Blutwurst

Blutwurst, or blood sausage, is a sausage made from pig’s blood mixed with fat and meat, and usually combined with a cereal filler such as barley, oats, or breadcrumbs. The mixture is seasoned with salt, onions, marjoram, pepper, and other spices, and stuffed into a natural casing. Depending on the variety, the sausage may be fresh, cooked, smoked, or dried.

Texture and flavor vary with the filler and grind size. Some Blutwurst is smooth and finely emulsified, while other versions are coarser with visible grain. Blood sausages are typically cooked before serving, by simmering or frying, and are frequently sold pre-cooked in markets.

Regional presence and serving: Blutwurst is common in German-speaking regions and throughout Central and Eastern Europe, with many local forms differing in filler grain, spice mix, and size. It is often eaten hot with bread or potatoes, and accompanied by onions, mustard, or sauerkraut. In some cuisines, Blutwurst is used cold in salads or in stews.

Safety and nutrition: Made from animal blood, blood sausages require proper handling and thorough cooking to reduce food-safety risks. They are a source of iron and protein but can be high in fat.