How Long To Cook Blood Sausage In Oven

How to cook blood sausage

Blood sausage is not a typical culinary fare on American menus however; it is very popular in European countries. This unique sausage can readily be found in some regions of the US including the North and Northeast regions.

There are different varieties of blood sausage with the most common kind being made from pork, pork blood, fillers such as breadcrumbs, and seasonings. To disassociate the name with "blood", blood sausage is generally sold under the name of blood pudding in the US. But no matter the variety, a true blood sausage will always have the animal's blood.

Blood sausage is referred to by other names depending upon the country – blood pudding or boudin noir and black pudding are two other common names. Blood pudding is a traditional culinary dish in Ireland and can be made from different meats – not just pork. The blood sausage or blood pudding is most often sliced and fried.

Because most blood sausage is precooked, it can be eaten straight from the casing but it can also be used in a variety of dishes – almost any dish that has sausage as an ingredient. Blood sausage resembles a bratwurst, Germans produce what is known as a blutwurst – a sausage made from pig lungs and seasonings. Blood sausage will have different seasonings and ingredients depending upon which region the sausage was produced.

Cooks should use the same cooking method for blood sausage as they would any sausage that is wrapped in casing. If heating in the oven, it is recommended to prick the casing with a fork to allow steam to escape. Otherwise, the sausage could burst resulting in a something that looks like an exploded body part in a pan.

The sausage can be sliced and added to many culinary dishes including soups, stews, and casseroles. When sliced, the sausage medallions resemble a well-seasoned salami. This is a firm sausage, not like a ground meat but rather a well-packed product within a casing.

The ingredients in a blood sausage depend upon the cook's taste. Generally, the recipe will include pork, pork blood, breadcrumbs, and seasoning. Some variations include replacing the breadcrumbs with barley or oatmeal. Onions and marjoram are two very popular ingredients in homemade blood sausage. The ingredients are put in hog casings that are about 18 inches long. The sausages are then cooked. Most blood sausages purchased at the market will be precooked.

Cooking the blood sausages in the oven will give the casing a crisp texture. Place the sausages in a large baking pan with some type of juice like stock or you can go traditional and place a heaping amount of lard in the pan. A nice addition is to drape the sausages with bacon. Prick the casings just slightly and cook for 45 to 60 minutes at 350 degrees Fahrenheit. To simply heat the sausages, less time is needed.

Blood sausage can be gently steamed with just a touch of liquid to heat. Once the liquid is evaporated from the skillet, the skins are lightly crisped. The sausage is perfect for any meal – add with your eggs for breakfast or slice and serve with boiled potatoes. To bring out the true German appreciation for this sausage, serve with a huge helping of apple sauerkraut and potatoes.

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