Bloedworst

Experience the rich, hearty flavors of traditional Dutch Bloedworst, a blood sausage made with pork blood, fat, and spices. Perfect for a cozy weekend breakfast or a unique addition to your charcuterie board.

• 500 g pork blood
• 300 g pork fat
• 200 g onion
• 150 g barley or oatmeal
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon nutmeg
• 4 sheets hog casings

Method

1. 1

   In a large mixing bowl, combine the pork blood, diced pork fat, finely chopped onion, cooked barley or oatmeal, salt, pepper, and nutmeg. Mix well until all ingredients are thoroughly combined.

2. 2

   Prepare the hog casings by rinsing them in cold water and soaking them in warm water for about 30 minutes. This will make them more pliable for stuffing.

3. 3

   Carefully stuff the mixture into the prepared hog casings, ensuring to avoid air pockets. Tie off the ends securely with kitchen twine.

4. 4

   Place the stuffed blood sausages into a large pot of simmering water. Cook gently for about 40-60 minutes, or until they are firm to the touch.

5. 5

   Remove the sausages from the water and allow them to cool. Once cooled, refrigerate until ready to use.

6. 6

   To serve, slice the Bloedworst and fry in a hot pan until crispy on the outside. Enjoy with mustard or apple sauce.