There are hundreds of variations of blood sausage recipes, which will often vary by region in areas where they are popular and widely-consumed like Spain. Some are softer, some are spicier, some include more rice and onions in the mixture than others. The recipe below is for a version that includes an ample quantity of rice and onions in the sausages.
How to Make Your Own Blood Sausage at Home
There are hundreds of variations of blood sausage recipes, which will often vary by region in areas where they are popular and widely-consumed like Spain. Some are softer, some are spicier, some include more rice and onions in the mixture than others. The recipe below is for a version that includes an ample quantity of rice and onions in the sausages.
Ingredients
- 20 oz (1.25 lbs) pork fat back
- 40 oz (2.5 lbs) of pork shoulder
- 1.5 cups cooked white rice
- 1.5 large white onions, finely diced
- 1.5 Tbsp sweet paprika
- 1 Tbsp hot paprika
- 2 tsp of freshly-ground black pepper
- 1 tsp of dried oregano
- ½ tsp of ground cloves
- 2oz red wine
- 1oz sherry
- 12oz pork blood
- Kosher salt, about 3 Tbsp
- Hog casings, to stuff the sausages.
Instructions
- In a large mixing bowl, combine the diced pork shoulder, pork fat back, cooked rice, diced white onions, hot and sweet paprika, pepper, oregano, cloves, red wine, sherry, pork blood, and salt until everything is evenly mixed.
- As you are salting the sausage mix, take a small amount of the mixture and cook it on the stove in a sautee pan to see how it tastes when cooked.
- When you are satisfied with the taste of the blood sausage, prepare you sausage stuffing set-up at home.
- Stuff the mixture into the hog casings, filling it tightly, but not so much that it bursts the casing.
- Tie off the casings in five-inch segments using butcher’s twine.
- *I like tying off each link, as they will cooked in water and you don’t want them to fall apart.
- Place the sausages in a large pot filled with cold water and bring to roughly 170F, or below simmering.
- Cook for about 40 minutes at 170F, and then remove the sausages from the heat.
- *If the sausages are cooked at too high a heat, they can burst. Serve the blood sausages when desired.
Notes
You can remove the blood sausage from the casing and warm it up to use as a spread on bread or crackers as a pre-dinner snack.
Blood sausage goes surprising well with cheese.
Blood sausage goes surprising well with cheese.