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    Home » Meat and Game

    Fried Blood Sausage and Potatoes

    Published: Jan 12, 2020 Modified: May 27, 2023 Author: Alan Bergo

    Jump to Recipe

    Filled with herbs and spring onions, a classic fried blood sausage and potatoes should be one of the first things you make after you've made your own black sausage.

    Blood sausage and potato hash.

    Blood sausage doesn't get a ton of play as far as charcuterie goes, let alone the greater culinary world, although I do know some specialty purveyors that will harvest pork blood and sell it to chefs.

    The lack of blood in cooking is understandable, but unfortunate, especially because blood doesn't taste gamey at all. Seriously, you'd expect something so rich and full of iron to resemble liver or the stronger funk associated with kidneys, but it doesn't.

    Fried blood sausage and potato hash

    From there, you'd expect lamb or goat blood to taste stronger than cows, but, as far as I'm concerned, they've all been pretty much interchangeable, and I'd be hard-pressed to tell the difference between one or the other.

    There's recipes for blood sausage a'plenty online, but not a lot of suggestions for what to do with the sausage after it's made. Blood sausage is a special piece of charcuterie, and you're not going to just throw them onto the grill, fry them up, and eat them on a bun.

    Well, some types you could, and that's where things get murky as blood sausage, boudin noir, morcilla, or black pudding as it's known can vary widely from place to place.

    Fried blood sausage and potato hash

    Ideally, you'll poach them, then cut into pieces or coins and fry them crisp. They're bloody delicious, especially fried with potatoes, scallions and herbs, which is classic  preparation.

    More Bloody Good Recipes

    How to Make Homemade Blood Sausage

    Scandinavian Blood Bread

    Creole Blood Sausage Cake

    Fried blood sausage and potato hash
    Print Recipe Pin Recipe
    5 from 3 votes

    Fried Blood Sausage Hash

    Classic blood sausage and fried potatoes
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Appetizer, Side Dish
    Cuisine: American, Spanish
    Keyword: Baby Potatoes, Blood Sausage
    Servings: 4 Servings
    Calories: 255kcal
    Author: Alan Bergo

    Equipment

    • 1 10 inch cast iron skillet

    Ingredients

    • 8-12 ounces blood sausage I used me recipe here
    • 8 oz small potatoes I used german butterballs, but fingerlings would be fine too
    • 3 oz 1 bunch scallions, sliced ¼ inch
    • Handful of chopped parsley or cilantro
    • ¼ cup lard or cooking oil
    • Dash white vinegar to taste

    Instructions

    • Put the potatoes in a pot, cover with water and season with salt and a dash of the vinegar. Bring the pot to a boil, then turn the heat off and allow to sit 10 minutes.
    • Remove the potatoes and allow to cool, then cut in half or crush lightly if small to make them easy to brown and crisp.
    • Cut the blood sausage into 1 inch coins. Heat the lard or oil in a large cast iron or similar skillet until lightly smoking, then add the potatoes and cook until golden and crisp.
    • Move the potatoes to one side of the pan and add the blood sausage coins, cook until crisp, toss the pan, cook for a few minutes more until the sausages are nicely browned, then turn the heat off, toss in the cilantro and green onions, double check the seasoning for salt, adjust as needed, then serve.

    Notes

    The vinegar is optional, but helps enhance the crispness of the potatoes (A great tip from author and columnist J Kenji Lopez Alt). 

    Nutrition

    Serving: 6oz | Calories: 255kcal | Carbohydrates: 10g | Protein: 12g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 340mg | Potassium: 387mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 44IU | Vitamin C: 12mg | Calcium: 18mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Mary

      January 26, 2024 at 2:18 pm

      5 stars
      Absolutely beautiful! I make my own blood sausage, as well, and I usually pair it with mashed potatoes or rice. I’ve been thinking of ways to present it to give it a more appealing appearance as many of my friends, if not all, are just turned off my it (but they’ll eat a hot dog or McDonalds). Thank you for the post. I’m making it for lunch for my family.

      Reply
      • Alan Bergo

        January 26, 2024 at 2:23 pm

        Hey thanks Mary. Another great tip is that sometimes the casing can be a bit chewy when they’re fried. You can get around it by browning the sausages and simmering in tomato sauce, gravy etc until they’re soft as a pot roast and you can cut them with a fork. Crazy good, follow my recipe here.

        Reply
    5 from 3 votes (2 ratings without comment)

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