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May 18, 2010 05:11 PM

Blood Sausages

Inspired by this post

I was going to try more blood sausages. I've only had the Argentinian and Korean ones and only ever eaten them with rice. Only preparation is steaming or in a covered pan with a bit of water and slightly fried after the water evaporated.

What are some other preparations, serving methods or side dishes that would go well with different blood sausages? We're not squeamish at all when it comes to this kind of food. I grew up eating the filipino dish diniguan.

Thanks in advance!

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  1. I think the first step in preparing blood sausages is always to steam or par boil blood them so they will be more or less evenly cooked inside and out. After that you can slice them into rounds and pan fry in a little oil or lard to crisp them up. That's as complicated as my recipe gets.

    As for side dishes, a cheese or two, and something sour, like marinated artichokes or mushrooms, or a good pickle (the fermented kind).

    1. The Irish eat blood sausage with beans, a slice of tomato, toast, and two eggs. It's enough protein for a lumberjack!

      That's the only time that I've ever encountered blood sausage, but let me know how you make out with it!


      2 Replies
      1. re: hughes227

        My French-Canadian relatives also made their own. Sliced, sauteed and served with boiled potatoes.

        1. re: hughes227

          I love mine fried up with eggs also! I'm going to grill them next time.

        2. The black pudding we have in the UK (and Ireland) is usually eaten at breakfast - along with bacon, eggs, etc. It's bought ready cooked, so only needs heating up (either in hot water or sliced and fried). Or as part of a breakfast sandwich

          I also like it chunked up and fried on salad leaves.

          1 Reply
          1. re: Harters

            When I have morcilla I may also have rice and beans avocado with salad.or simmered along with pigs ears and hog maws in a sofrito / tomato sauce.German blutwurst or Polish kinska I'll have kraut ,mustard ,potato,rye etc

          2. Mix uncased morcilla with bread crumbs and seasonings. Stuff into calamari. Grill. Serve with olive oil, lemon juice and mint. If you use Blutwurst or Irish black pudding, you may want to add more seasonings. They also go great in stews and soups (i.e. fabada, cocido).

            If you slice morcillas de Burgos, and saute, they go rather well with apples, mint, shellfish and mollusks, red peppers and really all sorts of chilies. If you do a search of my name and morcilla, you should hit a few dinners I've posted.

            Soondae is great plain, but even better stirfried (soondae bokkeum). The choice of oils and vegetables is up you, but don't forget to add a little bit of a sweet element (maybe a sweeter gochujang or some honey) to mellow the iron flavor. I've not tried it, but I think it might make some very tasty dirty rice if mashed.

            Blutwurst and black pudding take well to a bit of tartness. You could conceivably make an apple and mustard compote with red cabbage to go atop blutwurst. I could see something similar but more delicately spiced with boudin noir. The more solid blutwurst can be fried with bacon and tossed with onions, apples, pickles, tomatoes, garlic, parsley, balsamic and oil and served as a salad or just sliced and served with fried potatoes. I could see heavier kishka making a good filling for dumplings with apple sauce.

            1. Thanks for all the suggestion everyone. Very much appreciated. I forgot I've had it a few times as part of an full English breakfast. Yes, very filling. I like the idea of a having a sweet component to go with it. Thanks again!