Blood sausage

How to make blood sausage, also known as morcilla, morcella, sanguinaccio or boudin noir. These are pork and pork blood sausages.

Morcilla is a Spanish blood sausage, popular on its own and as an ingredient in stews. It’s made with pig’s blood, rice, onions, and spices, although recipes vary from region to region.

Food Republic’s column Ask Your Butcher seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer founded Philadelphia’s Kensington Quarters and helped develop a renowned butcher-training program at Brooklyn’s Fleisher’s. Today, he consults with farmers, chefs, butchers and anyone else who will listen. In each column, Mayer tackles a pressing issue facing both meat buyers and home…

Black pudding is a sausage made from grains, fat, spices, and of course, blood, it is also iron-rich and incredibly DELICIOUS.

A spicy creole-inspired blood sausage made with rice, onions, herbs and spices.

This recipe for traditional Latin blood sausage is fairly mild. Despite its dramatic looks and deep color, it is reminiscent of high-quality bologna. It's salty like most sausages, and the clove-infused sofrito adds some backbone and depth. Texturally, the rice gives it body, and the chunks of pork add some pleasantly chewy bits. Pork blood is available from some butchers, but is more widely-available at Asian or Latin markets.

So, how to cook blood sausage? Pan fry them for 4 minutes on each side, and you should be done! More details are below.