Blood sausage is a long and connected sausage that is usually made of bacon, seasoned pork blood, suet, breadcrumbs, and oatmeal, although other ingredients can be added. It is often precooked, somewhat open-textured, and dark crimson to black in color. This form of sausage can also be referred to as boudin noir or blood pudding and black pudding as it is in Ireland, but a true blood sausage may have less cereal as an additive, less seasoning, and will still be made with pig blood as an ingredient. Since it is precooked, it may be eaten raw, baked, added to soups, stews, or even main dishes.
Made in a variety of different types, blood sausages are produced in a number of regions of the world. Germany makes blutwurst made from pig’s lungs, chopped bacon, and a number of seasonings. In Spain, morcilla is a traditional blood sausage containing pig’s blood, suet, and seasonings. It is produced as heavily smoked meat or as mildly sweet and spicy meat. The Polish-American variant of the blood sausage is referred to as kishka, and is made from blood, beef, and barley and served as a breakfast sausage.
Other terms that may be used for this sausage are Kiska, Kiske, kishke, Kiszka, der ma, and stuffed derma. Because each area has its own version of blood sausage, there would be a wide variety of sausages.
How to prepare Blood Sausage at home
This recipe for the typical Latin sausage is very mild. Despite its dramatic appearance and deep hue, it is reminiscent of high-quality bologna. It’s salty like most sausages, except the clove-infused sofrito adds a little bit of backbone and depth. Texturally, the rice gives the body, and some perfectly chewy parts are attached to the pieces of pork. Pork blood is available from some butchers but is more commonly available on Asian or Latin markets.
Melt the duck fat in a medium-high cast iron skillet. Connect the onions and garlic and roast, stirring constantly, until lightly caramelized, for 8 to 10 minutes. In a cup, combine the mixture of onion, rice, and pork belly. Pour the pork blood over the pork belly mixture and whisk until well mixed.
Break the housings into 6 (2-foot-long) pieces. Run the water through each section, making sure there are no tangles or gaps in it. Tie the knot at 1 end of each part of the casing. Apply the end opposite to the beam (at least 1/4-inch in diameter) of the funnel.
Now bring a large pot of water to a boil at a temperature of 160°F. (It is necessary to maintain a temperature of 160°F in water. If it is greater than 170°F, the blood can curdle when cooked.) Carefully add the sausages to the water, in batches, if possible, and cook for 15 minutes. Remove the sausages; roll into a coil on a large plate or baking sheet, and refrigerate, uncovered, for 8 hours or overnight.
Break the sausages crosswise into 1/2-inch rounds. Heat the oil in a casserole or nonstick skillet over medium-high; add the sausage rounds and cook until browned and warmed, around 3 minutes per hand.
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