blood sausage

Encased crimson meat

Blood sausage is a type of sausage made by cooking blood—usually from pigs, cattle, or sheep—with a filler such as meat, fat, bread, or oatmeal, then stuffing it into a casing.

It appears in cuisines worldwide under various names: black pudding in Britain, boudin noir in France, morcilla in Spain.

The dark color comes from the cooked blood.

Blood sausage with apples is a classic pairing.

black puddingBlood and grain sausage
liverwurstSpreadable organ-meat sausage
fry upBritish cooked breakfast
offalEdible animal organs
nose to tailUsing every edible part

chorizo · andouille · forcemeat · white pudding · boudin · charcuterie · pâté · cured meats · scrapple · head cheese · kielbasa · banger · pork · pork fat · slaughter · onion · smoky · casing

Categories

blood foodsblack pudding, kishke
meatbeef, pork, chicken, steak, bacon
meatsbeef, chicken, pork, ham, mutton
Acquired Tastesdurian, blue cheese, natto, Marmite, Vegemite
ethnic foodssushi, tacos, pad thai, curry, hummus
fry-upbacon, fried eggs, sausages, baked beans, black pudding

Opposites

blood content

blood sausagebreakfast sausage

Seasoned pork for morning

plant-based sausage · pork sausage · Italian sausage · bratwurst · chicken sausage

freshness/preservation

blood sausagefresh meat

Naive new targets

tartare · carpaccio

offal vs. prime cuts

blood sausagefilet mignon

Boneless cut from loin

prime rib · tenderloin · sirloin steak · pork loin · chicken breast

Family

blood, sausage, bloody, bleeding, sanguine, bloodshed, blooded, bloodless, bloodthirsty

Familiarity: Top 200,000
Profile: Used worldwide · Timeless · Concrete · Everyday, not technical · Rated PG