Belgian Blood Sausage
A traditional mainstay in Belgian cuisine, blood sausages tend to divide public opinion – most people have strong opinions about where they stand on the love/hate spectrum for this delicacy. The main issue for some is the addition of pig’s blood, though many would argue it’s the defining feature of this type of sausage, both visually and taste-wise.
The blood itself makes only a small portion of the sausage filling, and in any case, the sausage is well-cooked before consuming and lends a unique flavor.
The specialty often served as a starter, fried until black and decorated with cooked apple slices on top. It’s the Belgian equivalent to the English black pudding, but without the addition of oats or anything else as a “filler”, just good old meat, spices, onions and a touch of sweetness from raisins and brown sugar to balance things out.
Try it, you might find yourself becoming a fan!
Blood Sausage
Ingredients
- 1 lb pork jowls pork belly, back fat
- 10 oz pork blood
- 1/3 lb onions finely diced
- 2 oz brown sugar
- 1 ⅓ oz raisins
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp cinnamon
- oil for frying
For serving:
- apples sliced or diced
Instructions
- Start by cleaning the meat and placing it in a pot of water on the stove to cook. Keep the water just below boiling point and cook until semi-soft. Make sure it doesn't boil.
- Meanwhile soak the hog casings in a bowl of water.
- Place the raisins in a bowl with some warm water and leave to soak as well, for about 15 minutes. Drain away the water once swelled.
- Heat a splash of oil in a frying pan and sauté the onion until translucid.
- Use a meat grinder to mince the meat. Use the ¼ inch (6 mm) plate, passing it through twice.
- Dice the fat finely (¼ inch or 6 mm cubes) and mix it in well with the meat in a large bowl. Add the brown sugar, fried onions, pig blood, salt pepper, cinnamon and raisins and combine until homogenous.
- Drain the hog casings and rinse under the cold water tap.
- Use a sausage filler to stuff the hog casings with the meat mixture.
- Next, cook the sausages in a large pot of hot water at 80° C (176° F) for 30 minutes. Use a cooking thermometer to keep the temperature below boiling point. The sausages are done, when they release brown liquid into the water (not blood) when pricked with a toothpick.
- Place the sausages in another pan of cold water to cool down, then dry them using paper towels and place the in the fridge until ready to serve.
- To prepare the sausage, cut it into thin slices and fry them in a pan with a little oil. Add some finely sliced or diced apple to the same pan and sauté until softened. Alternatively, serve with ready-made applesauce.
Enjoy!
Notes
