How to Cook Blood Sausage Perfectly

Unlock the Delicious World of Blood Sausage!

Ever walked past blood sausage at the butcher’s counter and wondered how to transform this unique ingredient into a culinary delight? You’re in the right place! Blood sausage, also known as black pudding, boudin noir, or morcilla, is a time-honored delicacy enjoyed in countless cultures worldwide. With its rich, savory flavor and hearty texture, it’s a versatile ingredient that can elevate many dishes. Don’t let its traditional roots intimidate you; cooking blood sausage is surprisingly easy and rewarding. Let’s explore the best ways to prepare this flavorful sausage so you can enjoy it to its fullest!

What Exactly is Blood Sausage?

Before we dive into cooking, let’s briefly understand what blood sausage is. It’s a type of sausage made by cooking blood (usually from pigs, but sometimes cattle or sheep) with a filler until it thickens and, when cooled, solidifies. Common fillers include oats, barley, breadcrumbs, and fat, along with a blend of savory spices. While the idea might sound unusual to some, blood sausage boasts a fascinating history, dating back to ancient times, and is celebrated for its deep, umami-rich flavor and satisfying texture. Plus, it’s often packed with nutrients like iron!

Ready, Set, Cook! Preparing Your Blood Sausage

Most blood sausages you buy at the store are already pre-cooked. This means your job isn’t to cook it from raw, but rather to heat it through, crisp up the casing, and bring out its full flavor. The key is to heat it gently and evenly to prevent the casing from bursting and the interior from becoming too dry. Here are some fantastic methods to try:

1. Frying for a Crispy Finish

Frying is arguably the most popular and easiest method, perfect for achieving a beautifully crisp exterior and a tender, warm interior. It’s ideal for breakfast plates or a quick snack.

• Preparation: If your sausage is in a larger piece, slice it into ½ to ¾-inch thick rounds. You can gently prick the casing a few times with a fork to prevent bursting, though some prefer not to for a smoother look.
• How To:
  1. Heat a non-stick skillet over medium heat. You can add a tiny bit of oil or butter if desired, but blood sausage often releases its own fat.
  2. Place the slices in the hot pan, ensuring they don’t overlap.
  3. Fry for about 3-5 minutes per side, or until golden brown and crispy. The internal temperature should reach 160°F (71°C).
• Chef’s Tip: Don’t overcrowd the pan; cook in batches if necessary to ensure even browning and crispiness.

2. Baking for Even Goodness

Baking is a hands-off method that yields beautifully cooked blood sausage with minimal effort. It’s excellent for cooking larger quantities or when you want an even heat distribution.

• Preparation: You can bake blood sausage whole or sliced. If baking whole, gently prick the casing in a few spots. If slicing, cut into rounds similar to frying.
• How To:
  1. Preheat your oven to 350°F (175°C).
  2. Arrange the blood sausage (whole or slices) on a baking sheet lined with parchment paper.
  3. Bake for 15-20 minutes for slices, or 25-30 minutes for a whole sausage, flipping halfway through. It should be heated through with a slightly crisp casing. Again, aim for an internal temperature of 160°F (71°C).
• Chef’s Tip: For an extra crispy exterior, finish with a quick broil for 1-2 minutes, watching carefully to prevent burning.

3. Grilling for a Smoky Flavor

Grilling imparts a wonderful smoky flavor and attractive char marks, making blood sausage a fantastic addition to your BBQ spread.

• Preparation: Slice the blood sausage into ½-inch thick rounds. This helps with even cooking and prevents it from falling through the grates.
• How To:
  1. Preheat your grill to medium heat.
  2. Lightly oil the grill grates to prevent sticking.
  3. Place the blood sausage slices directly on the grates.
  4. Grill for 2-4 minutes per side, until heated through and you see nice grill marks.
• Chef’s Tip: If you’re concerned about direct heat, you can place the slices in a grill basket to prevent them from breaking apart.

4. Boiling for a Tender Bite

While less common for crispiness, boiling (or more accurately, simmering) is a gentle method that ensures a wonderfully tender and moist blood sausage, perfect for incorporating into stews or serving with hearty vegetables.

• Preparation: Keep the blood sausage whole for this method. You don’t need to prick the casing.
• How To:
  1. Bring a pot of water to a gentle simmer (not a rolling boil).
  2. Carefully place the whole blood sausage into the simmering water.
  3. Simmer for 10-15 minutes, or until heated through.
  4. Remove from the water and slice before serving.
• Chef’s Tip: You can add aromatics like bay leaves, onions, or garlic to the simmering water for an extra layer of flavor.

Is It Done Yet? Knowing When Your Blood Sausage is Cooked

Since most blood sausages are pre-cooked, the main goal is to heat them thoroughly. The ideal internal temperature for blood sausage is 160°F (71°C). You can check this with a meat thermometer. Visually, you’ll know it’s ready when the exterior is nicely browned (if frying, baking, or grilling) and the interior is hot throughout and moist.

Serving Suggestions: What to Pair with Your Delicious Sausage

Blood sausage is incredibly versatile and pairs well with many flavors.

• Breakfast: A classic with a full English or Irish breakfast, alongside eggs, bacon, beans, and toast.
• Lunch/Dinner: Enjoy it sliced on crusty bread, crumbled into salads, or served as a main dish with mashed potatoes, roasted vegetables, or caramelized apples.
• Tapas Style: In Spanish cuisine (morcilla), it’s often served simply with bread, sometimes drizzled with olive oil, or pan-fried with peppers and onions.
• Unique Pairings: Its rich flavor holds up well against sweet elements like apple sauce or a fig chutney, and it’s fantastic with robust red wines or a crisp cider.

Keeping It Fresh: Storage Tips

Uncooked (packaged): Always check the best-before date on the packaging. Store in the refrigerator.
Cooked: Store leftover cooked blood sausage in an airtight container in the refrigerator for 3-4 days. You can gently reheat it in a pan or oven until warmed through.
Freezing: Blood sausage can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Thaw in the refrigerator before reheating.

Beyond the Taste: Is Blood Sausage Healthy?

Blood sausage offers some notable nutritional benefits. It’s an excellent source of iron, protein, and often contains B vitamins. However, it can also be high in fat and sodium, so like any rich food, it’s best enjoyed in moderation as part of a balanced diet.

Your Blood Sausage FAQs

Got more questions? Here are some quick answers to common queries:

Q: Can you eat blood sausage raw?
A: No, absolutely not. While it is often “pre-cooked” during its production, it still needs to be heated thoroughly before consumption to ensure food safety and bring out its best flavor and texture.

Q: What does blood sausage taste like?
A: It has a distinctive rich, savory, and slightly earthy flavor. The texture varies depending on the fillers; some are smooth and creamy, while others are crumbly and hearty. Many describe it as intensely umami with hints of spice.

Q: How long does cooked blood sausage last in the fridge?
A: Once cooked, blood sausage can be safely stored in an airtight container in the refrigerator for 3-4 days.

Q: What country is blood sausage from?
A: Blood sausage has ancient origins and is enjoyed worldwide! Variations exist in numerous cuisines, including British (black pudding), French (boudin noir), Spanish (morcilla), German (Blutwurst), and many others across Europe, Asia, and Latin America.

Ready to Cook?

With these simple methods, you’re now equipped to confidently cook blood sausage and introduce this flavorful delicacy to your culinary repertoire. Whether you fry it to a crisp, bake it gently, grill it smoky, or simmer it tender, you’re in for a treat. Enjoy your delicious blood sausage adventure!