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55 responses to “Repaying a Debt – In Blood Sausage”

  1. Peter

    Hank, the final product looks fab! Thanks for sharing, I do like Morcilla.

  2. Rory

    “This is a life bound more closely to other people than is that lived by those who follow the principle of ‘neither a borrower nor a lender be.’ Sorry Ben, I just don’t agree, at least when it doesn’t involve money.”

    Good call. People forget that that oft-recited quotation came from the lips of Polonius, arguably the fool of Hamlet, amidst a stream of other mediocre advice.

    I love blood sausage for breakfast with a few runny eggs (yolk=sauce). Have never made my own, but just might now…

  3. Carolina Rig

    Love it! I’ve only had it in a breakfast setting…with eggs and hash browns. Can’t wait to try this one out.

  4. JA

    I first had blood sausage by accident at a Heuriger in Vienna, Austria. The owners had put out a buffet, and I was sampling everything. After enjoying the sample, someone pointed out to me just what I had eaten. They were rather surprised that I went back for seconds anyway.

  5. Xavier

    An Irish breakfast is a staple in duck camp. Fried eggs, fried potatoes, fried tomato, rashers, bangers, and don’t forget the black and white puddings. I love me some black puddings!! Most of my buddies get the weird puckered look on their face when I tell them what a “pudding” is (only because they ask).

    Believe it or not, I pick up my supplies at a local 7-11 that was once owned by a British ex-pat. He told the new owner that the only condition of sale was to continue with the British goods for all the other ex-pats. Only a few proper pubs have an Irish breakfast on their menu.

  6. Maryann

    I’m so sorry I don’t like blood pudding, but your post is so interesting! That’s why i keep coming back 🙂

  7. MARY

    We make morcilla , but not in the casing. we use the pigs stomach. We cut small pieces of pork liver, some meat, add garlic , cumin, salt pepper, oregano, and sage to the blood,. it is then put inside a cleaned pork stomach. The openings are sewed together. It is then placed in a pan with water to cover and cooked over low heat for 1.5 hours. It is wonderful and sooo good. we only do it around xmas time when the boys butcher a hog.

  8. Robin

    In the Netherlands some of us still eat “bloedworst” for lunch. The sausages are much bigger in diameter and you panfry a slice on both sides and eat it on top of a slice of bread. I like to add a panfried/caramelized sliceof apple. Here’s a picture:

    I can still buy this in our regular supermarket but I think it’s only old and bold people who eat it. It is bound to get extinct.

  9. claudia (cook eat FRET)

    not sure how i got here but this post mesmerized me…

    i’d love to try this sometime. it’s on my list…

  10. Angela @ A Spoonful of Sugar

    I love black pudding, as it is known in the UK. Glorious stuff, and part of any Full Scottish (or English) breakfast.

    It is fantastic with scallops, but you just can’t beat a ‘black pudding supper’ from a Scottish fish and chip shop. (A length of black pudding, covered in batter and deep-fried. Served with a portion of chips, liberally doused in malt vinegar.) And now I feel homesick!

  11. NorCal Cazadora

    Robin, that lunch looks fantastic! Thanks for sharing the photo.

  12. SportingDays honey

    A fantastic read — I enjoyed it top to bottom. My memory of blood sausage is singular, fleeting, and treasured. I was 21, living in Barcelona, a friend Francisco invited me home, to see how his parents lived on the very rural, very remote Delta del’Ebre in Catalunya.'Ebre
    Dad was a rice farmer (I’m guessing here…) and cooked an unforgettable Sunday meal of paella and fresh blood sausage. Nobody was talking about local or seasonal — it was just how they’d been eating on Sundays for generations. I only sort of got what a gift this was on so many levels. Youth is wasted on the young or something like that. But I did know that I loved every bite and that was enough.

  13. Josh

    That looks great! My first experience with blood was dinuguan.

  14. ntsc

    I’ve had it, and enjoyed it. As with some other food types the real incentive was the girl I was trying to get lucky with. This one actually was named Shelia. I got into sushi this was as well.

    However this, as headcheese are on my wife’s ‘don’t even think about trying to make that. She does like head cheese to eat, but not blood sausage and wants nothing to do with making it.

