Blood sausage
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
Blood sausage is a rich, savory pudding made from animal blood (often pork or beef) mixed with fat, grain, and spices, then encased in a natural intestine. Its texture is dense and crumbly, with a deep, iron-rich flavor that is earthy, meaty, and subtly sweet from the grains. Nutritionally, it is a high-fat, high-protein food with minimal carbohydrates, making it a calorie-dense source of iron and B vitamins.
💚 Why it's loved
People love blood sausage for its uniquely complex, earthy flavor and satisfying, crumbly texture that pairs beautifully with strong mustards or tangy pickles. It is also cherished as a cultural staple in many regions, often tied to traditional festivals and hearty breakfasts.
⚠️ Watch-outs & how to enjoy it better
Its high fat and sodium content can be a concern for those managing heart health or blood pressure, and the strong, iron-rich taste is an acquired one that some find off-putting. To counteract this, enjoy it in moderation as part of a balanced meal with fiber-rich vegetables, and choose lower-sodium varieties when possible.
Key benefits
- Excellent source of heme iron, which is highly bioavailable and helps prevent anemia.
- Rich in high-quality protein, essential for muscle repair and satiety.
- Provides significant amounts of Vitamin B12, crucial for nerve function and red blood cell formation.
- Contains Zinc, which supports immune health and wound healing.
- Naturally low in carbohydrates, making it suitable for low-carb diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of making blood sausage dates back to ancient times, with some of the earliest recorded recipes appearing in Homer's Odyssey around 800 BC, where it was described as a dish made from blood and fat.
Full nutrition (scales with serving)
| Water | 47.3 g |
| Energy | 379 kcal |
| Energy | 1584 kj |
| Protein | 14.6 g |
| Total lipid (fat) | 34.5 g |
| Ash | 2.3 g |
| Carbohydrate, by difference | 1.3 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 1.3 g |
| Sucrose | 1.3 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 6.4 mg |
| Magnesium, Mg | 8.0 mg |
| Phosphorus, P | 22.0 mg |
| Potassium, K | 38.0 mg |
| Sodium, Na | 680 mg |
| Zinc, Zn | 1.3 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 15.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.13 mg |
| Niacin | 1.2 mg |
| Pantothenic acid | 0.60 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Choline, total | 72.8 mg |
| Betaine | 2.2 mg |
| Vitamin B-12 | 1.0 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.13 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 52.0 iu |
| Vitamin D (D2 + D3) | 1.3 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 13.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.62 g |
| SFA 16:0 | 8.3 g |
| SFA 18:0 | 4.4 g |
| Fatty acids, total monounsaturated | 15.9 g |
| MUFA 16:1 | 0.88 g |
| MUFA 18:1 | 15.0 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.5 g |
| PUFA 18:2 | 3.2 g |
| PUFA 18:3 | 0.26 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 120 mg |
| Phytosterols | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.18 g |
| Threonine | 0.57 g |
| Isoleucine | 0.32 g |
| Leucine | 1.4 g |
| Lysine | 1.1 g |
| Methionine | 0.20 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.82 g |
| Tyrosine | 0.34 g |
| Valine | 1.0 g |
| Arginine | 0.68 g |
| Histidine | 0.71 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.4 g |
| Glutamic acid | 2.1 g |
| Glycine | 0.91 g |
| Proline | 1.0 g |
| Serine | 0.68 g |
FAQ
Is blood sausage safe to eat?
Yes, when prepared and cooked properly, blood sausage is safe. It is important to cook it to an internal temperature of at least 160°F (71°C) to kill any potential pathogens.
Can blood sausage be eaten raw?
No, blood sausage should always be cooked before eating. Raw or undercooked blood sausage can harbor harmful bacteria.
Is blood sausage gluten-free?
It depends on the recipe. Some blood sausages contain grains like barley or oats, which contain gluten. Always check the ingredients list for gluten-free options.
What does blood sausage taste like?
Blood sausage has a rich, earthy, and slightly metallic flavor due to the iron in the blood. The texture is dense and crumbly, with a savory, meaty taste.