Is it safe to make blood sausage with fresh blood today?

Fresh slaughter blood for food is regulated by today's food-safety rules. Use blood from an approved slaughterhouse, keep it cold and use it quickly, or use ready-processed food blood. Make sure the sausages are cooked through and cooled quickly.

Why must the casings be filled only 3/4 full?

The grains swell during cooking. If the casing is filled too full, it bursts. Pricking with a needle along the way also lets out steam and air and prevents the sausages from splitting.

Blood Sausage

A historic 1900 blood sausage: grains are soaked in blood for 2 days and brought to a boil, mixed when cooled with crushed rye rusks, chopped kidney suet, raisins and spices, stuffed 3/4 full into casings, par-boiled 5 min, pricked and simmered about 20 min, served with melted butter.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 312 (falt i det fri)

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About the dish

Fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen, i kapittelet «Om slagtning». Blodpølse stoppet i naturtarm var klassisk slaktemat der grynene fikk trekke smak av blodet i to dager. Prikking med nål slipper ut luft og hindrer at pølsene sprekker.

How to make it

1
Soak the grains
Let the grains soak in the blood for 2 days. Then bring them to a boil while stirring.
2
Mix the filling
Pour into a bowl and cool. Add the crushed rusks, the finely cut kidney suet, the cleaned raisins and the spices.
3
Fill the casings
Stuff the filling into casings that must be only 3/4 full, so they do not burst during cooking.
4
Par-boil
When the water is boiling very gently, put in the sausages and boil for 5 minutes. Take them out.
5
Prick and finish cooking
Prick the sausages with a darning needle and let them simmer again for about 20 minutes. Served with melted butter.

Changes from the original

Priser fjernet. «theske(er)» modernisert til ts, «gr.» til gram, «¼ l» til 2,5 dl, «1 kop» tolket som ca. 2 dl. «rugskonrokker» er en form for rugkavringer. Krydder tolket som malt.

Time machine – what changed?

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Frequently asked questions

Is it safe to make blood sausage with fresh blood today?: Fresh slaughter blood for food is regulated by today's food-safety rules. Use blood from an approved slaughterhouse, keep it cold and use it quickly, or use ready-processed food blood. Make sure the sausages are cooked through and cooled quickly.
Why must the casings be filled only 3/4 full?: The grains swell during cooking. If the casing is filled too full, it bursts. Pricking with a needle along the way also lets out steam and air and prevents the sausages from splitting.

Equipment for this dish

Casings, spices and sausage gear →Natural casings, sausage spices and stuffing horns for curing and sausage-making.Foodstuff.no

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