Top 50 Blood Sausages
in the World

Morcilla de Burgos are blood sausages that are traditionally made in the province of Burgos. This is one of the many varieties of blood sausage, or black pudding, present all around the world. The recipe for this delicacy is fairly simple and uses only a few humble ingredients. An interesting fact about this recipe is that it doesn't actually involve any meat, since morcilla de Burgos is made by chopping and sautéing the onions with butter, then combining them with rice, lard, blood, and spices. The mixture is then used to fill the sausage casings before being cooked. This sausage owes its flavor mostly to the spices used in its preparation, mainly pepper and paprika. It can be eaten as it is, but it's mostly consumed after being fried or sautéed.Expand

As the name suggests, this Spanish sausage originates from Granada. It is made with a combination of pork belly, jowl, fat, blood, onions, salt, and spices such as oregano and paprika. This blood sausage variety is often used for tapas or consumed as a snack with bread and asparagus.Expand

This sausage-shaped pudding has a rich, deep red to deep brown color when raw, and the ingredients used in preparing it are top quality beef suet, oatmeal, onions, blood (sheep's, cow's, or pig's), water, salt, pepper, and sausage casings. Absolutely no other seasonings are allowed. The texture is moist, firm, and rough - the roughness is a result of the oatmeal used in the process. When the pudding is cooked, it is almost black and retains its shape. The meat inside is moist, full, savory, and non-greasy, without lumps of fat that can be seen in the Irish and English versions.Expand

Morcilla dulce from the Canary Islands is a traditional blood sausage made with pig's blood, lean meat, bacon, sugar, almonds, raisins, garlic, spices like cinnamon and aniseed, and salt. It is a cherished part of the Canarian culinary heritage known for its unique sweet flavor and soft, crumbly texture. Whether served as part of a tapas platter, in stews, or grilled, Morcilla dulce offers a distinctive taste experience that reflects the rich and diverse food culture of the Canary Islands.Expand

Jelito is a traditional blood sausage. Prepared with pig’s blood and ground pork meat (mainly head, belly, and offal) it incorporates lard and various spices such as marjoram and cumin. Many jelito variations also consist of grains or plain white buns, which provide a more compact consistency. Since it is a non-smoked sausage, it is traditionally boiled or fried before it is served alongside pungent mustard, horseradish, and cabbage.Expand

Morcilla a la parilla is a sausage dish that’s prepared by grilling morcilla blood sausage. Every morcilla is different. Some are savory, seasoned with salt, pepper, garlic, and onion, and some are sweeter and have things like raisins, cloves, and nuts, so the dish is each time different depending on the sausage used. Also, because morcilla is a pre-cooked sausage, technically, it is only heated on the grill, not cooked. It can be eaten plain or spread on bread. Expand

Even though there are numerous regional varieties of this famous Polish blood sausage, it typically consists of pork offal, animal’s blood, barley or buckwheat, and a variety of spices and fresh herbs. Kaszanka was probably created under the influence of German and Danish culinary traditions and was primarily enjoyed by the noblemen. The modern variety of kaszanka appeared later, and today, it is one of the most commonly consumed Polish sausages. Whether grilled, fried, or cooked, it is usually served alongside caramelized onions, potatoes, or sauerkraut.Expand

Korean sundae is a traditional blood sausage that usually consists of rice, glass noodles (dangmyeon), and pig’s blood, while the variations may also incorporate barely, bean sprouts, kimchi, perilla leaves, soybean paste, or scallions. Some regional varieties may even consist of squid or fish. Sundae can be steamed and enjoyed on its own, but it is also incorporated into various dishes such as the hearty sundaeguk soup or the sundae bokkeum stir fry. It is believed that sundae originated sometime in the Goryeo period (918–1392).Expand

Bahur is a traditional sausage made with a combination of rice and trimmings and blood of pork (but sheep and beef offal can also be used). Onions, bay leaves, cumin, and allspice are also added to the mixture. The ingredients are sautéed before they're stuffed into thick pork intestines. The sausages are pierced with needles a few times to let the air out, then boiled, drained, and either consumed straight away or left to dry in a cold and dry place.Expand

