Blutwurst, also known as blood sausage, is a traditional German sausage made from pork blood, pork fat, and barley. It is typically served as a cold cut, often sliced and served with bread or crackers. It is also used as an ingredient in sandwiches, soups, and stews. It comes in different varieties with different seasonings and ingredients. It’s important to note that blood sausage is a type of charcuterie, and it’s not recommended for pregnant people, children, the elderly, or people with weak immune systems.


  • 2 lb pork blood
  • 1 lb pork fat
  • 1 cup barley
  • 1 onion, minced
  • 2 cloves of garlic, minced
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1 tsp ground coriander
  • Sausage casings


  1. In a large mixing bowl, combine the pork blood, pork fat, barley, onion, garlic, salt, pepper, nutmeg, allspice and coriander. Mix well.
  2. Stuff the mixture into the sausage casings and twist the casings to form links.
  3. Place the Blutwurst in a large pot of cold water and bring to a boil.
  4. Reduce the heat and simmer for 2 hours.
  5. Remove the Blutwurst from the water and let it cool.
  6. Place the Blutwurst in the refrigerator for at least 24 hours before slicing and serving.

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