  15. funder

    I’ve never had blood sausage, but I”ll try it when I stumble across it one day! You always teach me new exciting things.

  16. Josh

    ntsc, I must say that I’ve never heard of eating offal to get the girl! That is a new one on me.

  17. Heather

    This is one I have yet to try. I have to admit, when you mentioned the blood solidifying, I thought, “you mean like scabs do?” But the shot of the cooked (and comparatively brown) sausage looked quite appetizing.

  18. Karen

    Really interesting post… as they all are. Love your blog!

  19. Brian Lavis

    I wasraised in Ireland and one of my favourite breakfasts was black pudding . I have never found it here. Some ingrediants I remember was pigs blood. barley and rusk( whatever that is). I shure would love to find an authentic recipe for Irish black pudding.Thanks, Brian

  20. suburbanbushwacker

    Hmmm black pudding. Had it for lunch today. One regional variant is that Irish version I normally eat has pinhead oatmeal in it. Yummy

  21. adele

    Mmm, blood sausage. I tasted boudin noir for the first time while studying abroad in France. I loved it so much, I sought out both the German equivalent and the Spanish equivalent when I went travelling on spring break.

    A lesson on blood sausage sounds like a lovely favor to be owed. 🙂

  22. ntsc


    The food interests have stayed even if I haven’t seen the girls in question in decades, Shelia was 1970 in London, Regina, she of sushi note, about 6-7 years later in NYC.

    I met my wife over 29 years ago and haven’t done more than window shopping since. She offered me brains, and while I was interested in trying them and liked the taste, I literally could not swallow them. My four year old had no trouble with them, of course we didn’t mention what they were.

  23. Murasaki Shikibu

    I don’t look for blood sausages in places like Tokyo where they’re difficult to find – but they’re all over the place in Spain and I’ve had some really delicious ones and some not so great tasting ones. Yes – they’re called Morcilla here and they’re an important ingredient when making Fabada. I’ve also made other bean stews with them. They can really enrich the ‘taste’ of whatever beans you’re cooking and also make great tapas fried in extra virgin olive oil or with some types, you can just eat them as they are (like Salami).

  24. Ryan

    W-O-W! Now that’s what I call a dream! I’m going to have to agree with Ron, Hank. 5 pounds just isn’t enough! 🙂

    The pictures are just awesome, too.

  25. Garrett

    Honestly never tried them, but would like to someday. I’m intrigued by your crimson slurry.

    Also, your pictures for this are phenomenal.

  26. Joon S.

    Dear Hank,

    I’ve followed your blog for a while now–it’s excellent and quite different than many of the other food blogs out there. (I’d characterize your blog as not only a food blog but as a lifestyle, philosophy, and do-it-yourself blog.)

    Perhaps it’s because I’m Asian, but the notion of eating blood doesn’t make me squeamish. One of my favorite Korean soups, hae jong guk (translated loosely to “hangover solution soup” and pronounced “hay jung gook”) is made from beef bones, greens, bean sprouts, and, occasionally, beef blood. Medium-sized cubes of boiled beef blood which, like you said, becomes crumbly and dry–thus leading me to break the cubes up into my broth.

    Koreans also have blood sausage called soondae, which contains pork blood and, importantly, cellophane or glass noodles. These are mixed with spices and stuffed into pigs’ intestines, then usually steamed and eaten sliced–often alongside sliced liver, tongue, and pork ear and washed down with beer or soju. There’s also soondaeguk, a hearty stew whose main ingredient is sliced soondae. Delicious.

    Thank you for your interesting–and different–posts!

    Joon S.

  27. we are never full

    this is one of our favorite things to eat. i applaud you for making morcilla. we feature morcilla on our blog often. a few of our favorite ways to eat it have been:


  28. Sylvie, Rappahannock Cook & Kitchen Gardener

    I love Boudin Noir, but I don’t see it for sale too much around here. Last time I ate in was in France, when visiting family. Typically it’s fried and serve with parsley potatoes and a big green salad.

    Thank you for posting what you do. Now I just need to source some fresh blood from a hog raised not in an industrial fashion!

  29. Kylan

    Hurray for black pudding!

    Ever since I traveled through Spain as a teen on a budget, I’ve sought the deliciously rich goodness blood sausage. I am excited to read your recipe and description, as I have been researching the ins and outs of making some my self.

