In most parts of the world bloedworst isn’t a sought after protein. However, there are some that swear by this sausage thanks to its unique flavor and texture. Bloedworst doesn’t have the usual texture you expect from a sausage, it’s softer and easier to bite into.
Bloedwurst goes by a range of names including bloedwurst, boudin noir and blutwurst. Translated to English it means blood sausage, and yes, it’s made from blood. Toss in some heart, bacon, stale bread and spices to create this delicacy.
Cooking Tip: When you cook the sausage in the pan, do not allow the water to boil as the sausage will explode or tear under the heat stress.
Recommended: large sausage casings
- 1 quart stock from cooking meat
- 15 slices stale bread
- 1 pound heart-blood-sausage
- 1 pound bacon
- 3 Tbsp salt
- 1 tsp cloves
- 1 tsp nutmeg
- 4 tsp coriander
- 2 tsp mace
- 2 tsp black pepper
- 1 quart fresh blood (preferable hog)
- Use a meat grinder to process the heart and bacon into fine pieces.
- Heat stock in a large saucepan until boiling then add bread, heart, bacon and spices.
- Boil for 30 seconds then remove from heat and allow to cool. Stir in the blood.
- Using a sausage stuffer, fill the casings – spiralling the sausage into a large pan of water. It’s best top place a plate on the bottom of the pan first, this helps with heat distribution.
- Bring the pan of water to a gentle simmer and cook for an hour, or until the blood congeals. The sausage will start to harden.
- Remove the sausage from the pan and tie an end up with bakers twine. Hang the sausage for 2 days in cool weather, preferably in the wind to assist with drying.
Here’s an alternative recipe to try
How to eat bloedworst
Bloedworst is perfect when cut into thick slices and pan fried. Once you’ve nicely browned each side, add it to a bread roll with mustard or put it on a slice of bread with hot sauce.
To provide some relief from the salty, intense flavor, applesauce , sugar or even cabbage are excellent options for adding sweet or sour flavor to the mix.