Blood sausage

Black blood sausage consists mainly of pork blood. White blood sausage is often made with pork meat and does not contain blood.

Did you know?

Blood sausage is one of the oldest deli meats. It is made with pork fat, onions and spices, as well as pork blood. The ingredients are stuffed into a sausage casing, then cooked in salted boiling water. The sausage is done cooking when it no longer produces blood.
Although black sausage is prepared with pork blood and fat, it generally has five times less fat than most sausages.

Availability

Pork blood is getting harder to find, but it is still available from some specialized butcher shops (namely, ones that make their own black pudding).

Cooking method	Instructions
On the stove	Heat some oil in a skillet set over medium heat. Cook the blood sausage from 10–15 minutes until it is cooked on all sides.
On the BBQ	Preheat BBQ to medium. Cook the blood sausage for 15–20 minutes, until it is browned on all sides. Turn often, careful not to pierce the casing.

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