Natural casings are not only used to make blood sausage but also to make other types of sausages. For blood sausage, these casings provide a strong yet open structure that retains its shape during cooking. In this case, the usefulness of ancient food preparation methods is demonstrated.
As intriguing as its flavor is, blood sausage has a long history. The custom of preparing blood sausage dates back to antiquity, and records show that people in many countries consumed it. It was a clever way to utilize every part of the animal and reduce waste. Over time, blood sausage recipes were adapted to incorporate local products and flavors. This is how the wide variety of blood sausages available today came about.
Making blood sausage involves many steps. Dried blood, animal fat, grains, and various spices are mixed together. The use of natural casings, such as pig intestines, adds to the intrigue of this tasty delicacy. The idea of blood sausage might seem strange to some, but this dish has a long history stretching back many years.
So the next time you enjoy a hearty breakfast of eggs, bacon, and blood sausage, you'll appreciate this unique and flavorful sausage even more.