    I have eaten a few different blood sausages made by local producers like the Fatted Calf and your friends at Boccalone. However having my own source for blood I regularly dream of making my own. I am particularly excited by Mary’s comment about using stomach because I have been unable to keep any of our casings, but I do have a few stomachs.
    MMM bring on the black hog maw!

  30. Buzzie

    I ate some in Madrid, Spain and found it to be quite agreeable and I am sure it is very nutritious – you don’t need to eat it only at midnight on a full moon.

  31. John Fahy

    Love black pudding, have been savoring it for most of the 55 years on the planet. I get mine from a local Irish Import shop in the Rochester NY area that has a freezer full of bangers, white pudding, Irish bacon. It’s a delight.

  32. Alex

    I’ve had blood sausage only once, and it probably wasn’t as good as yours because the inside was a bit crumbly (not well-bound at all)!

    I reflect on my experience with it:

  33. Paul

    Blood sausage is the food of the gods! I’ve been eating it ever since it was introduced to me by my grandfather at age 5 or so. Here in the UK, it is known as ‘Black Pudding’ and interestingly, the word ‘pudding’ is exactly the same as the French word, ‘Boudin’ from the French variety Boudin Noir (say it quickly with a French accent, you and you immediately notice the similarity). Most European countries have a blood pudding and they vary in the fillers and spicing that they use, but they are always a treat. In the Carribean, there are spicier versions (not to my taste, I must add). Blood sausage goes well with so many things, but my favourites are on the breakfast plate, as a Tapas fried together with a sweet desert apple, or another classic combination, with seafood, notably scallops.

  34. Annapet

    Thank you for this!

  35. Mary SF

    So, my father immigrated from the Basque Country and every year he would go out with his friends kill a couple of pigs and bring home morcilla as well as jamón serrano, tocino, jeta…. anyways, he passed away and he never taught me how to make it. Every now and then I stumble across a restaurant the offers morcilla (Spanish or Basque) but I am unable to find it anywhere. I know where to get black pudding, but it’s not quite the same. Do you know where I could buy morcilla? Or cured morcilla from Burgos? Any guidance would be soooooo appreciated. Taylor’s in Oakland said that if I gave them a recipe they would make me a batch just for me… I may just give them your recipe, but would rather get it from a place that is familiar with making morcilla.

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  39. Joanna

    We just finished making this and it’s wonderful!!
    Since we didn’t have pig blood, we used beef blood someone gifted us. The pork, onion, parsley & bay are homegrown, and we smoked the links over a mostly applewood fire. It was our first time making sausage, and I can’t wait to try more using all the pig & cow parts we have in the freezer.

  40. David Cooper

    Hey, this really works; I had whole lot of blood left over from a half pig bought from a local farm, and was going to chuck it when I happened to chance upon this recipe. I had all the other ingredients in my store, so I thought “let’s have a go”. Brilliant!!

  41. Rose Fowler

    I grew up on blood sausage, potato sausage, head cheese, pickled tongue and heart and so many other oddities. We had a farm and butchered both pigs and beef. I was taught how to catch the pig’s blood and keep stirring it so it would not coagulate. It is nice to hear about others who like the same foods. We had our own sausage stuffer and used pig casings to stuff the sausage into. Everything that you said sounded so familiar to me. We would generally eat our blood sausage with syrup.

  42. Andre Truelove

    I ve been cooking for about 55 years and was brought up by my grandmother who went through the wars , famine and rationing , she taught me a lot about food , everyone needs it so think about a job doing it and getting paid for it . Everything that walks, swims, flies and crawls is edible , with vegetables to help it along on the side. The only thing I can’t eat is Tripe and onions , ( the lining to a cows stomach ) the texture just puts me off , I was taught how to make Sausage , black or white pudding and various other things to eat to keep you alive . She lived to 95 years old still cooking her own food and drinking alcohol , smoking and enjoying everyday of her life , it was only when she went to hospital for a broken hip they took all her pleasures away , her answer to them cannot be repeated here , she died 9 days after going in having a huge whiskey and a cigarette laying down said “Thats it I m off ” she never woke up but the things she taught me about food would make all these celebrity chefs shudder , no messing about just get in there , the only one I think is near my Grandmother is Gordon Ramsey …. Enjoy everything that is put in front of you , never say you don’t like it if you have nt tried it and shut your eyes if you think it’s going to be bad but you will enjoy it ….

