Name: Blood Sausage
Yield: Makes twelve 5-oz [140-g] sausages
Cuisine: Italian
Ingredients: Kosher salt; 2 lb [910 g] pork belly, cut into 1-in [2.5-cm] cubes; ¼ cup [7 g] chopped fresh flat-leaf parsley; 1 Tbsp dried oregano, preferably Sicilian; 2 tsp freshly ground black pepper; ¼ tsp pink curing salt; 8⅓ ft [2.5 m] hog casing; Chimichurri and Grilled or Toasted Bread for serving; 3 Tbsp extra-virgin olive oil, plus more for frying; 2 Tbsp smoked paprika; 1 yellow onion, chopped; 1½ lb [680 g] fresh pork blood; 5 garlic cloves; 2 jalapeño chiles, minced

Preparation info

Makes
twelve
5 oz [ 140 g ] sausages

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

Many cultures use fresh pork blood or beef blood to add a smooth, custardy texture to sausage. Examples include boudin noir, black pudding, moronga, and blutwurst. Our variation is inspired by the paprika-spiked Spanish version, morcilla. We add minced jalapeño for heat and sear slices in a hot pan to serve doused in chimichurri. If you are not familiar with blood sausage, you may be surprised to discover that the flavors are actually quite subtle, especially given its expressive violet hue