Jul 14 2026
Restaurants›foraged. a hyper-seasonal eatery›Blood Sausage Recipe

Blood Sausage Recipe

Inspired by foraged. a hyper-seasonal eatery
Time3h
Serves4

Finely textured and served with spicy Dijon mustard, fennel and apple pickles, and steam buns.

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Ingredients

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Blood Sausage Ingredients

Spicy Dijon Mustard

Fennel and Apple Pickles

Steamed Buns

Method

Blood Sausage Preparation

  1. 1

    Prepare the Casings

    Rinse the hog casings under cold water and soak them in warm water for at least 30 minutes.

  2. 2

    Cook the Onion and Garlic

    In a skillet, sauté the finely chopped onion and minced garlic over medium heat until softened and translucent, about 5-7 minutes.

  3. 3

    Mix Ingredients

    In a large mixing bowl, combine the cooked onion and garlic with pork blood, pork fat, oatmeal, salt, black pepper, and allspice. Mix until well combined.

  4. 4

    Stuff the Casings

    Stuff the mixture into the prepared hog casings, tying off the ends securely. Prick the sausages with a needle to release any air pockets.

  5. 5

    Cook the Sausages

    In a large pot, bring water to a boil. Lower the heat and simmer the sausages for about 30-40 minutes. Let cool before slicing.

Spicy Dijon Mustard Preparation

  1. 6

    Combine Ingredients

    In a small bowl, mix together Dijon mustard, honey, and cayenne pepper until well combined. Adjust seasoning to taste.

Fennel and Apple Pickles Preparation

  1. 7

    Prepare the Pickling Liquid

    In a saucepan, combine white vinegar, sugar, salt, and water. Bring to a boil until the sugar dissolves.

  2. 8

    Pickle the Vegetables

    Place the thinly sliced fennel and apple in a jar and pour the hot pickling liquid over them. Let it cool to room temperature, then refrigerate for at least 2 hours before serving.

Steamed Buns Preparation

  1. 9

    Make the Dough

    In a bowl, dissolve yeast and sugar in warm water. Let it sit for 5 minutes until foamy. Add flour and salt, mixing until a dough forms.

  2. 10

    Knead the Dough

    Knead the dough on a floured surface for 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.

  3. 11

    Shape and Steam the Buns

    Divide the dough into small portions and shape them into buns. Place on parchment paper and steam for 15-20 minutes until cooked through.

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