe to eat?

As with any meat product, it is important to cook blood sausage thoroughly to ensure it is safe to eat.

Follow the recipe instructions carefully and use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).


Making blood sausage may seem daunting at first, but with a bit of patience and practice, it can be a rewarding and delicious experience.

This recipe has been enjoyed for centuries in many different cultures and continues to be a popular dish today.

While it may not be for everyone, it is worth trying at least once for its unique flavor and cultural significance.

Don’t be afraid to experiment with different spices and variations to make it your own.

Give it a try and impress your friends and family with your culinary skills!

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