How To Cook Blood Sausage?

How To Cook Blood Sausage

So, how to cook blood sausage? Pan fry them for 4 minutes on each side, and you should be done! More details are below.

 Blood sausages are common in many traditional cuisines, and they are made with blood and meat. They are usually already cooked, and you can fry these sausages by simply placing some olive oil or duck fat in a pan, adding the sausage when the oil is hot, and cooking it for 3-4 minutes on both sides. Fried blood sausage is to be served hot to savor its soft, sweet, and tasty meat and crispy outside.

Want to know more about how to cook sausages? Keep on reading!

How do you use blood sausage?

Blood sausage is a very common product in many different cuisines, and there are various methods for cooking these sausages.

Since it is usually pre-cooked, you can eat black pudding raw, checking that it has a nice brownish-red or reddish-brown color.

You can cook sausages on the grill, fry them in a frying pan in hot oil or bake them in the oven if you’re a big fan of the crispy and browned casing, or add them to soups or stews for a nutritious meal.

Blood sausages can also be cooked by simmering them by bringing water to a boil and cooking the sausages for 6-8 minutes on medium heat until they get grey-purple.

How to cook blood sausage on the grill?

Blood sausage is also referred to as “black pudding” because of its purplish-black color, but its taste and texture are far more similar to that of cooked bratwurst! To cook blood sausage on the grill, follow this recipe:

1. Place your sausage in the coolest spot of the grill to avoid the casing to split and its content falling off the rack

2. Warm up the grill slowly over low heat and turn the sausages frequently to be sure they cook evenly and don’t burn, causing the casing to split

3. After 25 minutes, your sausages should be cooked and browned, ready to be served with fried potatoes!

How do you cook blood sausage in the oven?

Cooking blood sausage in the oven is very simple, and it requires zero prep time. Here’s how you make your blood sausage delicious:

1. Preheat your traditional to 350°F

2. Place your blood sausage on a baking sheet and cook in the oven for 40-60 minutes

3. Turn the sausages every 10 minutes to be sure they don’t durn on one side and cook evenly. Once the sausages reach a grey-purple color, and they are as firm as a cooked bratwurst, they are ready to be served. Try your sausages with mashed potatoes or fried onions!

How To Cook Blood Sausage pin

Is blood sausage already cooked?

Blood sausage or black pudding can be sold pre-cooked, or it can be eaten raw. When you eat raw blood sausage, you will find it is usually reddish-brown or brownish-red, soft, and squishy.

However, even if most blood sausage is already cooked, it is more typically eaten after being prepared following various methods: blood sausages can be fried in oil, cooked on the grill, baked in the oven, or boiled in stews and soups. Try this delicious cut of meat in your next recipe!

Is eating blood sausage good for you?

Blood sausage is usually called by many names, such as black pudding or boudin noir, due to its purplish-black color, and it is a food delicacy largely consumed in some parts of the world.

These sausages, which are usually sold pre-cooked, are rich in iron, proteins, and vitamins. Thus, it is an excellent source of nutrients you should consider introducing to your diet.

Blood sausage is made with beef blood and pork meat; therefore, it should be avoided by those who are restricted from consuming these animals because of religious or cultural beliefs.

How to cook Polish blood sausages?

Kaszanka is the name of the traditional blood sausage made in Poland. Like most blood sausage, it is made with pig’s blood, brown rice, and it is stuffed in an intestine casing. Here’s how you cook blood sausages following a Polish recipe:

1. Heat your oven at 350°F

2. Grease up a roasting pan with some butter and little oil and place the pan in the oven.

4. Once the butter is melted, add sliced green onions, kosher salt, paprika, black pepper, and stir the mixture. Then place the blood sausages in the pan and cook sausages for 30 minutes.

5. Serve your blood sausages with pan-roasted potatoes for a delicious meal!

How to cook morcilla blood sausage?

Morcilla is a blood sausage very popular in Spanish and Portuguese cuisine, where it is used in many different recipes. Alongside pork blood, morcilla is made with onions, bay leaves, minced parsley, kosher salt, black pepper, and paprika. The mixture is then stuffed in a pork casing and cooked. Here’s my favorite recipe:

1. Boil your morcilla blood sausage in boiling water.

2. Cut the morcilla sausage into thick slices with a sharp knife and set the slices aside.

3. Place a large cast-iron skillet or pan on the stove at medium-high heat, add three tablespoons of olive oil and start cooking the sausage. Make sure you turn the sausages so that they cook evenly. After 3-4 minutes, your blood sausages are ready to serve! Pair your morcilla sausages with fried onions or mashed potatoes.


Now you know how to cook blood sausage! Preheat the pan, add a bit of oil, and pan-fry it for 4 minutes on each side, and you are done!

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2 Replies to “How To Cook Blood Sausage?”

  1. Hi,
    I got some beautiful German Blood sausage from Schaller and Weber.
    I just tried to dry them in a little oil and they totally fell apart to mush!

    Is this normal? A pan full of red bloody mush is not that appetizing.

    Any thoughts?


    1. Hi Martha, this usually happens when the sausage is exposed to high heat too quickly, the casing breaks, and… it does not look good. Can also happen if you accidentally pierced the casing when moving them around. Depending on the sausage type that you have, you might want to simmer it and after that pan-fry it to give it a golden crust (check the video in this post). In case they are already pre-cooked, which they usually are when they are solved – oven baking is good (as described in this post) or pan-frying them, but increasing the heat slowly (still, as the insides are boiled / pre-cooked, the risks of spillage are minimal).
      Hope this helps and have a great day, Jane

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