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Blood Sausage

A sausage made from pork organs, blood, and seasoned meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Blood Sausage

Ingredients

Directions

Prepare

  1. Salt the cheek meat before using.

  2. Boil the pork rind well and strain, saving the broth.

  3. Chop all meats and boil them in the reserved broth, ensuring it just covers the meat.

  4. Remove excess fat from the surface of the broth.

Prepare the blood

  1. Stir the blood in a vessel for 10 to 15 minutes until fluid.

  2. Strain the blood to remove lumps.

Mix and fill

  1. Mix the strained blood with the cooked meat mixture and season to taste.

  2. Fill beef intestines with the mixture, tying one end and using a funnel to fill three-quarters full.

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

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

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

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

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

What each ingredient does

Blood
Sets as it heats, binding the filling and giving the sausage its dense, rich body.
Pork rind
Its broth adds gelatin, which helps the filling hold together and turn moist and firm as it cools.
Cheek meat
Contributes fat and savory flavor, adding richness and a tender texture to the filling.
Heart
Adds dense, chewy meat that gives the filling bulk and texture.

The step that matters

Strain the blood until smooth. Blood clots as it stands, so any lumps left in will not break up when mixed and cooked. Straining after stirring keeps the filling smooth and evenly textured.

“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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