Skip to main content
Main

How to Make Blood Sausage

Blood sausage made by boiling pork rinds, meats, and blood, then filling casings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Pork and beef match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

How to Make Blood Sausage

Ingredients

Directions

Prepare the meat

  1. Put pork rinds in a pudding net and boil until three-quarters done.

  2. Boil the other meats slowly in a kettle until fully cooked, ensuring the water only covers the meat enough to remove the fat easily.

  3. Add salt, pepper, and spices to the meat mixture to taste.

Make the filling

  1. Take 1 gallon of fresh blood and stir to keep it fluid.

  2. Mix the blood with the 15 pounds of meat mixture.

  3. Stir gently while boiling to ensure thorough mixing of blood and meat.

Fill and cook

  1. Fill casings (beef bungs or middles) three-quarters full using a funnel.

  2. Cook the filled casings slowly until done.

  3. Check by pricking to see if blood flows.

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. Pork + beeftop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Meat + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together3,208 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Meat + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Blood
Thickens into a firm, sliceable binder as it cooks, holding the meat together.
Pork rinds
Add gelatin and body, helping the filling set firm and hold its texture.
Mixed meat
Forms the bulk of the sausage, giving it its main texture and flavor.

The step that matters

Keep the blood fluid before mixing. Blood begins to clot as it cools or sits, so it must be stirred until mixed in. Clotted blood creates lumps and uneven texture in the finished sausage.

“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.

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesPork CakePork Cake107 recipesCorned BeefCorned Beef87 recipes