  43. Perry

    Nice post. My mom used to make this for my dad but she called it blood pudding. Great to have a recipe.

    Thanks again



  44. John

    Being of Portuguese and Spanish decent, I have been exposed to some WONDERFUL foods. Blood sausage was a regular at many Portuguese meals while growing up. I love it dearly, and now in my life living in an area with not much Portuguese influence I long for this more than you know. I will definitely try this recipe soon. Thank You for this wonderful post!!

  45. dad

    I am making it as we speak and wanted to double check method… I am at the stuffing stage… came across your site. Looks awesome, hope mine comes out like this.

  46. Blood Sausage

    […] food cultures have a variation of blood sausage including black pudding in England, Boudin in France, blutwurst in Germany, morcilla in Spain or […]

  47. Dré

    In Belgium we know it as ‘beuling’ or ‘pens’ and it’s made with the pig’s leftovers, blood and old bread flavoured with salt pepper and foelie. We typically eat it with apple puree (appelmoes) or pickles( picalilly).

  48. Dan lovick

    In the 1940s and 50s I lived in Chicago in a Lithuanian neighborhood. We ate barley sausage, and I believe it was called that so that us youngsters wouldn’t be turned off. But it was actually blood sausage of course, and it was delicious. We were pretty poor, and we ate what there was to eat that we could afford. Barley sausage was high on our list of affordable things to eat, and I still remember the wonderful taste. Of course, the blood was combined with barley and other flavoring agents, but I never got to see it made so I have no idea, besides blood and precooked. barley, what else might have been in it.

  49. Paul Mendonca

    In Hawaii, on the big island, Hilo side. Being of Portuguese decent my father used too make blood sausage all the time. In fact there’s a meat market in Hilo called Kulana Foods that makes blood sausage that’s really good. Thanks for your post,I will try your recipe one of these days. As we live in Reno,Nv and miss the blood sausage? Thanks Hank.

  50. Saphira

    In the Caribbean island of Saint Lucia we do all blood sausage (pig blood, herbs and some bread added into the pigs intestines) this one iscooked in rapid boiling water. We called it black pudding or boudin (that’s the French creole word for it).

  51. Jon Praiswater

    Hank, I found your post while searching “blood pudding” since I am currently in the middle of making my own sausages. My wife is from the Philippines and is no stranger to blood pudding. Since my meat of choice was of the offal variety both lung and heart meats the idea for blood was evident. I have ground and strained part of the blood from the meats but am left with a dark red mixture of meat. Since the Longanisa recipe is likely a distant memory, I thought id look for some ideas that might take me in another direction. I will likely also blend in pork shoulder for a more familiar bite. Do you suppose that this recipe would qualify as a blood pudding since I have taken some effort to remove blood from the mix?

  52. BEBA

    I used to make blood sausage (morcilla) with my aunt in puerto rico…great child memories. .yeap I was 7 years old and the holidays are very busy. .I remember coming home in new years eve full of blood over my boots and dry blood on my clothes from working at the ranch all day. .I love those memories as much as I love eating morcilla. aunt used a lot of bacon and fresh Spanish oregano..I like them boiled fresh with lemon juice on it…nice post, It was fun to read..thanks

  53. David

    I found your post very informative and interesting. I make a lot of my own sausages and absolutely love blood pudding or Boudin noir. My question is about the pigs blood you add in the recipe. Do you need to do anything to the blood before you add it in the recipe. I have found fresh blood will coagulate in a large mass after it has a chance to cool a bit. I didn’t use this for making blood pudding as I thought it had spoiled?

  54. David

    Thanks for the info, I haven’t heard about that or found it in a recipe…so very helpful to know. I also found on another blog where you can blend the blood if it is coagulated and then strain the clogs out. I also read you could freeze the blood. Also saw on cooking show where they had slated the blood initially to prevent coagulation. I am probably getting into the weeds here with the different scenarios, but getting fresh pig blood right out of the animal is not easy!

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