Mustamakkara is a blood sausage consisting of pig’s blood, pork meat and fat, crushed rye, and flour. Characterized by its dark color, juicy center, and a crisp casing, it comes in various sizes. Consumed throughout the country as a late breakfast or a nutritious lunch, it is especially favored in Tampere, the city which allegedly produces the best mustamakkara. Even though it is found on the menus of many traditional restaurants, it is best enjoyed at local markets where the freshest varieties are often served with traditional lingonberry jam as a perfect accompaniment.Expand

Embutidos Ezequiel is a family-owned company based in Villamanín, in the heart of the mountainous region of La Montaña Central in the province of León, Spain. Founded in 1945, the company specializes in the production of traditional cured meats, including the renowned chorizo and morcilla. Their products are crafted using authentic recipes and 100% natural ingredients, without artificial additives, and are cured in the natural mountain air, which enhances their unique character and flavor. Embutidos Ezequiel has become a true symbol of the gastronomic heritage of the León region, and a name synonymous with quality throughout Spain and beyond.Expand

Charles Macleod is a renowned family business specializing in the production of traditional meat products, particularly famous for its iconic Stornoway Black Pudding, which has become well-known and highly regarded throughout the United Kingdom. The company was founded in 1947 and has since dedicated itself to producing high-quality meat products using authentic recipes passed down through generations. The company takes great pride in its tradition and experience, crafting products with care and dedication to original methods. Stornoway Black Pudding is distinctive for its rich flavor and unique texture, and due to its quality, it has won numerous awards, including prestigious Great Taste Awards. This product has become an essential specialty on menus and in stores across United Kingdom.Expand

Macleod & Macleod is a family-owned butcher shop based in Stornoway, on the Isle of Lewis in Scotland, renowned for its exceptional craftsmanship in traditional Scottish meat products. The business was founded in 1929 by Kenny MacLeod and his brother-in-law Donald MacLeod, and it has remained in the hands of the same family ever since. Today, it is run by Kenneth MacLeod and his two sons, James and Kyle, who carry on the family tradition as the third generation. They are best known for their Stornoway Black Pudding, one of the most highly regarded traditional products of its kind in Scotland. The recipe is carefully guarded, and the pudding is made from locally sourced ingredients, including oatmeal, suet, blood, and spices – all handcrafted using time-honored methods. Macleod & Macleod is respected not only for the quality of its products but also for embodying the true spirit of Scottish butchery, deeply rooted in the local community and culinary heritage.Expand

Maison Vérot is a prestigious French butcher and delicatessen that has been preserving the tradition of fine charcuterie - the art of crafting cured and prepared meat products - for generations. Founded in the 1930s, it is now led by Gilles Vérot, a master charcutier known for his respectful fusion of artisanal techniques with contemporary flavors. Based in Paris, Maison Vérot's products can also be found in top restaurants and luxury food boutiques. The quality of the meat and the careful selection of ingredients lie at the heart of their philosophy, with a strong emphasis on French sourcing and sustainable production. The visual appeal of their creations, the balance of flavor and texture, and their attention to seasonality make their products truly distinctive. Maison Vérot is not only a symbol of authenticity and tradition, but also a shining example of how French culinary heritage can be carried forward and reimagined with taste and integrity. Their shops in Paris are places of both artisanal excellence and exceptional gastronomic experience.Expand

Embutidos Ríos is a family-owned company based in Villarcayo, in the province of Burgos, with a tradition in cured meat production dating back to 1930. The company is primarily known for its specialization in morcilla de Burgos, a traditional Spanish blood sausage made with rice, which is one of the most emblematic products of the region. Production focuses on natural ingredients and the preservation of traditional recipes, while incorporating modern technologies to ensure consistent quality and wider distribution. Over the decades, Embutidos Ríos has developed a strong expertise in this category, offering different formats and variations adapted to contemporary market demands without compromising authenticity. The brand holds a solid position within the Spanish market, where morcilla de Burgos is recognized as a key regional specialty. One of its distinguishing features is the balance between artisanal heritage and innovation, including early adoption of vacuum packaging and product development aimed at extending shelf life. Despite its growth, the company has maintained its family character and continuity across generations, with a clear focus on product quality and the preservation of traditional culinary identity.Expand

