Blutwurst Recipe
German · Main course · 90 min total
Blutwurst, or blood sausage, is a rich, savory German sausage made with pork blood, fat, and spices. This home-cook version uses a simple method to create a traditional, hearty sausage perfect for pan-frying.
30
min prep
min prep
60
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 quart fresh pork blood
- 1 pound pork fatback, finely diced
- 1 pound pork shoulder, finely ground
- 1 cup dry breadcrumbs
- 1 large onion, finely chopped
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried marjoram
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Hog casings, soaked and rinsed
Instructions
- In a large bowl, combine the pork blood, diced fatback, ground pork shoulder, breadcrumbs, chopped onion, salt, pepper, marjoram, allspice, cloves, and nutmeg. Mix thoroughly until well combined.
- Stuff the mixture into the prepared hog casings, tying off into 6-inch links. Prick any air bubbles with a needle.
- Bring a large pot of water to a gentle simmer (about 170°F/77°C). Add the sausages and poach for 45-60 minutes, until firm. Do not boil.
- Remove sausages and plunge into ice water to stop cooking. Drain and pat dry.
- To serve, pan-fry the sausages over medium heat until browned and heated through.
Tips
- Blutwurst can be stored in the refrigerator for up to 1 week or frozen for 3 months.
- Serve with sauerkraut, mashed potatoes, or crusty bread.
- If fresh pork blood is unavailable, you can use frozen blood, thawed.
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