Blood sausage is known by a number of different names in the English speaking world alone, including also blood pudding or black pudding. There are some who believe that the term blood sausage is a misnomer and that there is no blood actually used in the recipe. This, however, is not the case and it is indeed the inclusion of fresh blood which gives this product both its name and its distinctive colour.
The most important consideration when making blood sausage by whatever name is that the blood used in its preparation must be fresh. If the blood is allowed to coagulate to any extent, it is not only the quality of the sausage mixture which will be compromised but the taste and texture of the finished product and thus the ultimate eating experience. It is for this reason that blood sausage is not often prepared domestically. There are very few home cooks who have ready access to fresh pigs’ blood.
When the slaughtered animal has been bled, the blood has to be kept cool while the remaining ingredients of the blood sausage are prepared and cooked, usually by boiling. It is traditional that blood sausage will be comprised additionally of only pieces of chopped pork meat and fat, onions and a variety of herbs and spices. In modern times, however, other ingredients such as oatmeal, barley, or even breadcrumbs, may be added to pad out the mix and thus make the preparation of the blood sausage more economical. There are a great many local, commercial producers around the world who jealously guard their blood sausage recipes, particularly with regard to the precise combination of herbs and spices. These recipes are often handed down through the family from generation to generation.
When the blood sausage ingredients have been very thoroughly mixed and combined, they are then stuffed in to sausage skins for distribution. This can be done as in traditional sausage production or the blood sausage can be prepared on a larger scale, where the sausage will later be sliced. These slices will be around three inches in diameter and half to three-quarters of an inch thick. This is particularly common with British black pudding and the individual slices will then be fried. It is important to note that when blood sausage/black pudding is made in this fashion, the skin may well be fairly heavy duty plastic and wholly inedible. It should be left in place during cooking to help the sliced blood sausage keep its shape and form but must be removed and discarded prior to eating.
The way in which blood sausage is prepared and the fact that it does include a substantial quantity of fresh blood may be off-putting to even seasoned meat eaters. It should, however, be carefully noted that the taste of cooked blood sausage in no way resembles that associated with fresh blood and that the product provides a delicious, slightly spicy eating experience.