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German Blutwurst (Blood Sausage) Recipe

The ingredients used in Blutwurst can differ by region, but its hallmark is its distinctive reddish color. Blood sausage is a popular ingredient in German cooking, especially in Bavarian cuisine. Our Blutwurst recipe features liver, purée, and sauerkraut for a unique flavor profile.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine German
Servings 6 Yield
Calories 910 kcal

Ingredients
  

  • Onions - 2
  • Clarified butter- 1 tbsp
  • Sauerkraut - 600g
  • Meat soup - 350ml
  • Caraway seeds- 1 tsp
  • Peppercorns - ½ tsp
  • Juniper berries - 4
  • Bay leaves - 2
  • Floury potatoes - 600g
  • Blood sausages - 4
  • Liver sausages - 4
  • Milk (3.5% fat) - 150 ml
  • Butter - 40g
  • Nutmeg - 1 tsp
  • Salt - to taste

Instructions
 

  • Peel and cut an onion into strips. Heat the clarified butter in a saucepan and sauté the onion for 1-2 minutes until translucent. Mix in the well-drained sauerkraut and deglaze with the broth. 
  • Crush caraway seeds, pepper and juniper in a mortar and add to the cabbage along with the bay leaves. Sprinkle salt and cook covered over low heat for about 30 minutes. 
  • Peel and wash the potatoes and cook in salted boiling water for 25-30 minutes. 
  • Put the sausages in a saucepan with boiling salted water and heat in it for about 10 minutes, but do not boil.
  • Drain the potatoes, let the water evaporate and press through a potato press. Heat the milk, add to the potatoes with 20g butter. Season the potatoes with salt and freshly grated nutmeg and stir everything into a creamy puree.
  • Peel the remaining onion and cut it into rings. Heat the remaining butter in a pan and brown the onion in it. Garnish the puree with the onion butter, seasoned cabbage and drained sausages on plates and serve hot.

Nutrition

Calories: 910kcalCarbohydrates: 32gProtein: 35gFat: 72gSaturated Fat: 30gCholesterol: 250mg
Keyword German Blutwurst (Blood Sausage) Recipe
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