Blood Sausage
A traditional sausage made with pork blood, fat, and spices, to which some varieties add onion or rice. Its intense flavour works particularly well in fillings, stews, omelettes and croquettes.
What it offers and why to use it
A traditional sausage made with pork blood, fat, and spices, to which some varieties add onion or rice. Its intense flavour works particularly well in fillings, stews, omelettes and croquettes. Add salt after incorporating it. It can be fried to add texture or cooked inside fillings, stews and sauces.
Intense, salty, spiced or smoked flavour, with varying fat content.
From shopping to cooking
Choose
When buying blood sausage, check the ingredients, the proportion of meat, salt, date and the condition of the packaging. If buying pre-cut, look for a clean surface and avoid dry pieces.
Store
Always follow the instructions on the packaging. Once opened, store in the refrigerator, wrapped, and consume within the specified time; avoid leaving it at room temperature.
Prepare
Add salt after incorporating it. It can be fried to add texture or cooked inside fillings, stews and sauces.
How to make the most of it
Good pairings
Pairs well with bread, cheese, eggs, potatoes, legumes, vegetables, fruits and mustard.
How to substitute it
If you don't have blood sausage, substitute with a similar product or with mushrooms, toasted nuts or paprika for a meat-free option.
Recipes with blood sausage
Fabada with cured pork, chorizo and black pudding
Gluten-free Includes 12 h 10 min soaking and resting
Red kidney bean soup with crispy blood sausage
Gluten-free
White beans with pork and potatoes
Gluten-free Includes 12 h soakingIs any information missing? You can report a nutrition or practical correction.
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