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Sausages, Black Pudding, and Blood

A blood sausage made with bacon, pea flour, onion, salt, spices, pig's blood, groats, herbs, fat, and pig intestine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Flour and onion are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 32,460 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sausages, Black Pudding, and Blood

Ingredients

Directions

Prepare

  1. Mix bacon, pea flour, onion, salt, and spices in a bowl.

  2. Stuff the mixture into the pig intestine.

Cook and serve

  1. Boil the stuffed intestine in water until cooked.

  2. Fry the sausages.

  3. Warm them in hot water before frying.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + oniontop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pig's blood
Coagulates when heated, helping the filling set firm and hold its shape.
Pea flour
Its starch and protein thicken and bind the mixture so it holds together.
Bacon
Adds fat and savory flavor that carries through the whole filling.
Groats
Adds starch and bulk, giving the filling a firm, grainy texture.
Lumps of fat
Melt during cooking, adding moisture and richness to the filling.

The step that matters

Boiling the stuffed intestine. The filling expands and sets as it cooks, so an overfilled casing can split. Fill it loosely and cook until the blood mixture is fully set throughout, since undercooked blood filling is unsafe and crumbly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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