Blutwurst
Blutwurst, or blood sausage, is a traditional German sausage made from pig's blood, pork fat, and fillers like barley or oatmeal, often seasoned with spices such as marjoram, allspice, and pepper. Originating from Germany, it is a staple in regional cuisines, particularly in the Rhineland and Bavaria, and is commonly enjoyed sliced and pan-fried or served with sauerkraut and potatoes.
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🍽️ Nutrition at a glance
Blutwurst is high in protein and fat, with minimal carbohydrates, and provides key nutrients like iron and B vitamins from the blood, along with calories from the pork fat and fillers. A typical 100-gram serving contains roughly 300-400 calories, depending on the specific recipe and preparation method.
Nutrition breakdown
| Calories | 175 kcal |
| Protein | 9 g |
| Carbs | 2 g |
| Fat | 14 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 480 mg |
| Iron | 3.6 mg |
| Vitamin B12 | 8.0 mcg |
| Zinc | 2.5 mg |
| Selenium | 15 mcg |
| Phosphorus | 120 mg |
| Niacin (B3) | 4.5 mg |
| Vitamin B6 | 0.2 mg |
| Copper | 0.15 mg |
Per 1 slice (56 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Blutwurst has been a resourceful way to use every part of the pig in German culinary traditions, reflecting historical practices of minimizing waste. Nutritionally, it stands out for its high iron content, which can be beneficial for those needing to boost iron intake, though it is often enjoyed in moderation due to its rich, fatty profile.
AI estimate may be inaccurate · Terms