Don Julio is a producer that uses meat exclusively from its own farm. On the farm, Hereford and Aberdeen Angus cattle are raised, fed solely on grass, and grown using regenerative grazing methods. This approach allows for sustainable farming and high-quality meat production. Don Julio owns a renowned restaurant in Buenos Aires, famous for its top-tier meat products, including house-made sausages. The sausages served at the restaurant, such as morcilla (blood sausage), salchicha, and chorizo, are made from meat sourced from the farm, using traditional techniques and spices. The meat is dried and aged to achieve optimal flavor and texture. All products are handcrafted, in line with the highest quality standards.Expand

Blutwurstmanufaktur is a renowned artisanal butcher shop established in 1902. Since 1996, it has been run by master butcher Marcus Benser, who was honored in 2004 with the title of “Knight of the Blood Sausage” by the French brotherhood Confrérie des Chevaliers du Goûte-Boudin—an award also bestowed upon the famous chef Paul Bocuse. Blutwurstmanufaktur produces over 60 varieties of homemade sausages, with its signature product being the celebrated Berliner Blutwurst. This blood sausage is freshly made daily from pork blood, lean meat, pork fat, and fresh onions, enhanced with a secret blend of spices including authentic Thuringian marjoram, hand-ground Brazilian pepper, and a hint of cinnamon. The sausage is encased in a natural beef casing. In addition to their blood sausage, the shop also offers other specialties, including dry-cured salamis with fennel seeds. All products are made using meat from local farms with whom the butcher shop maintains long-standing partnerships.Expand

Carnes Avenida is a Portuguese company with a rich tradition, founded in 1980 in the heart of Leiria. Its story began humbly - with a small butcher shop and a clear mission: to offer trustworthy meat, with authentic flavor and a warm, family-oriented approach. Through decades of dedicated work, the company grew from modest beginnings into a brand with soul, becoming a recognized symbol of quality and tradition. Founded on respect for the craft and a deep commitment to quality, Carnes Avenida gradually earned the trust of consumers who value authenticity and honesty. Generations have grown up with their products, recognizing in them a dedication to every detail - from meat selection to packaging. Today, Carnes Avenida goes beyond being just a meat producer - it represents the true essence of Portuguese flavor, crafted with care, passion, and unwavering loyalty to its roots.Expand

Embutidos de Cardeña is a family-owned company founded in 1925 in the Spanish village of Cardeñadijo, in the province of Burgos, Castile and León region. It specializes in the production of traditional cured meats, particularly morcilla de Burgos, a type of blood sausage that is protected by a geographical indication. The company prides itself on using natural ingredients and traditional production methods, ensuring high quality and authentic flavors in their products. Their commitment to quality and tradition has been recognized at numerous fairs and exhibitions, earning them a solid reputation among delicatessen enthusiasts.Expand

Metzgerei Hambel is a family-owned butcher shop with a rich tradition, located in Wachenheim, German. It was founded in 1985 when Klaus Hambel took over the family business from his father Walter, who had previously worked for 30 years as an "Adventsmetzger" — a traveling butcher who made homemade sausages for rural families during the winter. Today, the entire family is involved in running the butcher shop, including Klaus's sister Katja and his wife Silvia, while their son Philipp is already engaged as the future successor. Metzgerei Hambel is renowned for its original "Pfälzer Hausmacher" specialties, prepared from fresh pork sourced from controlled German farms, using natural spices. The butcher shop also includes Hambel’s Restaurant, offering specialties from the butcher’s selection in a cozy atmosphere.Expand