Blood sausage is made by combining animal blood with seasonings and boiled grain, then stuffing the mixture into casings. It can be difficult to obtain certain types of animal blood in the US, but legal substitutes are available. The sausages are easy to make at home and are a common Christmas dish in Estonia and other cultures.
Blood sausage is the name of a variety of sausages. They are united by the inclusion of animal blood in the filling mixture. These sausages are easy to make at home, if you can get hold of the ingredients. Just combine blood with seasonings and stuff sausage casings using the mix. Once the sausages have been prepared and boiled, they can be stored in the refrigerator for a few days before cooking and serving.
The ingredient that gives the dish its name is essential to the taste of the sausage. However, it’s not always easy to get hold of. Merchants in the United States are prohibited from selling blood from certain types of animals, including pigs, but pork blood sausage is a common item in many countries. Legal blood can be substituted for prohibited varieties. For example, many find cow blood to be an acceptable substitute for pig blood in traditional recipes.
Before using the blood, you need to prepare the other ingredients. An important component is boiled grain, such as barley, which adds texture to finished sausages. Each recipe has its own flavor blend. Often, the mix has sauteed onions and spices, which can include cinnamon, allspice and cardamom. Some varieties of black pudding contain meat for added flavor; the meat is browned and mixed with the spices and onions.
The next step is what characterizes this group of sausages: mixing the animal blood with the other ingredients. It’s important that the other sausage components are fresh when you complete this step; otherwise, the blood can thicken prematurely, changing the taste and making the stuffing procedure more difficult. For the best sausages, the blood should remain liquid until the sausage casings are filled. Add enough blood to make a pourable mix.
These sausages are among the easiest varieties to make at home due to their stuffing procedure. You don’t need a sausage stuffing; all you need is a funnel. Wash and soak the sausage casings, then pour the filling inside through the funnel. Leave room inside the casings for the sausages to expand and tie them up. Boil them before storing and roast the sausages in the oven before serving.
Blood sausage is a common Christmas dish in Estonia, where it is called verivorstid. In the United States, Estonian immigrants and their descendants gather during the holidays to celebrate their culture by making sausages. The dish is also often found in other cultures; German has a variety of names for the different types of blood sausage, including Blutwurst, Rotwurst and Speckblutwurst. Additionally, many cultures have black pudding or blood pudding, which is also made from animal blood, which they eat at Christmas.
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