Blood Sausage

A large link sausage that is typically made of pork, seasoned pork blood, suet, breadcrumbs, and oatmeal, although other ingredients may be added. It is generally precooked, somewhat open textured, and dark crimson to black in color. This type of sausage may also be referred to as boudin noir or blood pudding and black pudding as it is in Ireland, however a true blood sausage will have less cereal as an additive, less seasoning, and will always be made with pork blood as an ingredient. Blood sausage can be eaten raw, since it is precooked, or fried, or added to soups, stews, and main dishes.

Blood sausage is produced in a number of different varieties in numerous regions of the world. Germany produces blutwurst, which is made of pig's lungs, chopped bacon, and various seasonings. In Spain, morcilla is a typical blood sausage that contains pig's blood, suet, and seasonings. It is produced as a heavily smoked meat or as a somewhat sweet and spicy meat. A Polish-American version of blood sausage is referred to as kishka, which is made with blood, beef and barley to be served as a breakfast sausage. Other names for this sausage that may be used are kiska, kiske, kishke, kiszka, der ma, and stuffed derma. Since each region has their own version of blood sausage, there will be a wide variety of ingredients used for making the sausage, which will cause it to vary in taste and texture.