Blood sausage with onions

Onion Blood Pudding Recipe


A recipe that requires a lot of work, but then what a pleasure to eat it all winter, just to put in the freezer. I particularly like to taste black pudding with onions and it is more and more difficult to find very good one and well I, I solved this problem. Well I admit that I have Christian a former butcher who comes to give me a big hand, no I should say that I give him a big hand. It is he who is at the origin of the recipe, it is my mentor for the blood sausage. I had my blood in a farm butcher’s shop located on the street in Vesoul, it only offers meat raised in Haute Saône. I think I will do an article later to present them.

Recipe of black pudding with onions for about 15 kg:


  • 1 nutmeg
  • 1 bunch of parsley
  • Pork casings 34/36
  • 7 kg of pig’s blood
  • 0.500 g of pork steak
  • 8,200 kg of onions
  • 400 gr of fresh lard
  • 700 gr of leek whites
  • 1 teaspoon of 4 spices
  • 1.4 liter of liquid cream
  • ½ kale
  • 400 gr of walnut kernels
  • 15 gr of salt per kilo


  1. Soak the pork casings in cold water.
  2. Put a little water in the hose and check that they are not pierced.
  3. Wash then dry it with food paper then emboss finely.
  4. Peel the onions, then cut them in half, then in six and finally finely.
  5. Wash the leeks, then thinly slice.
  6. Remove the first leaves from the cabbage, then cut as finely as possible
  7. Clean and finely chop the leeks.
  8. Crack the nuts then mix them in a food processor.
  9. Slice the purlin, then cut it into very small cubes.
  10. Heat the pork breakdown cubes in a Dutch oven.
  11. Let cook gently for about thirty minutes.
  12. Pass through a Chinese and return the fat to the pot.
  13. Add the onions and let them reduce under a low heat.
  14. In a cast iron casserole dish add a little lard
  15. Add the leeks, and let them reduce slowly, then add the onions.
  16. Repeat the same operation with the cabbage.
  17. Mix the cooked vegetables with the blood.
  18. Stir and season with salt, spice and pepper.
  19. Add the parsley
  20. Pour the liquid cream and incorporate it with the rest of the preparation.
  21. Cook a tablespoon of the preparation in a dry pan.
  22. Taste and adjust seasoning if necessary,.
  23. Heat the water in a large container, stop at the first broth.
  24. Gently place the sausage in hot water.
  25. Raise the temperature to 92 °.
  26. Simmer for about 10 minutes, the sausages go up, it’s almost the end of cooking.
  27. Prick a sausage with a toothpick to check its cooking.
  28. Place the cooked blood sausage in a circle on a tea towel.
  29. Grease the hot blood sausage with the block of lard.
  30. Enjoy without moderation.

Preparation time: 5 hour (s)
Cooking time: 30 minutes
Number of people: about 18 kg
4 star rating: 1 review

What wine to drink with: Blood sausage with onions.

My favorite wine Alsace Pinot gris Grape variety Pinot gris
Temperature between 08 ° and 10 °

Cut the onionsA generous amount of onionSlice the leeksChop the flat-leaf parsleyCheck the hosesAdd the spicesThe bloodMix the ingredients<img src="/wp-content/uploads/2021/09/5992109083693999997.jpg" class="aligncenter"

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